Description
Delicious and tangy lemon squares featuring a buttery shortbread crust topped with a smooth, zesty lemon filling. Perfectly balanced sweetness and tartness, these bars are a refreshing treat that can be served as a dessert or snack.
Ingredients
Scale
Crust
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Lemon Filling
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup fresh lemon juice (about 4-6 lemons)
- Zest of 2 lemons
- ½ cup all-purpose flour
Topping
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking both the crust and lemon filling evenly.
- Mix the Crust Ingredients: In a mixing bowl, cream together the softened butter and ½ cup granulated sugar until the mixture is light and fluffy, which creates a tender base.
- Add Flour and Salt: Gradually add the 2 cups of all-purpose flour and ¼ teaspoon salt to the butter-sugar mixture, mixing until a dough forms that can be pressed into the pan.
- Press into Baking Dish: Evenly press the dough into the bottom of a greased 9×13-inch baking dish, forming a compact layer for the crust.
- Bake the Crust: Bake the crust in the preheated oven for 15-20 minutes until it turns lightly golden. Remove from oven and let it cool slightly to prevent melting the lemon filling.
- Whisk the Eggs: In a separate bowl, whisk together 4 large eggs and 1 ½ cups granulated sugar until well combined and smooth.
- Add Lemon Juice and Zest: Stir in 1 cup fresh lemon juice, zest of 2 lemons, and ½ cup all-purpose flour into the egg mixture until the filling is smooth and fully incorporated.
- Pour Over Crust: Pour the prepared lemon filling evenly over the slightly cooled crust in the baking dish.
- Bake: Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the lemon filling is set and slightly golden on top.
- Cool: Remove from the oven and allow the lemon squares to cool at room temperature for about 30 minutes to begin setting.
- Chill: Refrigerate the lemon squares for at least 45 minutes to fully set the filling and make cutting easier.
- Cut and Dust: Once chilled, dust the top generously with powdered sugar, cut into 16 squares, and serve.
Notes
- For the best lemon flavor, use freshly squeezed lemon juice and zest from unwaxed lemons.
- Ensure the crust cools slightly before adding the filling to prevent it from becoming soggy.
- Refrigeration helps the lemon filling set firmly, making it easier to cut neat squares.
- These lemon squares can be stored covered in the refrigerator for up to 4 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
