Recipes : Super Lemony Lemon Squares : Food Network

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Super Lemony Lemon Squares
Recipe courtesy Emeril Lagasse, 2004

Ingredients
12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold
unsalted butter
1 3/4 cups plus 3 tablespoons all-purpose flour
2/3 cup confectioners' sugar, plus more for garnish
1/4 cup cornstarch
3/4 teaspoon salt plus a pinch
4 eggs, lightly beaten
1 1/3 cups granulated sugar
1 1/2 teaspoons lemon zest
2/3 cup fresh lemon juice, strained
1/4 cup whole milk

2 tablespoons limoncello, or other lemon-flavored liqueur, optional

Directions
Lightly butter a 9 by 13-inch baking dish with 2
teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter
the top of this sheet of paper with 1 teaspoon of the remaining butter and then
lay a second sheet of parchment or waxed paper crosswise over the first sheet. The
parchment should be cut large enough so that the sides are even with the top of
the baking dish; this extra paper will function as handles to help you remove the
lemon squares from the pan later. Set pan aside.

In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners'
sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the
remaining 12 tablespoons of butter into small pieces and add to the flour mixture.

Using your hands, 2 forks, or a pastry blender, work the butter into the flour
mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture
to the prepared baking dish and press into an even 1/4-inch layer along the bottom
and partly up the sides of the pan. Refrigerate for 30 minutes.

While the crust is chilling, preheat the oven to 350 degrees F.

Bake the crust until golden brown, about 20 to 25 minutes.

While the crust is baking, assemble the filling by combining the eggs, granulated
sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in
lemon juice, milk, limoncello, and remaining pinch of salt and mix well.

When the crust is golden brown, remove it from the oven and reduce the oven

temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the
warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire
rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of
the baking dish and remove the bars from the pan by pulling up gently. The entire
dessert should easily dislodge and come away from the pan. Transfer to a cutting
board and, using a clean knife, cut into squares, wiping knife after each cut.
Place a small amount of confectioners' sugar into a small sieve, and sprinkle the
bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap,
up to 2 days, until ready to serve.