Cynthia Kavanagh, Mitford Cookbook

Lemon Squares

Desserts
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Cynthia Kavanagh, Mitford Cookbook
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Description

Preheat oven to 350°F. Coat a 9-by-13-inch pan with nonstick spray.

Mix flour, 1/2 cup confectioners' sugar, 1 cup butter, vanilla, and 1/4 teaspoon salt. Press into pan and bake 18 minutes, until light gold.

Melt remaining butter and cool slightly.

Beat granulated sugar and cornstarch. Add eggs one at a time, then lemon zest, lemon juice, salt, and melted butter.

Pour over crust and bake 20 to 25 minutes, or until set. Cool, dust with confectioners' sugar, chill, and cut into squares.

Source Note

Original page 64. Contributed by Cynthia Kavanagh, Mitford Cookbook.

Ingredients

Structured rows stay easy to scan and print.

  • 2 cups flour
  • 1/2 cup plus 2 to 4 tablespoons confectioners' sugar
  • 1 cup plus 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon plus an uncertain additional amount salt
  • 2 cups granulated sugar
  • 2 tablespoons cornstarch
  • 5 large eggs, room temperature
  • 1 tablespoon grated lemon zest
  • 1/2 cup fresh lemon juice

Directions

Ordered steps keep the recipe easy to follow.

  1. Preheat oven to 350°F. Coat a 9-by-13-inch pan with nonstick spray.
  2. Mix flour, 1/2 cup confectioners' sugar, 1 cup butter, vanilla, and 1/4 teaspoon salt. Press into pan and bake 18 minutes, until light gold.
  3. Melt remaining butter and cool slightly.
  4. Beat granulated sugar and cornstarch. Add eggs one at a time, then lemon zest, lemon juice, salt, and melted butter.
  5. Pour over crust and bake 20 to 25 minutes, or until set. Cool, dust with confectioners' sugar, chill, and cut into squares.