GINA There’s something about the smell and taste of fresh lemon that livens a dish right up. I remember my great-great-grandmother always rolled lemons on the counter before slicing them, to get the full flavor and extract all the juices, so I do it, too. I’m having a moment just thinking about watching her. Lemon squares are easy to prepare, and give you an Old South flavor that takes you right back in time. And the confectioners’ sugar at the end doesn’t hurt one bit.

　　

Ingredients

makes 24 squares

　　

CRUST

1/2 cup cold butter, diced

　　1 cup all-purpose flour

　　1/4 cup confectioners’ sugar, plus more for dusting

　　Dash of salt

　　1 egg yolk, chilled

　　2 tablespoons ice water

　　

LEMON FILLING

4 large eggs

　　1 1/4 cups granulated sugar

　　1 tablespoon all-purpose flour

　　1 teaspoon baking powder

　　Juice of 3 lemons

　　Zest of 1 lemon, grated

　　

Step 1

Preheat the oven to 325 degrees F and adjust rack to center.

　　

Step 2

Put the butter, flour, confectioners’ sugar, and salt in a food processor, and pulse in short intervals until the mixture is crumbly and resembles small peas. Add the cold egg yolk and water to the mixture, and pulse until just mixed. Place the dough on a floured surface, knead just a few times, and form into a disk. Wrap in plastic, and keep in the refrigerator until cold, about 30 minutes.

　　

Step 3

When the dough is cold, roll it out on the floured work surface, and cover the bottom of a 9-by-13-inch pan with it. Bake for 20 minutes, or until lightly golden. Remove, and let cool slightly.

　　

Step 4

Whisk together the eggs, sugar, flour, baking powder, lemon juice, and zest in a bowl. Pour the filling over the hot crust.

　　

Step 5

Bake for 30 minutes, until the lemon center sets. Remove from the oven, cool completely, dust with confectioners’ sugar, and cut into squares.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.