Description
Classic homemade lemon squares featuring a buttery shortbread crust topped with a tangy and sweet lemon filling. This easy-to-make dessert combines bright citrus flavor with a soft, tender texture, perfect for any occasion.
Ingredients
Scale
For the Crust
- 1 cup all purpose flour
- ¼ cup powdered sugar, plus more for sprinkling
- ½ cup salted butter, softened
For the Filling
- 2 eggs
- 2 tablespoons fresh lemon juice
- 1 cup granulated sugar
- 2 tablespoons flour
- ½ teaspoon baking powder
Instructions
- Preheat Oven: Preheat your oven to 350º F (175º C) to prepare for baking the crust and lemon filling.
- Make the Crust: In a mixing bowl, combine 1 cup all purpose flour, ¼ cup powdered sugar, and ½ cup softened salted butter. Mix together thoroughly, preferably using your hands, until a smooth dough forms.
- Press the Dough: Press the dough evenly into the bottom of an 8×8 inch baking pan, ensuring the surface is flat and uniform to create the crust base.
- Bake the Crust: Bake the pressed dough in the preheated oven for 15 minutes, or until lightly golden.
- Prepare the Lemon Filling: While the crust bakes, zest and juice fresh lemons to measure about 2 tablespoons of juice. In a mixing bowl, beat together the lemon juice, lemon zest, 2 eggs, 1 cup granulated sugar, 2 tablespoons flour, and ½ teaspoon baking powder until well combined.
- Combine and Bake: After removing the crust from the oven, carefully pour the lemon filling over the hot crust. Return the pan to the oven and bake for an additional 20 minutes until the filling is set.
- Cool and Serve: Remove from oven and immediately sprinkle powdered sugar on top. Allow the lemon squares to cool completely before cutting and serving. Store leftovers refrigerated.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Ensure the crust is baked until slightly golden to maintain structure.
- Let the lemon squares cool completely to achieve clean cuts.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend at a 1:1 ratio.
