Lemon Squares
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2 cups/256 grams flour, plus ¼ cup/32 grams
- ½cup confectioners' sugar/61 grams, plus 2 teaspoons
- 1teaspoon kosher salt
- 1 cup/227 grams (2 sticks) unsalted butter, melted
- 4 eggs
- 2 cups/400 grams granulated sugar
- ⅓cup/80 milliliters lemon juice (from about 1 to 2 lemons)
- ½teaspoon baking powder
Nutritional analysis per serving (16 servings)
282 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 5 grams protein; 155 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a medium bowl, whisk together two cups flour, ½ cup confectioners' sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.
- Step 2
Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. Cut into equal bars.
Private Notes
Comments
Needs more lemon juice. This is one of my all-time favorite cookie recipes (I am a sweet-tart addict.) I was checking several copies of the recipe I have and found they are basically, through all time, the same..only varying in whether to include lemon zest in the curd or not. THIS recipe calls for 1/3 C lemon juice. All others suggest 2/3 C and I believe this is the best amount of juice to use. You can halve this recipe and use a 8" square pan.
I didn’t have any lemons on hand but substituted the canned pinto beans on my shelf. Tabasco for the confectioners sugar and a last minute swap of flour tortilla for the shortbread. Turns out as a lemon square it was awful, but I made a pretty decent burrito.
My go-to lemon bar recipe for 16 years. I usually add more lemon juice (2/3 cup total) and add the zest from all the lemons as well.
Agree this needs double the lemon juice! I like lemon squares to be really tart- this definitely needed more.
I doubled the lemon juice per some of the comments and liked the tang, but I was expecting more of a lemon bar with lemon curd. The flour & baking powder in the filling made it more cake-like.
Here are all the suggestions I incorporated with great success: Line Pyrex dish with parchment paper Double the amount of lemon juice and add zest from all lemons Lift the parchment paper based cooked recipe and put it on baking sheet in the freezer for 1 hour
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