“Lemon,” he said wistfully.
The filling in these squares, or bars, is a bit tart — I don’t see the point of too-sweet lemon squares — but not confrontational. Adding a couple tablespoons of heavy cream offers a silkier texture to the filling, and a smoother citrus experience. Sometimes lemon zest is added to the filling, and while I love the extra burst of citrus, I’m more in love with a super smooth filling, so I skip it. But you can add a teaspoon or so of zest if you like.
If you want to gild the lily, serve these with some sweetened whipped cream on the side.
These lemon squares can be stored at room temperature for a day or in the refrigerator for several days, in a tightly covered container with a piece of wax or parchment paper between each layer. Don’t dust them with confectioners’ sugar until just before serving.
Lemon Squares
Servings: Makes 15 large squares
• Crust
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher or coarse salt
3/4 cup plus 2 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
• Filling
5 large eggs
2 1/2 cups granulated sugar
1 cup fresh lemon juice
2 tablespoons heavy cream
3/4 cup all-purpose flour
1/4 cup confectioners’ sugar for dusting
Preheat the oven to 325 degrees. Butter a 9-by-13-inch pan or spray it with nonstick cooking spray, and line the bottom with a piece of parchment paper cut to fit cleanly on the bottom of the pan but hang over the two long sides (you will use this to lift out the squares once they are baked and cooled).