These classic Lemon Squares offer the perfect balance of sweet and tart, featuring a rich, buttery shortbread crust topped with a bright, creamy lemon curd filling. The zesty citrus flavor cuts through the richness of the pastry, creating a refreshing and indulgent treat that is both elegant and comforting. Ideal for spring gatherings, brunches, or as a delightful afternoon snack with tea, these squares bring a burst of sunshine to any occasion. The tender crumb of the base complements the smooth, slightly firm texture of the lemon topping, while a final dusting of icing sugar adds a touch of visual appeal and sweetness. Simple to assemble with pantry staples, this recipe is a timeless favorite that delivers consistent results every time.
Lemon Squares
Description
These classic Lemon Squares offer the perfect balance of sweet and tart, featuring a rich, buttery shortbread crust topped with a bright, creamy lemon curd filling. The zesty citrus flavor cuts through the richness of the pastry, creating a refreshing and indulgent treat that is both elegant and comforting. Ideal for spring gatherings, brunches, or as a delightful afternoon snack with tea, these squares bring a burst of sunshine to any occasion. The tender crumb of the base complements the smooth, slightly firm texture of the lemon topping, while a final dusting of icing sugar adds a touch of visual appeal and sweetness. Simple to assemble with pantry staples, this recipe is a timeless favorite that delivers consistent results every time.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Lightly grease a 9x9-inch baking pan.
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In a bowl, combine 1 cup flour, 1/2 cup softened butter, and 1/4 cup brown sugar. Mix until the dough resembles coarse crumbs.
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Press the crumbly mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
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Bake the crust for 15 minutes, or until lightly golden. Remove from oven but keep oven on. Reduce temperature to 325ðF (160ðC).
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In a separate bowl, whisk together 1 cup granulated sugar, 2 tablespoons flour, 1/2 teaspoon baking powder, 3 beaten eggs, 3 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth.
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Pour the lemon filling evenly over the hot baked crust.
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Return the pan to the oven and bake for 25 to 30 minutes, or until the filling is set and lightly browned on top.
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Allow the squares to cool completely in the pan on a wire rack.
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Once cooled, cut into squares. Dust lightly with icing sugar and sprinkle with any remaining lemon zest before serving.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 725.2kcal
- % Daily Value *
- Total Fat 24.9g39%
- Saturated Fat 15.4g77%
- Cholesterol 64.5mg22%
- Sodium 204.7mg9%
- Total Carbohydrate 121.1g41%
- Dietary Fiber 1.7g7%
- Sugars 75.1g
- Protein 6.3g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh lemon juice and zest to maximize the bright citrus flavor.
Ensure the crust is fully cooled before cutting to prevent crumbling.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for best texture.
If the filling appears too loose, bake for an additional 5 minutes. The center should be firm to the touch when done.
