Lemon Squares

Prep time: 5min
Total time: 310min
Makes 16 squares
Crust:
1/2 cup
all-purpose flour
125 mL
1 pkg
Chopped Walnuts
100 g
1/4 cup
icing sugar
60 mL
3 tbsp
cornstarch
45 mL
1 pinch
Pinch of salt
1
1/3 cup
cold unsalted butter, cubed
75 mL
Custard
4
Large Eggs
0
1 cup
sugar
250 mL
2/3 cup
fresh lemon juice
150 mL
1/4 cup
all-purpose flour
60 mL
1 tsp
pure vanilla extract
5 mL
1/4 tsp
salt
1 mL
Icing sugar, for dusting
1 square
calories
180
fat
9 g
saturated fat
3.5 g
carbs
22 g
protein
3 g
cholestrol
55 mg
fibre
1 g
sodium
70 mg
potassium
15 mg

Directions

  1. Preheat oven to 350°F (180°C). Grease an 8-in. (20 cm) square baking pan and line with two rectangles of parchment paper. The paper should hang over the edges of the pan to create handles.

  2. Combine flour, walnuts, icing sugar, cornstarch and salt in a food processor and pulse until blended. Add cubes of butter and pulse until mixture resembles coarse crumbs. Press evenly into prepared pan and bake on the middle rack for 25 min., until golden brown. Remove and reduce oven temperature to 325°F (160°C).

  3. Lightly whisk eggs, sugar, lemon juice, flour, vanilla and salt in a mixing bowl. Carefully pour custard over the warm crust and bake until set, about 25 min. Let cool to room temperature, then refrigerate at least 4 hours.

  4. Lift out of the pan using the parchment paper handles, dust with icing sugar and cut into 16 pieces.

Tip

Cooking until "just set" means the edge of the square or cake should be firm, while the centre still jiggles slightly when the pan is nudged.