Refreshingly Tart Lemon Squares
What do you do when you have an abundance of lemons? Make this classic lemon tart!
Equipment
- 8X8 inch or 9X9 inch baking pan.
- aluminum foil
Ingredients
- 1 cup flour
- ½ cup butter, softened
- ¼ cup powdered sugar
- 2 large eggs
- 1 cup sugar
- 2 tsp lemon zest
- 2 tbsp lemon juice
- ½ tsp baking powder
- ¼ tsp salt
- powdered sugar, to garnish
Instructions
- Preheat oven to 350°F.
- Line baking pan with foil, wrapping excess foil up and over the edges of the pan.
- In a mixing bowl combine flour, softened butter and powdered sugar until a stiff dough forms.
- Use your fingers to press dough into the bottom of foil lined 8 or 9 inch baking dish. Press dough ½ an inch up the sides of the pan.
- Bake crust for 20 minutes.
- While crust is baking prepare the lemon filling.
- In the bowl of a stand mixer bowl, beat together the eggs, sugar, lemon juice, lemon zest, baking powder, and salt on high speed for about 3 minutes until light and frothy.
- Remove crust once it has baked for 20 minutes.
- Pour filling into hot crust and return tart to the oven.
- Bake for another 30-45 minutes.
- Test for doneness by lightly pressing the center of the tart with your finger. Tart is done when no indentation remains when touched lightly in the center.
- Cool completely in the pan on a cooling rack for about 1 hour.
- Carefully lift lemon tart out of the pan using the overhanging foil to assist. Then remove foil lining from underneath the tart.
- Sprinkle with powdered sugar.
- Cut into squares to serve.