Lemon Squares

Ingredients

• 1 1/2 cups flour
• 1/2 cup icing sugar + more for dusting
• 3/4 cup butter, cold
• 4 eggs
• 1 1/2 cups granulated sugar
• Zest of 1 lemon
• 1/2 cup lemon juice
• 1 heaping tablespoon flour
• 1 batch meringue topping (optional)
• Fresh Raspberries for garnish

Directions

1. Grease and line a 9 x 13-inch pan with parchment paper and preheat the oven to 350°.
2. Add the flour and icing sugar to a food processor. Pulse a few times to combine. Add the cubed butter and pulse the mixture until the mixture resembles fine sand.
3. Pour the mixture into the prepared baking pan and press lightly into one even layer. Bake for 18-20 minutes until golden brown around the edges.
4. In the meantime, Add the eggs, sugar, lemon zest, lemon juice and flour to a mixing bowl. Whisk until well combined.
5. Pour onto the baked crust and bake for another 18-20 minutes or until the lemon mixture has set. Transfer to a cooling rack and cool completely.
6. Once cooled remove from the pan and peel off the parchment.
7. If not using meringue topping, cut into squares and dust with icing sugar right before serving.

This recipe freezes well.