Ultimate Lemon Squares Nick Malgieri Recipes

Steps:

• Butter and line a 13 x 9 inch baking pan with buttered parchment or foil.
• Position oven rack in middle of oven; preheat to 350°.
• In a standing mixer with paddle attachment, beat the butter on medium speed.
• Beat in powdered sugar and vanilla; continue beating a minute or two, until light.
• Decrease speed and beat in the flour.
• Spread the dough over the bottom of prepared pan, using a small offset spatula or the back of a spoon to smooth it.
• Bake the base for about 20-25 minutes, until golden and baked through.
• While the base is baking, prepare the topping; be careful not to overmix the topping, or it will have a coarse textured foam on the top when baked.
• In a big bowl, whisk the eggs just to break them up.
• Whisk in the sugar, then the lemon juice and zest.
• As soon as the base is baked, remove it from the oven and pour on the topping.
• Immediately return pan to oven and keep baking another 25-30 minutes, or until the topping is set and firm.
• Cool on a rack until completely cooled.
• To cut, use the paper to transfer it to a cutting board and slide a long knife or spatula until it to loosen the paper or foil, then pull away.
• Trim the edges, use a ruler to mark, then cut into 2-inch squares.
• Dust with powdered sugar before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan.
• To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
• In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
• Bake for another 35 minutes, until filling is set. Let cool before cutting.