Name: Lemon Squares Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 4 large eggs; 1 1/2 cups granulated sugar; 1/4 cup all-purpose flour; 2/3 cup freshly squeezed lemon juice (about 3–4 lemons); 1 tablespoon lemon zest; Powdered sugar, for dusting

Description

These zesty Lemon Squares feature a buttery, tender crust topped with a smooth, tangy lemon filling. Perfectly balanced between sweet and tart, they make a refreshing and easy dessert ideal for summer gatherings or anytime you crave a citrusy treat.

Ingredients

Scale

For the crust:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the lemon filling:

4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon lemon zest

For serving:

Powdered sugar, for dusting

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Make the crust dough: In a medium bowl, cream together the softened butter and 1/2 cup granulated sugar until the mixture is light and fluffy. Add 2 cups of all-purpose flour and 1/4 teaspoon salt, mixing until a soft dough forms.
Bake the crust: Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until the edges turn lightly golden.
Prepare lemon filling: While the crust bakes, whisk together the eggs, 1 1/2 cups sugar, 1/4 cup flour, freshly squeezed lemon juice, and lemon zest in a large bowl until the mixture is smooth and well combined.
Add the filling to crust: Pour the lemon filling over the hot crust once it comes out of the oven.
Bake the filled squares: Return the pan to the oven and bake for 20–25 minutes or until the filling is set and no longer jiggles in the center.
Cool and chill: Let the lemon squares cool completely in the pan, then refrigerate for at least 1 hour to firm up.
Slice and serve: Use the parchment paper overhang to lift the squares out of the pan. Slice into 16 squares and lightly dust with powdered sugar before serving.

Notes

For a more tart flavor, increase the lemon juice to 3/4 cup.
To make slicing easier, chill the bars thoroughly and clean the knife between cuts.