The best sour lemon squares
by cakery_bakery
I just tried these for the first time and served them in small bites at a small gathering. They were delecious. Everyone said they were the best they had ever had.
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INGREDIENTS
INSTRUCTIONS
Preheat oven to 350º F. Line an 8-inch square baking pan with aluminum foil; allow some to hang over the sides of the pan. Lightly grease the foil.
To make the crust: Slice the butter into tablespoon-sized pieces. In a light-colored saucepan over medium heat, melt the butter while stirring constantly. The melted butter will foam a bit, then the foam will subside. Keep cooking the butter until the milk solids turn golden brown and the butter has a nutty fragrance, 7 to 10 minutes. Take the butter off the heat and pour it and all the browned bits from the pan into a heat-safe bowl to cool slightly. When the butter has cooled, add the sugar, vanilla, and salt. Add the flour and mix until just incorporated. Press the dough evenly into the bottom of the prepared pan. Bake the crust for 20 to 25 minutes, until it is golden brown.
Meanwhile, make the topping: Stir the sugar and flour together. Whisk in the eggs, followed by the lemon zest and juice. When the crust is done, turn the oven down to 300º F. Slide the oven rack with the pan on it out of the oven and pour the filling into the hot crust. Slide the rack back into the oven.
Bake until the topping is set and does not jiggle in the center when the pan is tapped, 20 to 25 minutes. Set the pan on a rack and let the bars cool completely in the pan. Lift the cooled bars out of the pan, using the foil as handles. Slice the bars into 16 or 25 squares and dust with confectioners’ sugar just before serving. Store leftover bars in the fridge for up to a week. The crust will soften over time.
NOTES
It is very important to use a light colored sauce pan. If you dont, the butter wont turn out right
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1970g) | ||
| Recipe Makes: Servings | ||
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| Calories: 3813 | ||
| Calories from Fat: 1526 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 169.6g | 226 % | |
| Saturated Fat 82g | 410 % | |
| Monounsaturated Fat 52.6g | ||
| Polyunsanturated Fat 14.7g | ||
| Cholesterol 3416.7mg | 1051 % | |
| Sodium 1076.9mg | 37 % | |
| Potassium 2063.8mg | 54 % | |
| Total Carbohydrate 489.3g | 144 % | |
| Dietary Fiber 17.7g | 71 % | |
| Sugars, other 471.6g | ||
| Protein 116.4g | 166 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3813
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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