Small-Batch Lemon Squares

Dan loves lemon squares. I'll just throw that out there. After a few baking episodes that resulted in, "But you know I don't like fluffy cookies," I decided to go with a sure thing. And it worked: I realized that, as much as I love to experiment in the kitchen, to challenge myself with new recipes, sometimes it says even more to make an old favorite for a favorite person.

What I love about this recipe is that it is a small batch recipe, from a great cookbook called Small-Batch Baking, by Debby Maugans Nakos. I highly recommend picking up a copy. The premise of the book is that we don't always need 4 dozen chocolate chip cookies; sometimes we just need one good one. Nakos has worked many baking favorites to bare minimum yields: 2-3 cookies, 3-4 brownies, 2 muffins, etc. She even explains how to make small layer cakes by reusing old cans! My friend Katie told me about this book a few years ago and when I ran across it in a bookstore recently, I snapped it up. I discovered something else--it's a great diet book! No, the recipes are not in any way low-fat, but think about it: when you bake, most of the calories come from grabbing a cookie from the plate as you walk by, whether or not you actually want one. You wouldn't want those sweets to go to waste, right? Well, this way, you get the goods when you want them, but you're not saddled with leftovers that add to your waistline, and you're not tempted to eat when you aren't hungry. If you have a friend with a sweet tooth who is also trying to eat healthier, give this as a gift. She'll look at you like you've lost your mind at first, but explain. She'll thank you a million times over (and you'll probably get some cookies out of the deal!).

The baking times will vary depending on the type of baking dish you are using, as this will affect the thickness of the layers. My dish, a small Le Creuset baking dish measuring 6.5 x 4.5, was wider and shallower than the mini loaf pan (5 x 3) that this recipe recommends. If you don't have a small loaf pan, you can pick up a disposable aluminum one at the grocery store--they have plenty of minis, especially around the holidays when people bake small amounts of favorite treats as gifts. Just remember: the larger the pan, the shorter the baking times.

Small-Batch Lemon Squares
(adapted from Small-Batch Baking, "Lemon Shortbread Squares")

Crust:

Cooking spray or butter

1/4 cup all-purpose flour

3 T confectioners' sugar

1 tsp. grated lemon zest

Pinch of salt

2 T chilled unsalted butter, diced

Filling:

1 lg. egg, at room temperature (set it out when you begin)

1/3 cup granulated sugar

1 T all-purpose flour

1 T fresh lemon juice

1 tsp. grated lemon zest

Pinch of salt

Topping:

1 tsp.-1 T of confectioners' sugar to sift over top of the cooled bars

Pan:

1 small loaf pan (5 x 3=3 squares, 6 x 4=6 squares)

1. Place a rack in the center of the oven and preheat to 350 F.

2. Line a small loaf pan with foil: press tight to sides of pan and leave 1-inch flaps hanging over the sides to lift the cooled bars out later for ease of cutting. Spray with cooking spray.

3. Place flour, confectioners' sugar, salt, lemon zest, and butter in a medium bowl; cut butter in with a fork or pastry blender until the mixture resembles small peas. Press the mixture in an even layer in the pan (use the flat bottom of a measuring cup to help) and bake for 15 minutes, or until crust begins to brown. When done, set aside to cool to room temperature.

4. While crust is cooling, make the filling: place all filling ingredients in the same bowl you made the crust in--no need to wipe it out--and whisk until smooth. Pour over cooled crust, and bake at 350 until set, about 15-17 minutes.

5. Cool completely--about 1 1/2 hours. If you are not serving them immediately, chill in fridge.

6. Before serving, sift powdered sugar over the top. Lift out of the pan and cut using a sharp knife.

Note: If you do not cool the crust and instead, pour the filling into a hot crust (as the actual recipe directs you to) the crust will not remain flaky and keep its shortbread texture; instead, it becomes dense. I prefer the shortbread texture, but Dan liked the denser, compact texture. It works either way, but if you want a more traditional bar, cool the crust.

Enjoy!