LEMON SQUARES

It's pretty accurate to say I adore lemony treats. I drool at the sight of any tart, frosting or biscuit with the flavor, so when I came across this recipe, I just had to give it a try. Naturally, I opted for the full-size lemon layer, and although Deb's lemon bars look far superior to mine, I was still delighted with my oh so yummy result. 

Lemon Squares

Makes 16-20

For the crust: 

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt

For the full-size lemon layer: 
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Icing sugar, for dusting

[Or] for a thinner lemon layer:

4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour

Icing sugar, for dusting

Preheat the oven to 175°C/350°F and grease a 9 by 13 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl. 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 the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature and dust with icing sugar.