A classic recipe for sweet and tangy lemon squares. A simple, buttery shortbread crust is topped with a rich, gooey lemon custard filling and baked to perfection.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Crust: | |
| 1 cup | Flour |
| ½ cup | Butter, cold |
| ¼ cup | Powdered Sugar |
| For the Filling: | |
| 1 cup | Sugar |
| 2 | Eggs |
| 2 Tbsp (See Note) | Flour |
| ½ tsp | Baking Powder |
| 2 Tbsp | Lemon Juice |
Instructions
- Make the Crust: Preheat your oven to 350°F.
- In a medium bowl, combine 1 cup of flour and the powdered sugar. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press this mixture firmly and evenly into the bottom of an ungreased 9x9 inch pan.
- Bake the crust for 20 minutes.
- Make the Filling: While the crust is baking, beat the eggs in a medium bowl. Add the sugar and beat well.
- In a small bowl, whisk together the 2 tablespoons of flour and the baking powder. Add this to the egg mixture along with the lemon juice. Mix until well combined.
- Final Bake: Pour the filling over the hot, baked crust.
- Return to the oven and continue to bake for 20-25 minutes, or until the filling is set.
- Let the pan cool completely on a wire rack before cutting into squares. Dust with additional powdered sugar before serving, if desired.
Note
The original recipe card omits the flour measurement for the filling in the ingredient list, but mentions it in the instructions. 2 tablespoons of flour have been added, which is a standard amount to help set the custard. The card also suggests a 9x12 pan, which will create very thin bars; a 9x9 or 8x8 pan is more common for this amount of batter.
