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I brought some of the lemon square to the office, everybody loves it. So I decided to publish this recipe right away. It'll be good for the holiday.
Ingredients: Crust: 12 tbsp butter, 1 3/4 cups all-purpose flour, 1/2 cup sugar, 1/4 cup cornstarch, 1/2 tsp salt. Filling: 3 tbsp all-purpose flour, a pinch salt, 4 lightly beaten eggs, 2/3 cup sugar, 2/3 cup lemon juice, 1/4 cup whole milk. Brush Pan: 1 tbsp butter
Method: 1. Lightly butter a 9x13-inch baking dish with 2 teaspoons of the butter and line with parchment or waxed paper. Butter the top of this sheet of paper with remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. Set pan aside. The parchment should be cut large enough so that the sides are even with the top of the baking dish. 2. In a large bowl combine flour, sugar, cornstarch, and salt and mix thoroughly. 3. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands or tools, work the butter into the flour mixture until the mixture resembles coarse meal. 4. 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. Then Refrigerate for 30 minutes. 5. Preheat the oven to 350 degrees . 6. Bake the crust until golden brown, about 20 to 25 minutes. 7. Assemble the filling by combining the eggs, granulated sugar, flour in a medium bowl and whisking until smooth. 8. Stir in lemon juice, milk and salt, mix well. 9. When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees. 10. Stir the lemon mixture again, then pour onto the warm crust. 11. Bake until the filling is set, about 20 minutes. 12. Transfer the whole lemon square 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. 13. After lemon square's cool, transfer to a cutting board and, using a clean knife, cut into squares. Wiping knife after each cut. 14. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.
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