I never made this kind of cookie before, why? I don't know, but I felt regret that I should make it a long time ago, haha.
For me, this cookie is like a lemon pie in a portable (and easier) form, and because the filling is not too rich, eating it 2-3 pieces still fine for me ^ ^.
The method for making the crust is very easy, actually I never thought that it will be like this, you can see that the texture of it is very crumble before baking, but after baking it will form a nice cookie base that can stand a wet filling. I think keeping this cookies in the refrigerator is better, because the crust contains a lot of butter it's will be soft in the hot climate but stay nice and firm when taking out of the refrigerator.
Because I just want to try the recipe so I made only half of the original recipe, that if you want to bake it in 9x13 inches pan, just double the recipe.
I must confess that I ate almost half of this cookies by myself! The soft filling with a tangy sweet taste that comes along with the crumble crust. As always, I reduce a bit of sugar from the original recipe, so, this cookies is for anyone who love the tangy taste too.
for the crust:
85g unsalted butter, frozen plus more for dish
110g all-purpose flour
45g confectioners’ sugar
¼ teaspoon salt
for the filling:
2 large eggs, lightly beaten
110g granulated sugar
1½ tablespoons all-purpose flour
⅛ teaspoon salt
85ml fresh lemon juice
2 tablespoons whipping cream
Confectioners’ sugar, for dusting
1. Preheat oven to 350°F. Butter 7-inch pan ,and line with parchment (I forgot to line the pan with parchment but luckily, my pan is the loose bottom so I didn't have a problem when taking the cookie out).
2 Make crust:
Grate butter on a cheese grater with large holes; set aside. Whisk together flour, confectioners’ sugar, and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
3 Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16 to 18 minutes, Leave the oven on.
4. Meanwhile, make filling: Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth. Stir in lemon juice and whipping cream.
5 Pour the egg mixture over hot crust.Reduce oven temperatures to325°F, and bake until filling is set and edges are slightly golden brown, about 18 minutes.
Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into squares. Dust with confectioners’ sugar. Lemon squares can be refrigerated in airtight containers up to 2 days.
Lemon Squares: My portable lemon pie...