The Very Best Lemon Squares

They are fabulous!

The lemon filling used here is also available as a standalone recipe: Lemon Filling (The Very Best Lemon Squares).

Ingredients

For the crust

• 1/2 pound (225 g) unsalted butter at room temp.
• 1/2 cup (120 ml) granulated sugar
• 2 cups (480 ml) all-purpose flour
• 1/8 tsp. (0.5 ml) salt

For the filling

• 6 extra-large eggs at room temp.
• 3 cups (720 ml) granulated sugar
• 2 TBSP. (30 ml) grated lemon zest (about 4 lemons)
• 1 cup (240 ml) freshly squeezed lemon juice
• 1 cup (240 ml) all-purpose flour
• Confectioners' sugar, for dusting

Method

1. Preheat oven to 350 degrees (175°C)
2. For the crust, cream the butter and sugar until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2 inch (23x33x5 cm) baking dish, building up a 1/2 inch (1 cm) edge on all sides. Chill.
3. Bake the crust for 15 to 20 min., until very lightly browned. Let cool on wire rack. Leave the oven on.
4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 to 35 minutes until the filling is set. Let cool to room temp