Description
These Easy Lemon Squares are a delightful treat combining a buttery crust with a tangy, sweet lemon filling. Perfectly balanced and topped with a dusting of powdered sugar, they’re a simple, crowd-pleasing dessert ideal for any occasion.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
For the Lemon Filling
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
For Topping
- Powdered sugar, for dusting
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal of the lemon squares.
- Mix Crust Ingredients: In a bowl, combine the flour, granulated sugar, and softened unsalted butter. Mix until the mixture becomes crumbly and can be pressed together.
- Form the Crust: Press the crumbly dough evenly into the bottom of the prepared baking pan, creating a uniform layer that will serve as the base for your lemon squares.
- Bake the Crust: Bake this crust in the preheated oven for 15 to 20 minutes or until it turns lightly golden, indicating it’s cooked but still tender enough to hold the filling.
- Make the Lemon Filling: While the crust is baking, whisk together the eggs and granulated sugar in a medium bowl until the mixture is smooth and slightly thickened.
- Add Dry Ingredients and Lemon Juice: To the egg mixture, add the flour, baking powder, and freshly squeezed lemon juice. Whisk thoroughly until all ingredients are fully combined and the filling is smooth.
- Assemble and Bake Lemon Squares: Once the crust is hot from baking, pour the lemon filling evenly over it. Return the pan to the oven and bake for an additional 20 to 25 minutes until the filling sets firmly and the edges develop a golden color.
- Cool Completely: Remove the pan from the oven and allow the lemon squares to cool completely in the pan, which helps the filling set properly and makes cutting easier.
- Finish and Serve: Dust the cooled lemon squares generously with powdered sugar. Cut into 9 equal squares and serve as a refreshing, tangy dessert.
Notes
- For an easier cleanup, line your baking pan with parchment paper with an overhang to lift the squares out easily.
- Use room temperature eggs and butter to ensure better mixing and texture.
- If you prefer a more tart flavor, add a bit more lemon juice or some lemon zest to the filling.
- Store leftover lemon squares in an airtight container in the refrigerator for up to 3 days.
- Letting the squares chill before cutting can help achieve cleaner slices.
