Lemon Squares

Last night I tried this recipe out of the All-Butter, Cream-Filled, Sugar-Packed Baking Book.  They were pretttttty good!  Even better this morning after being refrigerated all night...

RECIPE

Base
1 cup all-purpose flour
1/4 cup confectioner's sugar
8 tablespoons (1 stick) unsalted butter - room temperature, cut into pieces
1 egg white - for glazing

Topping
4 large eggs - room temperature
1 1/3 cups sugar
2 tablespoons flour
3/4 cup fresh lemon juice (about 2 lemons)

Preheat over to 350 degrees.  Grease an 8 inch square pan.

Place the flour and confectioner's sugar in a food processor (I used my mixer) and blend for several seconds.  Add the butter and process until the dough comes together - about 30 seconds.

Pat the dough gently into the bottom of the pan, pour the egg white over the dough and tip the pan from side to side so that the white spreads over the surface to glaze the dough.  Pouf off the excess.

Bake the base until lightly golden - about 25 minutes.  Place into the refrigerator for 15 minutes to cool completely.

Meanwhile, make the topping.  Whisk the eggs until lightly mixed.  Add the flour, sugar and lemon juice and continue to mix until blended.

Pour the topping evenly over the base.  Bake until the top is set and golden - about 25 minutes.  Let cool completely.