Description
Classic Lemon Squares featuring a buttery crust and tangy lemon filling dusted with powdered sugar. This easy-to-make American dessert is perfect for citrus lovers and makes delightful sweet treats for any occasion.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
For the Lemon Filling
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
For Garnish
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper for easy removal.
- Make the Crust: In a bowl, combine 1 cup all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry cutter or fingers until it becomes crumbly. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Place the crust in the preheated oven and bake for 18 to 20 minutes or until it turns lightly golden on the edges.
- Prepare the Lemon Filling: While the crust bakes, whisk together 2 large room temperature eggs, 1 cup granulated sugar, 2 tablespoons all-purpose flour, 1/3 cup fresh lemon juice, and 1 tablespoon lemon zest in a bowl until smooth and well combined.
- Add Filling to Crust: Remove the hot crust from the oven and immediately pour the lemon filling evenly over it.
- Bake the Filling: Return the pan to the oven and bake for an additional 20 to 25 minutes until the lemon filling is set and no longer jiggles in the center.
- Cool and Dust: Take the lemon squares out of the oven and allow them to cool completely in the pan on a wire rack. Once cooled, dust generously with powdered sugar.
- Slice and Serve: For neat slices, refrigerate the lemon squares for 30 minutes before cutting into 9 squares. Serve chilled or at room temperature.
Notes
- For clean, sharp slices, refrigerate the lemon squares for at least 30 minutes before cutting.
- Use fresh lemon juice for the best bright and tart flavor in the lemon filling.
- Ensure eggs are at room temperature for a smooth filling texture.
- Lining the pan with parchment paper helps in easy removal and less mess.
