When life gives you lemons...make lemon bars: Lemon Squares

        My mom just returned from a European vacation, and like any world traveler, she came home with armloads of souvenirs. She does not tend to buy your run-of-the mill chotchkies. She indulgences in regional olive oils, fresh garlic, and other gourmet goodies. She spent some time Italy, where she picked up a few souvenirs. There was definitely a theme with all the things she purchased: everything lemon. She brought home limonchello, lemon cookies, lemon candy, and lemon soaps.
           Personally, I happen to love lemon. It adds so much vibrancy to every food you pair it with. It has the ability to bring dishes to a whole new level. Seeing all the lemon flavored things that my mom brought home, really made me want to bake one thing: lemon squares. I have yet to find a better recipe than King Arthur Flour's. The use of cold butter creates a flaky and buttery crust, which perfectly balances the sweetness of the lemon filling. These are very easy to make, and are a perfect summer treat. They are best when served immediately.

You Will need:

Crust
1/2 cup (1 stick, 4 ounces) butter
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) confectioners' sugar

Topping
2 large eggs
1 cup (7 ounces) granulated sugar
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1/2 ounce) King Arthur Unbleached All-Purpose Flour
a pinch of salt

Cut 8 tbsp. (1 stick) of butter into pats, and preheat oven to 350〫F

Combine flour and confectioners sugar

Add butter to flour mixture and mix with a pastry blender until coarse crumbs form.

Press into 8X8 or 9X9 square pan. Make sure to push the dough up 1/2 in. on the sides of the pan. Bake for 18-20 minutes, until lightly golden brown

Whisk together eggs, sugar, lemon juice, and salt. Set aside.

Pour over hot crust (after it has baked) and continue baking in oven for another 25 min, or until filling has set. 

Let cool completely, and lightly dust with powdered sugar.