Lemon Squares

How was your Christmas? It was probably freakin' awesome. Thank gawd Christmas is in the Winter time eh? It would be eight long gray months if there was nothing to brighten it. Pretty sure that was intention, to bring some form of joy during the mess that is Winter. Everyone in the world right now does not want to see or eat any baked goods or anything ultimately sweet related but I shall sacrifice myself to bring more sweetness in the world. That is how noble I am. 

These are my favourite lemon squares. Nothing compares on my standards. They are so bloody lemony, it is not even funny. If you feel the need to step it up even more, which is nearly impossible, add some lemon zest to the crust. They may cause throats to burn in the best possible way. The only way. It is an authoritarian regime around here.

My Favourite Lemon Squares

From Martha Stewart Cookies
 

crust
1 3/4 cups all-purpose flour
12 tablespoons (1 1/2 sticks) butter, frozen
3/4 cup confectioner's sugar, plus more for dusting
3/4 teaspoon kosher salt
filling
4 large eggs, lightly beaten
1/4 cup half and half cream
3 tablespoons all-purpose flour
1 1/3 cups granulated sugar
3/4 cup freshly squeezed lemon juice (about 4 to 6 lemons)
1/4 teaspoon kosher salt 

Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with parchment paper. crust Grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly. Use your hands if necessary. Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes. Meanwhile, make filling: In a large bowl whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and cream. Pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool completely on a wire rack. Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares. Makes 24 squares.