I looked at the crust for it and thought I would be inventive and go for a Nilla Wafer crust. So instead of using flour, I used crushed up Nilla Wafers - I thought it came out pretty good. You could also use graham crackers if you would like, I think they would work well in these as well. But other than the switch of Nilla Wafers for flour, I stuck to the recipe as it was.
I made the crust and stuck it into the freezer to firm up before it went into the oven. Once ready, I baked it off. It did come out a dark golden brown - and that's due to the Nilla Wafers, so if you use flour it won't be as dark as this.
|golden brown crust|
Once they were cooled, I got out my flour sifter (great to use if you don't have a powder shaker) and went to town making it snow all over the top of the lemon squares. Then I cut them all up and put them in my fancy Tupperware.
makes about 2 dozen
1 1/2 sticks of butter, frozen, plus more for dish
1 3/4 cups all-purpose flour
3/4 cup confectioner's sugar
3/4 tsp coarse salt
4 large eggs, lightly beaten
1 1/3 cups granulated sugar
3 tbsp all-purpose flour
1/4 tsp coarse salt
3/4 cup fresh lemon juice
1/4 cup whole milk
Confectioner's Sugar for dusting
- Preheat oven to 350 degrees. Butter a 9"x13" glass baking dish and line with parchment paper.
- Make crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, confectioner's sugar and salt in a large bowl. Add butter, stir with a wooden spoon until combined and mixture looks crumbly.
- Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16-18 minutes. Leave oven on.
- Meanwhile, make filling: Whisk together eggs, granulated sugar, flour and salt in a bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.
- Reduce oven temperature to 325 degrees, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on wire rack. Lift out; let cool completely on a wire rack before cutting into 2" squares. Dust with confectioner's sugar. Can be refrigerated in airtight containers up to 2 days.