I am a girl that will usually opt for anything chocolate over a dessert that is missing this major ingredient, but in the case of these lemon squares I have to say I could eat the whole tray. I like to pretend that they are somehow a healthier choice because of the lemon. And recently I was informed by husband, after he read a health magazine while waiting too long in a doctor’s office, that ginger and lemon support a healthy metabolism. So this just reinforces this belief that they are healthy for me, even with all the butter and eggs. I love to bring these lemon squares to a summertime picnic because they are a step up from your ordinary dessert of cookies and brownies. This recipe is adapted from The Greyston Bakery Cookbook.
- 2 cups unbleached all-purpose flour
- ½ cup packed brown sugar
- ¼ powdered sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup (1 ½ sticks) cold unsalted butter, cut into small pieces
- 1 egg
- 2-3 TB ice water
- 4 eggs
- 1 ½ cups granulated sugar
- ¾ cup fresh lemon juice
- 1/3 cup all-purpose flour
- 1 TB grated lemon zest
- Powdered sugar for dusting
- Position a rack in the middle of the oven and preheat to 350. Grease a 9×13 baking pan and line it with parchment paper, leaving about 1 of paper overhanging the two long sides.
- In a food processor, combine the flour, sugars, ginger, cinnamon, and salt. Pulse to combine. Sprinkle the butter on top and pulse until the mixture resembles a coarse meal.
- In a small bowl or measuring cup mix together the egg and water. Slowly pour the egg mixture through the feed tube while the processor is running. Add more water a teaspoon at a time if the mixture does not hold together when pressed between your fingers.
- Transfer the mixture to the prepared pan and press evenly over the bottom.
- Bake for 20 minutes, or until golden. Remove from the oven and allow to cool slightly. Reduce the oven temperature to 300.
- While the crust is cooling, whisk together the eggs and sugar until pale in color and slightly frothy. Stir in the flour, then the lemon juice and zest. Pour over the warm crust and return to the oven. Bake for 30 minutes or until the topping is set.
- Allow to fully cool in the pan before removing. Remove the squares by lifting out the overhung parchment. Cut into squares and dust with powdered sugar. Refrigerate the squares if they are not all consumed on the first day.