Lemon Squares
A delightful dessert that strikes a perfect balance between sweet and tangy, these creamy lemon squares are a must-try for any citrus lover.
Ingredients
For the Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- a pinch salt
For the Lemon Filling
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice Freshly squeezed is recommended.
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- a pinch salt
Instructions
Preparation of the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, powdered sugar, and a pinch of salt.
- Add the softened butter and mix until it forms a crumbly dough.
- Press this mixture into a greased 8x8-inch baking pan.
- Bake the crust for about 20 minutes until it turns light golden brown.
Preparation of the Lemon Filling
- While the crust is cooling, prepare the lemon filling.
- In a separate bowl, whisk together the granulated sugar and eggs until they become light and creamy.
- Add the flour, lemon juice, lemon zest, baking powder, and a pinch of salt. Mix until well combined.
Baking
- Pour the lemon filling over the baked crust.
- Bake for an additional 20-25 minutes until the filling is set and the top is lightly browned.
Cooling
- Remove the lemon squares from the oven and let them cool in the pan.
- Once they reach room temperature, refrigerate for at least 2 hours for a perfect creamy texture.
Serving
- Gently lift the lemon squares from the pan using the parchment paper.
- Cut them into squares of your desired size.
Notes
These lemon squares are best served chilled. You can dust them with powdered sugar for an extra touch of sweetness or garnish with fresh lemon zest for a burst of citrusy aroma. Store in an airtight container in the refrigerator for up to five days.