Lemon Squares

• FOR THE CRUST:
• 1 cup Flour
• 1/4 cups Powdered Sugar
• 2 Tablespoons Granulated Sugar
• 1 teaspoon Lemon Zest
• 1/4 teaspoons Salt
• 1 stick Cold Unsalted Butter, Cut Into Cubes
• FOR THE LEMON FILLING:
• 2 whole Large Eggs
• 3 whole Egg Yolks
• 1 cup Sugar
• 2/3 cups Lemon Juice
• 1/4 cups Flour
• 1/2 teaspoons Baking Powder
• 1 dash Salt
• Powdered Sugar, For Dusting

1. Grease an 8-inch square pan, line with parchment paper and grease again. For crust, combine flour, sugars, zest and salt in a food processor. Add butter and pulse until coarse crumbs form. You may also prepare dough in bowl and cut in butter using 2 knives or a pastry cutter. Transfer dough to a lightly floured surface and form into a ball. Press into prepared pan and refrigerate for about 15 minutes. Meanwhile, preheat oven to 350u0b0F.
2. Bake crust in center of oven for 20-25 minutes or until golden brown. Allow to cool slightly and reduce oven temperature to 325u0b0F.
3. For filling, beat together eggs, egg yolks, and sugar until pale and creamy, about 3-5 minutes. Whisk in lemon juice. Stir in remaining ingredients until just combined.
4. Pour filling onto crust and bake in center rack of oven for 18-22 minutes or until filling is just set. Allow to cool to room temperature on a wire rack. Chill in refrigerator.
5. Lift parchment to remove from pan. Peel away parchment and cut into 16 squares. Dust with powdered sugar before serving. Enjoy.

flour, ubc, sugar, lemon zest, ubc, butter, eggs, egg yolks, sugar, lemon juice, ubc, baking powder, salt, powdered sugar

Taken from tastykitchen.com/recipes/desserts/lemon-squares-3/ (may not work)