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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Found this in Williams Sonoma's Dessert book. I'm *pretty* sure the friend who bought me this book did so because she wanted me to make these lemon square. :) Without a doubt THE best I've had! Ingredients:
1 cup all-purpose flour |
1/3 cup granulated sugar |
1/2 teaspoon salt |
1/8 teaspoon ground cinnamon |
1/2 cup cold unsalted butter, cut into small pieces |
3/4 cup granulated sugar |
2 tablespoons all-purpose flour |
1 pinch salt |
1 teaspoon finely grated lemon zest |
3 large eggs |
1/2 cup lemon juice (freshly squeezed) |
3 tablespoons heavy cream |
confectioners' sugar |
Directions:
1. Preheat the oven 350F and lightly grease an 8 square pan, preferably glass.
2. In a food processor, combine flour, sugar, salt and cinnamon.
3. Pulse briefly until blended.
4. Add the butter pieces and pulse until the dough forms moist crumbs and sticks together when pinched - about one minute.
5. There should be no trace of dryness.
6. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking.
7. Bake the crust until pale golden, 20 - 22 minutes.
8. Let the crust cool completely on a rack.
9. Reduce the oven temperature to 325°F.
10. To make the filling, whisk together the sugar, flour, salt and zest.
11. Add the eggs, lemon juice and cream and whisk until just blended.
12. Carefully pour the filling mixture over the baked, cooled crust.
13. Bake until the filling is set but still jiggles *slightly* when the baking dish is gently shaken - about 20 - 22 minute (or longer, if using a metal pan).
14. Let cool on a rack for about 30 minutes.
15. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.
16. Cut into 12 small rectangles and carefully remove from the dish with a spatula.
17. Sift a dusting of confectioner's sugar over the rectangles just before serving.
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