Pucker up: This version of the bake-sale favorite is the most intensely lemony one we’ve tried. A generous crown of powdered sugar not only adds to the flavor of these sweet squares, but also makes them easier to stack for storage.

　　

Ingredients

makes about 2 dozen

　　

for the crust

3/4 cup (1 1/2 sticks) unsalted butter, frozen, plus more for dish

　　1 3/4 cups all-purpose flour

　　3/4 cup confectioners’ sugar

　　3/4 teaspoon coarse salt

　　

for the filling

4 large eggs, lightly beaten

　　1 1/3 cups granulated sugar

　　3 tablespoons all-purpose flour

　　1/4 teaspoon coarse salt

　　3/4 cup fresh lemon juice

　　1/4 cup whole milk

　　Confectioners’ sugar, for dusting

　　

Step 1

Preheat oven to 350°F. Butter a 9 by 13-inch glass baking dish, and line with parchment.

　　

Step 2

Make crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, confectioners’ sugar, and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.

　　

Step 3

Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16 to 18 minutes. Leave oven on.

　　

Step 4

Meanwhile, make filling: Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.

　　

Step 5

Reduce oven temperature to 325°F, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into 2-inch squares. Dust with confectioners’ sugar. Lemon squares can be refrigerated in airtight containers up to 2 days.

　　Martha Stewart's Cookies