Lemon Squares © TPH & llizard aka ejm 2002

Ingredients 9 x 12 pan Preheat oven to 300ºF

crust
1½ c flour
¾ c white sugar
¾ c sweet butter
¾ tsp salt

lemon butter (aka lemon curd, lemon cheese)
2 eggs
2 lemons, zest and juice
¾ c sugar
2-4 Tbsp butter

Preparation

1. crust: Cream butter and sugar together in a bowl. Add salt. Add flour and blend thoroughly (use your hands).
   
   
2. Pack into a 9 x 12 pyrex baking dish. (½ recipe: 8 x 8) Press down evenly and smooth top with the back of a spoon. Bake at 300ºF for 30 minutes or until barely tinged with gold. Leave on counter to cool.
   
   
3. lemon butter: Over a double boiler, cook eggs by beating constantly with whisk until they are thick enough to coat the back of a spoon. (This is essential. It takes away that unpleasant proteiny, eggy taste.)
   
   
4. Add the other ingredients and continue to stir with spatula over double boiler until it is thick.
   
   
5. When the lemon butter is the desired thickness, take off the heat and leave to cool.
   
   
6. finishing squares: When both the crust and the lemon butter are at room temperature, spread lemon butter evenly over pastry. Chill well before cutting into squares.
   
   

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