Since we've been getting a dozen eggs every two days, we thought it might be a good idea to buy a recipe book all about cooking/baking with fresh eggs. And I went right to the sweets!
Makes 15 squares
1 cup (2 sticks) butter, softened
2 cups unbleached all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon salt
2 cups granulated sugar
6 tablespoons unbleached all-purpose flour
6 tablespoons lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon vanilla extract
How to make
1. Preheat oven to 350 degrees F. Butter a 9 by 13-inch baking dish
2. For the crust, mix the butter, flour, confectioners' sugar, and salt in a bowl,
then pat into the prepared baking dish. Bake for 15 minutes, or until golden.
3. For the filling, beat the eggs in a large bowl and mix in the granulated sugar, flour,
lemon juice, lemon zest, and vanilla. Beat until fluffy. Pour over the baked crust
and return to the oven for 30 minutes, or until the filling is set. Transfer to a wire rack to cool,
then dust with confectioners' sugar and cut into squares.
NOTE: when I made these I used a baking pan instead of dish. The only problem I ran into was that I couldn't get it out in one piece (I didn't even attempt) and onto a wire rack to cool. I just let it cool for a couple hours in the pan. Once it was cooled, I sliced the squares in the pan and took them out one at a time with a spatula.