Gabrielle's Lemon Squares

Okay, I'll admit it - the main reason I wanted to try this recipe is because it has my name in the title. But aside from that, who doesn't love lemon squares? I decided to make them this afternoon as an early birthday treat. It was the first time I've ever made lemon squares and they were delicious!

Gabrielle’s Lemon Squares

from “How to Cook Everything” by Mark Bittman

Makes: 12-16

Time: About 1 hour

These two-step squares are sweet-tart and moist. Be sure not to overbake them; they’re done when the edges are firming up and the middle is still a bit soft. Rotate the pan if they appear to be baking unevenly.

8 tablespoons (1 stick) unsalted butter, softened, plus a little for the pan

1 ¾ cups granulated sugar

Pinch salt

1 cup plus 3 tablespoons all-purpose flour

3 eggs

¼ cup freshly squeezed lemon juice

½ teaspoon baking soda

Grated or minced zest of 1 lemon

Confectioners’ sugar for dusting

1. Heat the oven to 350˚F. Grease an 8- or 9-inch square baking pan.
2. Use an electric mixer to cream the butter with ¼ cup of the sugar and the salt. Stir in the cup of flour. This mixture will be quite dry; press into the greased pan and bake for 20 minutes, no longer; it should just be turning golden. Remove from the oven and cool slightly.
3. Beat together the eggs, lemon juice, and remaining sugar until lightened and thick; add the remaining flour, the baking soda, and the lemon zest. Pour over the crust and bake until firm on the edges but still a little soft in the middle, 25 to 30 minutes. Cool, then dust with sifted confectioners’ sugar. Cut into squares and serve. Store, covered and refrigerated, for up to 2 days.