I've said it before, and I'll say it again - I love citrus desserts! Especially when they are as quick and easy to make as these lemon squares. Feel free to make them into lime squares, by subbing the lemon juice/zest for lime. Either way though, you've got yourself some yummy treats. (Just a note - the sucanat gives these a darker color, but they still taste great, so don't let that deter you!)
Adapted from Bakerella
Makes about 24 squares
1 cup (2 sticks) butter, chilled and cubed
1 1/2 cups flour (or 7.5 oz Soft White wheat flour)
2/3 cup confectioner's sugar (plus more for dusting)
Pinch of salt
1 1/2 cup sugar (or honey sucanat)
1/4 cup flour (or 2 tablespoons cornstarch)
1 tsp baking powder
4 eggs, slightly beaten
1/2-2/3 cup (fresh) lemon juice
1 tablespoon lemon zest (optional)
Preheat your oven to 350º. Grease and flour a 13 x 9 baking dish.
To make the crust:
Whisk flour, confectioner's sugar and salt together in a small bowl. Cut in butter until mixture is crumbly. Press into bottom of prepared pan. Bake until golden brown, about 20 minutes.
To make the topping:
Prepare topping while crust bakes. Stir together sugar, flour (or cornstarch), and baking powder in a medium bowl. Add eggs, lemon juice, and zest (if using). Mix well and pour over warm baked crust. Bake for an additional 20-25 minutes. Allow to cool completely. Dust the top with confectioner's sugar, and place in the refrigerator. Cut into squares and serve cold, or room temperature. Enjoy!