Lemon Squares
User Reviews
5
Lemon Squares
Description
Featuring a shortbread-style crust, these Lemon Squares begin with a blend of flour, powdered sugar, cornstarch, and butter baked until golden. The filling is a smooth mixture of eggs, granulated sugar, lemon zest, lemon juice, flour, and half-and-half, poured over the hot crust and baked to a custardy, just-set consistency. The fresh lemon juice and zest provide a pronounced citrus flavor that brightens the dessert.
The squares are best chilled before slicing to achieve clean cuts and a firmer texture. They can be dusted with powdered sugar for added sweetness and presentation. These bars serve well as a light dessert or accompaniment to tea and coffee, offering a balance of buttery richness and tangy freshness.
When preparing, fresh lemon juice is preferred, but bottled juice can be used as a substitute. Leftover bars can be refrigerated and enjoyed over several days. The recipe can also be adapted to gluten-free by substituting the flour accordingly. For freezing, individually wrap bars before storing to maintain quality.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup butter
For the filling:
- 4 egg
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- 3/4 cup lemon juice (from 5 to 6 lemons)
- 1/4 cup half-and-half
- powdered sugar for dusting, optional
Instructions
To make the crust:
- Preheat oven to 350 degrees. Line a 9-inch by 13-inch baking pan with parchment paper or coat well with nonstick spray.
- In a large bowl, sift together flour, powdered sugar, cornstarch, and salt. Using a pastry cutter or two knives, cut in butter until the mixture resembles coarse crumbs.
- Press mixture into the bottom of prepared pan. Bake until the edges are golden, about 18 to 20 minutes.
To make the filling:
- In a medium bowl, whisk together the eggs, sugar, flour, lemon zest, lemon juice, and half and half until smooth. Pour filling over hot crust.
- Bake for 15 to 20 minutes more or until center is set. Cool on wire rack. Sift powdered sugar over top. Cut into 24 bars. Cover and store in the refrigerator.
Notes
- One lemon produces about 2 tablespoons of juice and 1 teaspoon zest; plan for about 6 lemons total.
- Roll lemons before juicing to maximize juice yield.
- Chill lemon bars before slicing to get clean edges.
- To make gluten-free, substitute with your preferred gluten-free flour blend.
- If using bottled lemon juice, replace 1 lemon's juice with 2 tablespoons bottled juice.
- Store refrigerated bars wrapped lightly; they can also be frozen wrapped individually.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 168kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 103mg | 4% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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