Classic Lemon Squares
Whip up a crowd-pleaser with this simple recipe for classic lemon squares. Featuring a thick shortbread crust and a vibrant, fresh-squeezed lemon curd layer, these treats are perfectly tart and velvety smooth. They are the ideal easy-to-make dessert for any spring gathering or weekend snack.
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Ingredients
- 1 cup butter softened
- ½ cup (plus 2 T) confectioner's sugar
- 2 ⅓ cups all-purpose flour
- 4 eggs
- 1 ¾ cups granulated sugar
- ⅓ cup freshly squeezed lemon juice from 1 large or 2 medium lemons
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350℉.
- Start by making the shortbread. In a medium bowl, combine softened butter and ½ cup confectioner's sugar; mix well. Add flour. Use a sturdy wooden spoon to fully incorporate.
- Pat crust evenly into the bottom of a 13x9 baking pan lined with parchment paper. Parbake the crust for 20 minutes in a 350 degree preheated oven.
- Next, make the lemon curd. Combine the eggs, granulated sugar, remaining ⅓ cup flour, lemon juice and baking powder in a blender or food processor. Blend for 5 seconds, scrape down the sides with a spatula; then blend again for another 5 seconds.
- Pour the curd over the warm crust when it comes out of the oven. Then return the pan to the oven and bake for an additional 25 minutes or until golden brown. (Refer to notes below for "doneness".)
- Allow to cool completely on a wire rack before dusting with 2 T. powdered sugar (using a small sieve is helpful). Then slice into squares.
- Store in an airtight container and keep refrigerated. Enjoy within 5 days.You can also freeze these in freezer safe packaging for up to 3-4 months. Wrap squares individually in wax paper and then place several in a freezer bag, or freeze the entire dessert before slicing. Defrost overnight in the fridge.
Notes
- Whether you choose to use a glass or metal baking dish, line it with parchment paper. It makes life so much easier when it's time to lift the dessert out of the pan for slicing.
- Baking times do vary by ovens and by the pan used. If you use glass, your bars will most likely take a little longer to bake. You'll know the lemon bars are done when the top is slightly golden brown, the center doesn't really jiggle, and you can see tiny bubble bumps on top. Try not to overbake or underbake these--it's a delicate balance. Use a timer and check often for "doneness" toward the end.
- Allow the dessert to completely cool before slicing. After 30 minutes, gently loosen the edges and use the parchment paper to lift it out of the pan in one piece; transfer to a cooling rack for an additional 1-2 hours. Do not dust with powdered sugar until it's completely cooled (once out of the pan, you can even put it in the fridge for a bit before dusting and slicing).
Tried this recipe?Let us know how it was!