AN EVOLVING FOOD STORY
SALTY LEMON SQUARES
Makes: 16 2-inch (5-cm) squares
Crust:
1 cup (250 mL) all-purpose flour
■
1/4 cup (60 mL) granulated
■ sugar
1/2 tsp (2.5 mL) kosher salt
■
8 tbsp (1 stick/120 mL) unsalted
■ butter, melted and slightly cooled
Filling:
2 large eggs
■
1 cup (250 mL) granulated
■ sugar
1/2 tsp (2.5 mL) baking powder
■
Finely grated zest of 1 large
■ or 2 medium lemons (1 1/2 to 2 tbsp/22 to 30 mL)
1/4 cup (60 mL) fresh lemon
■ juice ( from 2 medium lemons) Confectioners’ sugar
■ for dusting
Flaky sea salt, for sprinkling
■
1. Heat the oven to 350 F (175 C) with a rack in the middle. Line an 8-inch (20-cm) square baking pan with two sheets of foil, shiny side up, criss-crossing them to leave an overhang on all sides. Lightly spray with non-stick cooking spray or grease with butter.
2. For the crust: In a large bowl, whisk together the flour, sugar and salt. Add the cooled melted butter and stir to combine.
3. Turn the mixture out into the baking pan and press evenly over the bottom. Bake until the edges are just beginning to brown, 18-22 minutes.
4. Meanwhile, make the filling: With an electric mixer, beat the eggs in a medium bowl until combined. Add the granulated sugar, baking powder, lemon zest and lemon juice, and beat on medium-high until the mixture is frothy, 2-3 minutes.
5. Pour the filling into the hot crust. Return the pan to the oven and bake until the filling is just set, 22-25 minutes.
6. Let cool in the pan on a wire rack, at least 1 1/2 hours.
7. For the best flavour and easiest cutting, chill in the refrigerator at least 4 hours or up to 1 day. (The bars can be covered and refrigerated for up to 3 days or frozen for up to 1 month. Thaw, unwrapped, for 1 hour.)
8. To serve, cut the bars into 2-inch (5-cm) squares, then dust with confectioners’ sugar and sprinkle with flaky salt.
Tips: After grating the lemons, warm them in the microwave for 5- to 10-second intervals until just a bit warm, 15-30 seconds, which will help release the most juice. The flavour of these bars deepens overnight, so make them a day ahead if you can.