Euro Pane’s Lemon Squares

Lemon squares

 This a modified recipe from the Euro Pane Bakery in Pasadena addresses the two most common problems found in many lemon bar recipes: a topping that is not firm enough and a base that is too soggy. This base is buttery, crumbly yet firm – a true Scotch shortbread.  The custard is neither too sweet nor too tangy and very, very lemony.  Sublime! It will rest at room temperature for a while without oozing all over the plate. Lastly, it freezes beautifully which makes for the perfect stored bit of great lemony sweetness whenever you have a craving.

Crust: Heat the oven to 350 degrees F. In a bowl of a standing mixer, using the paddle attachment, or in a large bowl by hand, mix together 2 C all-purpose flour, 2/3 C powdered sugar and 2 sticks chilled cubed butter until they come together to form a dough.

Press the dough into butter greased 9” x 13” glass baking dish. Bake the crust until golden brown, about 20-25 minutes.  Remove and cool.  Reduce oven temperature to 300 degrees F to bake the bars.

Dough pressed into baking dish

Filling: In a large bowl, whisk together 8 eggs, 3 C granulated sugar, 1¼ C freshly squeezed and strained lemon juice (from 13-14 lemons) and ½ C all-purpose flour.  I highly recommend using Meyer lemons!  They are worth the search.

Pour the filling into the cooled prepared crust.  Place the dish in the center of the oven and bake at 300 degree F until the custard is set, about 45 minutes – it will be lightly browned in the corners.  Cool and then dust with a light coating of powdered sugar just before serving. If you dust too early, the sugar will just dissolve in the topping.

Mmmmm...great lemony flavor on top

This recipe should serve 24 – while including both a significant amount of butter and sugar – once you look at serving sizes, it truly is not too caloric and the amazing flavor justifies the treat of an occasional bar. They are neither too tart nor too sweet, baked atop a crisp but tender shortbread crust, making for a wonderful snack that is hard to resist.

If looking for a dessert wine to pair with the lemon bars, I would suggest a late harvest muscato or Semillon……or espresso!

Larue