Elke Wood's Lemon Squares
Made with a dream team of almonds, butter, and lemon, these rich cookie treats are baked until their flavors meld into a mellow softness.
- Yield: Makes 1 dozen three-inch squares
Source: Martha Stewart Living, April 2003
- 1 3/4 cups sifted all-purpose flour
- 1/3 cup sifted confectioners' sugar
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces, plus more for baking dish
- 1 teaspoon plus 1 tablespoon finely grated lemon zest
- 1/3 cup almonds, toasted and chopped
- 2 cups granulated sugar
- 4 large eggs, beaten
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon baking powder
Preheat oven to 350 degrees. Into a medium bowl, sift together 1 1/2 cups flour, the confectioners' sugar, and the salt. Cut in the butter, 1 teaspoon zest, and almonds until mixture just clings together.
Press mixture into a lightly buttered 9-by-13-inch baking dish. Bake until just firm and lightly golden, about 20 minutes. Let cool slightly before filling.
In a large nonreactive bowl, stir together the granulated sugar, eggs, lemon juice, baking powder, and remaining 1/4 cup flour and tablespoon zest until combined. Pour into prepared crust.
Bake until filling is set and lightly browned, 25 to 30 minutes. Transfer to a wire rack to cool. Cut into squares.