Creamy lemon squares are a delightful dessert with a buttery crust and a tangy, smooth lemon filling. They’re perfect for summer gatherings, potlucks, or as a sweet treat anytime you crave something citrusy and refreshing.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
For the Lemon Filling:
ADVERTISEMENT
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup fresh lemon juice (about 4 lemons)
- Zest of 2 lemons
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Powdered sugar, for dusting
- Lemon zest, for garnish
Instructions
1. Prepare the Crust:
a. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
b. Mix the Crust Ingredients:
- In a medium bowl, combine the flour, sugar, and salt.
- Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
c. Press and Bake:
- Press the mixture evenly into the bottom of the prepared pan.
- Bake in the preheated oven for 15-20 minutes, or until the crust is lightly golden.
2. Prepare the Lemon Filling:
a. Mix the Filling Ingredients:
- While the crust is baking, whisk together the granulated sugar, flour, and salt in a medium bowl.
- Add the eggs and whisk until well combined.
- Stir in the lemon juice, lemon zest, and vanilla extract until smooth.
b. Add Filling to Crust:
- Pour the lemon filling over the partially baked crust.
c. Bake:
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the center no longer jiggles.
3. Cool and Serve:
a. Cool:
- Allow the lemon squares to cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2 hours to make cutting easier.
b. Cut and Garnish:
- Use the parchment paper overhang to lift the lemon squares from the pan.
- Cut into squares and dust with powdered sugar and additional lemon zest, if desired.
Tips for Perfect Creamy Lemon Squares
- Butter Temperature: Make sure the butter is cold when preparing the crust to ensure a flaky texture.
- Lemon Juice: Fresh lemon juice provides the best flavor. Roll the lemons before juicing to get more juice out of them.
- Cooling: Allow the squares to cool completely before cutting to prevent the filling from sticking to the knife and to ensure neat squares.
- Storage: Store lemon squares in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 3 months. Thaw in the refrigerator before serving.
- Serving: These lemon squares are delicious on their own, but they also pair well with a cup of tea or coffee.
Enjoy these creamy lemon squares as a zesty and refreshing dessert that’s sure to brighten up your day!
ADVERTISEMENT