After a fairly disastrous attempt to make wheat free, dairy free, egg free, banana muffins, I decided to make something less frustrating — Lemon Squares with European Style Butter. They were so good that I may never make lemon squares without fancy butter!
The topping was a little stiff due to the flour (I guess), but still tasty and pretty lemony. Plus, the stiffness of the filling makes the bars fairly portable…not that I’m taking them anywhere, but you may want to. The recipe doesn’t have any baking powder or baking soda so if you are allergic to chemical leavening agents you are in luck. Is there such thing as a baking powder allergy?
- 1 stick (4 oz /114 grams) European style salted butter, room temperature (Plugra)
- 1/4 cup powdered sugar (25 grams)
- 1 cup (4.5 ounces/130 grams) all-purpose flour
- 2 large eggs
- 3/4 cup plus 2 tablespoons granulated sugar 170 grams
- 2 teaspoons lemon zest
- 2 tablespoons all-purpose flour
- 1/4 cup plus 1/2 tablespoon fresh squeezed lemon juice
- Preheat oven to 350 degrees F (176 C). Line an 8 inch metal pan with nonstick foil or parchment.
- Beat the butter and powdered sugar together until creamy. Add flour and stir until blended.
- Press into bottom of pan, then bake on center rack for 20 minutes.
- Meanwhile, whisk eggs together, then beat in the sugar and zest. Gently stir in the flour until it disappears. Stir in the lemon juice and pour the mixture over the hot baked crust.
- Return pan to oven and bake on center rack for another 18-20 minutes. Let cool for about 20 minutes, then dust top with powdered sugar. Lift from pan and cut into 16 squares.