While I was reviewing the lemon squares recipe it seemed similar to The Most Extraordinary French Lemon Cream Tart from Baking From My Home To Yours which I had previously made.
My comments were “french style is code for butter with a side of butter”.
This recipe calls for a few steps and planning ahead. I served the squares at room temperature. The reviews were that they were very buttery. My husband thought the crust was too thick and too hard. I agree I think the crust could have been made with half the amount of dough. I ate one the next day cold from the refrigerator and liked it cold better.
I made these squares with limes since that is what I had on hand and they tasted just fine. I also did not add the “plus 2 tablespoons” to the curd or crust and it did not affect the recipe. So French style is just too rich for our tastes whether it is in a tart or a square.
You can find this recipe on page 326 of Baking Chez Moi by Dorie Greenspan. We don’t publish the recipes instead we encourage you to buy the book.