Lemon Squares
Prep Time
Makes
Cooking Mode
Crust:
½ cup all-purpose flour
1 pkg chopped walnuts
¼ cup icing sugar
3 tbsp cornstarch
1 pinch pinch of salt
⅓ cup cold unsalted butter, cubed
Custard:
4 eggs
1 cup sugar
⅔ cup fresh lemon juice
¼ cup all-purpose flour
1 tsp vanilla extract
¼ tsp salt
icing sugar, for dusting
Crust:
½ cup all-purpose flour
1 pkg chopped walnuts
¼ cup icing sugar
3 tbsp cornstarch
1 pinch pinch of salt
⅓ cup cold unsalted butter, cubed
Custard:
4 eggs
1 cup sugar
⅔ cup fresh lemon juice
¼ cup all-purpose flour
1 tsp vanilla extract
¼ tsp salt
icing sugar, for dusting
Directions
1Preheat oven to 350°F (180°C). Grease an 8-in. (20 cm) square baking pan and line with two rectangles of parchment paper. The paper should hang over the edges of the pan to create handles.
2Combine flour, walnuts, icing sugar, cornstarch and salt in a food processor and pulse until blended. Add cubes of butter and pulse until mixture resembles coarse crumbs. Press evenly into prepared pan and bake on the middle rack for 25 min., until golden brown. Remove and reduce oven temperature to 325°F (160°C).
3Lightly whisk eggs, sugar, lemon juice, flour, vanilla and salt in a mixing bowl. Carefully pour custard over the warm crust and bake until set, about 25 min. Let cool to room temperature, then refrigerate at least 4 hours.
4Lift out of the pan using the parchment paper handles, dust with icing sugar and cut into 16 pieces.
Tips
1
Cooking until "just set" means the edge of the square or cake should be firm, while the centre still jiggles slightly when the pan is nudged.
Disclaimer
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Personal Note
Personal Note
