Lemon Squares
Yield: 1/2 Sheet Pan
Ingredients:
| 4 Cups |
Flour |
| 1 Cup |
Powder Sugar |
| 2 Cups |
Butter (room temperature) |
Filling:
| 8 Each |
Eggs |
| 4 Cups |
Sugar |
| 5 oz. |
Lemon Juice (1/2 cup + 2 Tbsp) |
| 4 Each |
Lemon Zest |
Method:
Crust:
- Using a paddle and 12 quart mixing bowl mix flour and powdered sugar together
on first speed.
- Add the butter and mix until the ingredients form a dough.
- Press the dough into the bottom and sides of a 1/2 sheet pan.
- Bake at 350*F for about 20 minutes or until very light golden.
Filling:
- Beat eggs slightly, Gradually add the sugar, lemon juice and zest.
- Pour over hot crust.
- Bake about 15- 20 minutes or until set.
- Dust with powdered sugar.
- Let cool 4 hours in the refrigerator or over night.
- Cut into 2 1/2 inch by 2 1/2 inch squares.
Source: Chef Ronald Ng, CCSF
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