Zingy classic lemon squares with extra crunch

This has been a great winter for local citrus. Trees all over the greater Sacramento area are hanging heavy with fresh lemons, oranges, kumquats and more.

That includes my Meyer lemon. My little 5-foot tree usually doesn’t produce that many lemons, but this season’s crop is exceptional with huge, juicy fruit.

This classic lemon square recipe makes the most of those juicy, almost-sweet Meyer lemons. It more than doubles the amount of juice and zest used in most traditional lemon squares or bars, intensifying the lemon zing but not the pucker. (I wouldn’t try this with a Eureka lemon.)

The candied almonds add crunch as well as flavor to the crust plus a little more sweetness to balance all that tart lemon flavor.

Cut into 2-inch squares (snack size) or 4-inch bars (for dessert). Either way, it’s a seasonal treat.

Meyer lemon squares with candied almond crust

Makes 16 squares or 8 bars

Ingredients:

For crust:

½ cup honey-roasted, orange-flavored or other candied almond

1 cup all-purpose flour

¼ cup powdered sugar

6 tablespoons butter, melted

For lemon layer:

1 cup sugar

½ teaspoon baking powder

2 eggs, lightly beaten

1/3 cup fresh Meyer lemon juice

1 tablespoon Meyer lemon zest

Powdered sugar for topping

Instructions:

Preheat oven to 350 degrees F.

Prepare an 8-inch square baking pan. Grease bottom and sides well. Set aside.

In a food processor, chop candied almonds. Add flour and ¼ cup powdered sugar. Pulse to combine. Add melted butter to food processor. Pulse to combine.

Transfer flour-almond mixture to prepared pan. With the back of a fork or spoon, press the mixture firmly into the bottom of the pan to form the bottom crust.

Bake crust at 350 degrees for 20 minutes.

While the crust is baking, prepare the lemon layer. In a bowl, whisk together sugar and baking powder. Whisk eggs into sugar mixture. Add lemon juice and zest. Whisk until well combined.

After the crust bakes for 20 minutes, remove the pan from the oven. Let cool slightly (1 or 2 minutes) so the pan is easier to handle. Pour the lemon mixture evenly over the warm crust and return the pan to the oven.

Bake for 30 more minutes or until the lemon layer is set and the top is lightly golden.

Remove pan from the oven and let cool for 30 minutes. Transfer pan to the refrigerator and chill at least 1 hour.

Remove the pan from the refrigerator and sprinkle powdered sugar liberally over the top. With a sharp knife and a metal spatula, cut the chilled cookies into 16 squares (2 by 2 inches) or 8 bars (2 by 4 inches).

Serve. Refrigerate any leftovers.