Classic Lemon Squares

📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for sweet and tangy lemon squares featuring a buttery shortbread crust and a rich, gooey lemon custard filling. These bars are baked to perfection for a delightful treat.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	45 mins	1 hour	24 squares

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🔪 Key Equipment

• 9x9 inch pan
• medium bowl
• small bowl
• pastry blender
• wire rack

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Ingredients

For the Crust

Measurements	Ingredients	Prep / Notes
1 cup	Flour	all-purpose
1/2 cup	Butter	cold
1/4 cup	Powdered Sugar	sifted

For the Filling

Measurements	Ingredients	Prep / Notes
1 cup	Sugar	granulated
2	Eggs	large
2 tablespoons	Flour	all-purpose
1/2 teaspoon	Baking Powder	none
2 tablespoons	Lemon Juice	freshly squeezed

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Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F.
2. In a medium bowl, combine 1 cup flour and 1/4 cup powdered sugar. Cut in the 1/2 cup cold butter until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the bottom of an ungreased 9x9 inch pan and bake for 20 minutes until lightly golden.

Step 2: Prepare the Filling

4. While the crust bakes, beat the 2 large eggs in a medium bowl. Add the 1 cup granulated sugar and beat well.
5. In a small bowl, whisk together the 2 tablespoons flour and 1/2 teaspoon baking powder, then stir into the egg mixture along with the 2 tablespoons lemon juice until smooth.

Step 3: Final Bake and Cooling

6. Pour the filling over the hot, baked crust.
7. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center.
8. Let the pan cool completely on a wire rack before cutting into squares. Dust with additional powdered sugar if desired.

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💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

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Original Recipe Scan