Southern Lemon Squares

INGREDIENTS

Crust

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/8 teaspoon kosher salt
• 1 teaspoon McNess Champion Madagascar Vanilla Compound

Filling

• 6 extra large eggs, room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest
• 1 cup freshly squeezed lemon juice (4 to 6 lemons)
• 1 cup all-purpose flour
• Confectioner’s sugar, for dusting

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla until just combined.
3. Combine the flour and salt.
4. With the mixer on low, add to the butter until just combined.
5. Turn the dough onto a well floured board and gather into a ball.
6. Flatten the dough and press it evenly into a 9 X 13 inch baking pan.
7. Bake the crust for 15 to 20 minutes, until very lightly brown around the edges.
8. Let cool on a wire rack.
9. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and four. Pour evenly over the crust.
10. Carefully slide onto the middle oven rack and bake 30 to 35 minutes, until the filling is set.
11. Let cool to room temperature on wire racks.
12. Dust evenly with the confectioner’s sugar and then cut into squares.

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.