Lemon Squares

My first thought was that this isn't very local, but in the end it's just the sugar and the lemons... not too bad to make once a year. Everyone loves these. They don't keep well, but they don't usually hang around long enough for that to be a problem.

40 squares
1 hour - 20 minutes prep time

Make the Crust:
1 1/2 cups soft unbleached flour
1/4 cup sugar
a pinch of salt
2/3 cup unsalted butter
3 or 4 tablespoons cold water

Preheat the oven to 350°F.

Mix the sugar and salt into the flour. Cut the butter in until it is the size of small peas. Mix in the water until the mixture shows signs of sticking together and forming a mass of dough. At this point I find it easiest to finish mixing it by hand. Press the dough evenly over the bottom of a 9" x 13" baking pan.

Bake the crust for 15 minutes, until just browning at the edges.

Make the Filling:
1 1/4 cups sugar
1/4 cup soft unbleached flour
a pinch of salt
4 extra-large eggs
the finely grated zest of 2 lemons
2/3 cup lemon juice (from 2 to 2 1/2 lemons)

Mix the flour, sugar and salt. Beat in the eggs. Wash and dry the lemons carefully, and grate in the zest. Beat in the lemon juice.

Pour the mixture over the prepared crust, and return the pan to the oven. Bake for about 20 minutes, until set and lightly browned at the edges.

Let the pan cool completely before cutting the bars or squares.

These don't keep very well, and should ideally be eaten within 24 hours, or a little longer.





Last year at this time I made Rutabaga with Caramelized Onions and Spinach, Avocado & Mango Salad.