Smart Cookies: Lemon Squares

When I think Spring, I think lemon. Perhaps it is because of the all the spring cleaning that happens, and my house smells like Mrs. Meyer’s Lemon Verbena.

 

Lemon squares are something that are light and the perfect balance of sweet and tart. I found a recipe on AllRecipes.com and I, of course doctored it up a bit.

 

Erin’s Light Lemon Squares

Crust
2 sticks of unsalted butter softened to room temperature
1/2 cup granulated sugar
2 cups all purpose flour
Pinch of salt

Filling
1 1/2 cups granulated sugar
1/4 cup all purpose flour
4 eggs
2 lemons juiced (just shy of 1/2 cup)
Zest of one lemon (about 1 Tbs)

Garnish
1/4 cup powdered sugar

Preheat oven to 350 degrees.

For crust, in a mixer with the paddle attachment, cream butter and 1/2 cup sugar until well combined. Then, slowly add flour until the mixture is the consistancy of course sand.

 

Press this mixture evenly into an ungreased 9 x 13 baking dish. Bake for 20 minutes.

 

While the crust is baking, wash and dry mixing bowl. Then, with the whisk attachment, combine 1 1/2 cups sugar and 1/4 cup flour until well incorporated. Next, add eggs, lemon juice, and lemon zest. Mix for a few minutes until a frothy consistency is formed and set aside.

 

When crust is finished baking (it should be firm) remove from oven and pour lemon mixture over top. Put back in oven and bake for another 20 to 25 minutes.

When cool, dust with powdered sugar, and cut into squares.

 

Enjoy!

 

For more information about Smart Cookies click here.

For past Smart Cookie recipes, check out the links below:
Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti,  Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles, Irish Creme Delights

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