Lemon Squares

Fix the parchment paper at the corners with a small dollop of the batter so it doesn't slip.

Only grate the yellow part; the white layer underneath tastes bitter.

Work over a bowl so that any juice released can be collected and used.

Stir until you have a uniform, spreadable mixture.

A slightly damp offset spatula or bench scraper helps to achieve a particularly smooth surface.

The surface should set and dry slightly but should not brown strongly.

Wipe a large, sharp knife briefly between cuts so the edges stay cleaner.

Add the lemon juice little by little so the glaze doesn't become too thin.

Allow the squares to cool slightly apart from each other so they don't stick together while drying.