Recipe: Lemon Squares

the appetizer:

In Classic Stars Desserts, pastry chef Emily Luchetti reprises a selection of recipes from the heyday of San Francisco's acclaimed Stars Restaurant, including Lemon Squares, Chocolate-Filled Filo Triangles, and Goat Cheese Cake with Mixed Berries.

Lemon Squares

Makes 24 squares

Lemon square aficionados swear by this recipe. I have received letters from complete strangers saying they have tried numerous lemon square recipes, and this one is the most lemony of them all. For easier cutting, let the bars sit for several hours after baking.

Crust

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
6 ounces (12 tablespoons) cold
unsalted butter, cut into
1/2-inch pieces

Filling

6 large eggs
3 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
1/2 cup all-purpose flour
About 3 tablespoons confectioners' sugar

To make the crust: Preheat the oven to 325 degrees F. Combine the flour and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until mixed. Add the butter and continue to mix until the butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press the mixture evenly onto the bottom of a 9-by-13-inch baking pan.

Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce the oven temperature to 300 degrees F.

To make the filling: In a large bowl, whisk together the eggs and granulated sugar until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the crust.

Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares measuring about 2-1/4 inches and dust the tops with the confectioners' sugar.