Limonli Dörtgen ~Pucker UP! Lemon Squares

I remember as a young girl growing up going to picnic and having gooey lemon squares. I searched through many recipes and decided to go with one from San Francisco Pastry Chef Emily Luchetti. There were many articles wrote about her and her confections, and her book "Classic Stars Desserts" Everyone said how delicious these lemon squares were so I had to try.
Well after squeezing 7 lemons I finally had enough juice to make the dessert. Dough turned out nice and filling looked wonderful after baking. It cooled in the refrigerator for an hour and then I cut a small piece to try. I placed it on my tongue and then Bang! I felt like I just took a bite our of a lemon. It was so tart and such a shock to my taste buds. I would have to wonder if anyone tested her recipes for accuracy. Do you really need over a Cup of juice to attain a lemon flavor? The dessert looks really good in pictures, and presentation is nice. If rating these, flavor I give this dessert a 4 out of 10. It was not extremely terrible if you like sour. I will add though that after sitting in the refrigerator overnight they acid in the lemon flavor did seem to mellow a bit. I will be posting a new recipe for lemon squares soon hopefully. Afiyet olsun


Crust:
1 1/2 cups all-purpose flour
1/2-cup confectioner's sugar
1 stick and 2 tbsp butter(cold)

Filling:
6 large eggs
3 C sugar
1 cup plus 2 Lemon juice (about 7 lemons)
1/2 cup flour
Powder sugar (dust top)

Crust:

Preheat oven to 325 degrees. Combine flour and confectioner's sugar in a bowl. Add butter and continue to mix with mixer until the butter is the size of small peas, about 30 seconds.

The mixture will be very dry. Gently press the mixture evenly onto the bottom of a 9-by-13-inch greased/lined baking pan. Bake until light brown. Make sure not to over cook. Let cool to room temperature. Reduce the oven temperature to 300 degrees.

Filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then flour. Pour the filling on top of the crust. Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for an hour. Cut into squares, dust tops with confectioner's sugar.