Lemon Squares
(from My Nepenthe, by Romney Steele)
Crust
1 cup flour
1/4 cup confectioners' sugar
pinch of salt
1/2 cup (1 stick) cold butter, cut into 1/2 inch pieces
Lemon Filling
1 1/4 cups granulated sugar
1/4 cup of flour
4 eggs
2 teaspoons finely grated lemon zest
2/3 cup freshly squeezed lemon juice
Confectioners' sugar for dusting.
Directions
Preheat oven to 350. Line a 9 inch square baking pan with overlapping foil.
For the crust, combine the flour, confectioners' sugar and salt in the bowl of a processor. Add the butter in pieces and pulse until it resembles coarse meal. Scrape into the pan and press evenly onto the bottom. Bake until the crust is golden brown and thoroughly cooked. (20 minutes) Remove from the oven and cool 5 minutes. Reduce the heat to 300.
For the filling, whisk the granulated sugar and flour in a medium bowl. Whisk in the eggs, one at a time, until smooth. Stir in the lemon zest and juice.
Pour the filling onto the still-warm crust. Bake for 25 minutes, until the filling sets and no longer jiggles in the middle. Cool completely in the pan and on a rack. Gently life out the foil liner and trasfer to a board. Cut into small squares using a sharp knife. Dust with confectioners' sugar just before serving.
