Our Meyer lemon tree produced a bumper crop this year. There was no worrying about having too many of the bright-smelling precious yellow globes. There are never enough lemons in our home and they keep refrigerated for a good long time, besides. Some of them we turned into preserved or pickled lemons, but we naturally made some lemon squares, too.
In our home, some of us prefer to eat lemon squares straight out of the freezer, frozen. That’s nice on a hot summer’s day. But that fresh lemon flavor is always somehow more intense when you eat them at room temperature.
Yield 4 dozen
Ingredients for Crust:
- 2 cups flour
- ¾ cup butter or margarine
- ½ cup powdered sugar
- Dash of salt
- Preheat oven to 350°
- Place all crust ingredients in food processor bowl fitted with steel knife. Pulse until mixture comes together and forms a dough.
- Press into 9”x13” greased baking pan.
- Bake 20 minutes.
Ingredients for Filling:
- 4 eggs
- 2 cups sugar
- ½ teaspoon salt
- 1/3 cup plus 1 tablespoon fresh lemon juice
- 2 teaspoons grated lemon rind, yellow part only
- (Powdered sugar for serving)
- While crust bakes, beat eggs in large mixer bowl. Add rest of ingredients and blend.
- Pour egg mixture over partially baked crust. Return to oven to bake for 25 minutes.
- Cool in pan on rack.
- Sprinkle with powdered sugar and cut into small squares to serve.
Freezer note: If freezing, omit step 4. Leave in pan after cutting into squares. Slip all into plastic bag & seal. Thoroughly defrost in sealed bag before dusting with powdered sugar.