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Lemon squares

Americas test kitchen Honey-Lemon Squares

Skill Level: Skilled

Community:
30 min Prep
190 min Total
Servings
$0.36
price per Serving

Nutrition Facts

Amount Per Serving
Calories 175
Protein 3.2g
Total Carbohydrates 17.4g
Dietary Fiber 0.8g
Net Carbohydrates 16.6g
Sugar 9.7g
Total Fat 11.0g
Saturated Fat 6.1g
Trans Fat 0.3g
Cholesterol 126.8mg
Sodium 70.7mg
SmartPoints® 7.0

Ingredients

  • 2 sprays cooking spray
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter, room temperature, cut into tablespoon-size pieces
  • 2 teaspoons water
  • 1 teaspoon honey, for the crust
  • 2 eggs
  • 7 egg yolks
  • 1/2 cup honey
  • 4 lemons, zested and juiced
  • 1/8 teaspoon salt
  • 4 Tablespoons unsalted butter, cut into tablespoon-size pieces
  • 3 Tablespoons heavy cream

Preparation

FOR THE CRUST:

  1. Adjust an oven rack to the middle position, and heat the oven to 350 °F.
  2. Make a foil sling for an 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay the sheets of foil in the pan perpendicular to each other, with extra foil hanging over edges of the pan. Push the foil into corners and up the sides of pan, smoothing foil flush to the pan.
  3. Grease the foil with cooking spray.
  4. Using a stand mixer fitted with paddle, mix the flour and larger portion of salt on low speed until combined, about 30 seconds.
  5. Add the larger portion of butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
  6. Add the water and smaller portion of honey, and continue to mix until mixture begins to clump and resembles wet sand, about 30 seconds.
  7. Transfer the mixture to the prepared pan, and press into an even layer with the bottom of dry measuring cup.
  8. Bake crust until golden brown, 20 to 25 minutes, rotating pan halfway through baking.

FOR THE LEMON CURD:

  1. Meanwhile, whisk the eggs and yolks, larger portion of honey, lemon zest and juice, and smaller portion of salt together in a medium saucepan until smooth.
  2. Cook over medium-low heat, stirring constantly with a rubber spatula, until mixture thickens slightly and registers 165 °F, about 5 to 7 minutes.
  3. Off heat, whisk in the smaller portion butter until melted.
  4. Strain the lemon curd through a fine-mesh strainer into a bowl, then gently stir in the cream with a rubber spatula.
  5. Pour the warm lemon curd over the hot crust.
  6. Bake until the filling is shiny and opaque, and center jiggles slightly when shaken, 10 to 12 minutes, rotating pan halfway through baking.
  7. Let the bars cool completely in the pan, about 2 hours.
  8. Using the foil overhang, lift the bars from the pan, and transfer to a cutting board.
  9. Cut into squares, and serve.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing