Lemon Squares are delightfully tart and so enjoyably spring-y!This lemon square recipe adds lemon zest for a bit of bite in the filling, and uses a shortbread crust to not compete with the lemon flavor, making them LEMONY Lemon Squares.A hit as a dessert, served them plated with Raspberry Coulis and Raspberries on top for an easy but attractive and tasty presentation. Cut them into smaller squares placed in mini-cupcake wrappers for serving at a dessert table at a party or buffet. A perfect blend of tart and sweet! This lemon square recipe can be made one to two days in advance.
Lemon Square Recipe
THE LEMONYEST LEMON OF THE LEMON SQUARES
Lemon Squares are delightfully tart and so enjoyably spring-y. This recipe adds lemon zest for a bit of bite in the filling, and uses a shortbread crust to not compete with the lemon flavor, making them LEMONY Lemon Squares. A hit as a dessert, served them plated with Raspberry Coulis and Raspberries on top for an easy but attractive and tasty presentation. Cut them into smaller squares placed in mini-cupcake wrappers for serving at a dessert table at a party or buffet. A perfect blend of tart and sweet!
Ingredients
- 2 sticks (1 cup) butter, softened
- 1/2 cup sugar
- 2 cups flour
- 1/4 tsp salt
- 4 large eggs
- 1 1/2 cups sugar
- 1/4 cup flour
- 2/3 cups lemon juice (freshly squeezed packs the best tangy tart punch)
- lemon zest, to taste
- Fresh Meyer Lemons add a particularly tart note. If this extra tanginess is not desired, increase the sugar to 1 3/4 cups.
- Lemon Powdered Sugar
- Raspberries (optional, but pretty and flavor-enhancing)
Directions
- Step 1 Preheat oven to 350F.
- Step 2 First, make the crust. Line a 9×9 baking dish with parchment paper.
- Step 3 In a food processor, process butter, sugar, flour, and salt until crumbs are formed.
- Step 4 Evenly spread dough onto the baking dish.
- Step 5 Bake crust for 15 -18 minutes, until the edges are golden.
- Step 6 Let it cool for 15 minutes.
- Step 7 Now the lemon square filling. While the crust is baking, prepare the filling.
- Step 8 In a bowl, whisk eggs and sugar. Add flour, whisk again, make sure there are no lumps. Add lemon juice and whisk to incorporate.
- Step 9 Pour mixture over the crust.
- Step 10 Bake for 30 minutes, until the top is set.
- Step 11 Let it cool in the pan for 1 hour
- Step 12 Cover with foil and refrigerate for 2 hours.
- Step 13 Remove from pan together with the foil.
- Step 14 Slice into squares.
- Step 15 Dust with powdered sugar, add raspberries if desired, and serve.
- Step 16
Lemon Square Garnish Tips
Fresh Meyer Lemons add a particularly tart note. If this extra tanginess is not desired, increase the sugar to 1 3/4 cups.
Raspberry Coulis drizzled on the plate or served on the side looks and tastes amazing with lemon. I like mine served in a small dipping cup, with lemon squares cut into dipping size sticks like lady fingers.
A sprig of mint adds burst of pretty color
What topping would you serve with these Lemony Lemon Squares?
tell us in the comments below
Tangy! Love the lemon trick! ?
Printing this. For later