Today has been a total cheat day at our house. These lemon squares are the real deal, made with real butter and white sugar and flour. This lemon square recipe is from A Commonsense Guide to Baking.
4.5 ounces unsalted butter
1/3 cup superfine sugar
1 1/4 cup all-purpose flour
4 eggs, lightly beaten
1 cup superfine sugar
1/4 cup fresh lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
confectioners sugar for dusting
Preheat the oven to 350 degrees. Lightly grease a 8 x 12 inch shallow baking tin and line with baking paper, leaving the paper hanging over two opposite sides.
Cream the butter and sugar with electric beaters until pale and fluffy. Fold in the flour with a metal spoon. Press into the tin and bake for 20 minutes, or until golden and firm. Leave to cool.
Beat the eggs and sugar with electric beaters for 2 minutes, or until light and fluffy. Stir in the lemon juice and lemon zest. Sift together the flour and baking powder and gradually whisk into the egg mixture. Pour onto the base.
Bake for 25 minutes, or until firm. Cool in the tin and dust with confectioners sugar.