Lemon Squares

• 3/4 cup (1 1/2 sticks) unsalted butter, frozen, plus more for dish
• 1 3/4 cups all-purpose flour
• 3/4 cup confectioners sugar
• 3/4 teaspoon coarse salt
• 4 large eggs, lightly beaten
• 1 1/3 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon coarse salt
• 3/4 cup fresh lemon juice
• 1/4 cup whole milk
• Confectioners sugar, for dusting

1. Preheat oven to 350F.
2. Butter a 9 by 13-inch glass baking dish, and line with parchment.
3. Make crust: Grate butter on a cheese grater with large holes; set aside.
4. Whisk together flour, confectioners sugar, and salt in a large bowl.
5. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
6. Transfer mixture to prepared dish; press evenly onto bottom with your hands.
7. Freeze crust 15 minutes.
8. Bake until slightly golden, 16 to 18 minutes.
9. Leave oven on.
10. Meanwhile, make filling: Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth.
11. Stir in lemon juice and milk.
12. Pour over hot crust.
13. Reduce oven temperature to 325F, and bake until filling is set and edges are slightly golden brown, about 18 minutes.
14. Let cool slightly on a wire rack.
15. Lift out; let cool completely on a wire rack before cutting into 2-inch squares.
16. Dust with confectioners sugar.
17. Lemon squares can be refrigerated in airtight containers up to 2 days.

unsalted butter, flour, confectioners sugar, coarse salt, eggs, sugar, allpurpose, coarse salt, lemon juice, milk, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/lemon-squares-389240 (may not work)