I originally shared this recipe in January 2013, it has been a recipe in my repertoire for much longer than that. In fact, let’s be honest, lemon squares are probably in many people’s repertoire. However, if they aren’t and you need a recipe, give this one a try.
One of the things that I like best about these bars is that they need no accompaniment. Some bar cookies are a bit dry and cry out for a scoop of ice cream. Others need a dollop of whipped cream. These Lemon Squares are ready as is. And with their pretty yellow color, they could make a great dessert to share at a spring or Easter dinner. Just saying. . .
The original post from January 2013
My children are confirmed choco-holics. Chocolate in almost any form is enjoyed by them: cookies, cake, pie, granola bars, sandwiches even. (Nutella has become a regular stocking stuffer for all of them.) So, it is such a nice change of pace when they request something that doesn’t have a chocolate component, such as carrot cake or apple crisp. Recently, our 16 year old mentioned my lemon squares, which upon hearing that, our 14 year old commented that she hadn’t had any in a while.
So, with the biggest football game of the season for our house (Patriots vs. Ravens) taking place this past Sunday night, lemon squares seemed like a perfect part of the menu. The dessert would be a nice contrast to the salty, savory appetizers and is easily eaten while watching a football game. Although we weren’t having a big crowd for the game, a 13 x 9 pan of these treats was still certain to disappear quickly.
Lemon Squares
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 4 eggs
- 2 teaspoons lemon zest
- 2 cups granulated sugar
- 4 tablespoons lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- powdered sugar
Instructions
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Preheat oven to 350.
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Combine flour, butter, and 1/2 cup powdered sugar using a pastry blender or 2 forks, until the butter is the size of small peas.
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Press into the bottom of a 13 x 9 baking dish. Bake for 20 minutes.
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Remove and allow to cool slightly.
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While the crust is cooling, combine the eggs, zest, sugar, juice, baking powder, and salt in a large mixing bowl, and beat for about 2 minutes, or until the mixture is a light yellow color.
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Pour over the crust and bake for 30 minutes, or until the filling is nearly set. (It should jiggle slightly.)
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When cooled, sprinkle powdered sugar over lemon squares.
