Lemon Squares
These lemon squares are a little finicky, since my usual baking tricks don't work with them. Instead of making the same mistakes every Christmas, I'm going to write down the proper way to make them here. This recipe is taken from Pam Collacott's first PamCooks book . A big note: this recipe is for regular lemons. If using meyer lemons, use approximately four lemons' worth of zest. It will also likely take at least that many lemons to make the 1/2 cup of juice that you'll need. Also, reduce the amount of sugar in the filling by 1/4 cup. 2020 Update: I've tried this recipe a few times with Meyer lemons now, and just can't find success with it. It's sweet enough that it really needs the aggressive sourness of regular old lemons. If you wanted to try with Meyer lemons, maybe just use the zest, and then use regular lemon juice for the juice part. Base: 1 1/2 cups AP flour 1/3 cup packed brown sugar 3/4 cup room temperature butter Filling: 4 eggs ...