Lemon Squares

20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This recipe is the best version for lemon squares. The crust comes out more flaky when mixed by hand with a fork, if mixed with a stand mixer, it comes out similar to a dough consistency, like a pizza dough. Don't try to make a double batch in a 13x9x2 pan, it's too thick too cook fully without trimming off the burnt bottoms before serving, this happened to me the last time I made them, also I made these using bottled lemon juice it was good but better with fresh, if you prefer a milder lemon flavor then use bottled. You can make this into a lemon pie instead of bars by using a 9-inch unbaked frozen pie crust, partially bake for about 8 minutes then pour in filling and bake until filling is set"

Original is 12 servings
  • FOR CRUST
  • FOR LEMON FILLING

Nutritional

  • Serving Size: 1 (55.3 g)
  • Calories 201.2
  • Total Fat - 8.7 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 55.1 mg
  • Sodium - 144.9 mg
  • Total Carbohydrate - 29.4 g
  • Dietary Fiber - 0.4 g
  • Sugars - 21 g
  • Protein - 2.4 g
  • Calcium - 24.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Heat oven to 350ºF.

Step 2

Mix flour, butter and powdered sugar. Press in ungreased square glass baking pan (8x8-inch) building up 1/2-inch edges.

Step 3

Bake crust 20 minutes.

Step 4

Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.

Step 5

Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into squares.

Tips


No special items needed.

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