Six in Seoul

OH BABY, these were GOOD!!!  I got them off this website, she labeled them as "Possibly The Best Lemon Squares" & I am here to tell you, she might be right.  They are the best lemon squares I have ever made, not that I have ever made them before.  J  You should try them.

The Crust
¾ cup plus 2 TBL flour
1/3 cup powdered sugar plus extra for garnish
2 TBL corn starch
Pinch of salt
6 TBL butter cut into pieces 

The Filling
2 large eggs
2/3 cups sugar
1 ½ TBL flour
1 tsp lemon zest
1/3 cup fresh lemon juice
3 TBL heavy cream
Pinch of salt

Don’t preheat the oven yet.  Line an 8 inch square pan with foil & spray the foil with cooking spray

Pulse flour, powdered sugar, cornstarch & salt in food processor.  Add butter and process to blend, about 10 seconds, then pulse till course.  Pour the very dry mixture into pan and press over bottom.  Refrigerate for 30 minutes.  While it chills make the filling.

Preheat oven to 350 degrees F.  Bake chilled crust for 20 minutes or till edges are very lightly brown

Filling:  With a fork, lightly beat eggs, sugar and flour together in a bowl, add lemon juice, lemon zest heavy cream and salt, mix well.

Reduce oven temp to 325 degrees F.  Pour filling over warm crust.  Bake for 20 minutes or till filling no longer appears wet and shaky. 

Set on wire rack and cool to room temperature.  Lift from pan, place on cutting board, cut into bars then sprinkle with extra powdered sugar.

 

Leave a Reply