Description
These Easy Lemon Squares feature a buttery, crumbly crust topped with a tangy and sweet lemon filling, dusted with powdered sugar. Perfectly balanced in flavor, they offer a refreshing citrus treat that’s simple to prepare and bakes quickly, making them an ideal dessert 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 Serving
- 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 ensure easy removal of the lemon squares after baking.
- Mix and Press Dough: In a bowl, combine 1 cup of flour, 1/4 cup granulated sugar, and the softened 1/2 cup unsalted butter. Mix until the mixture becomes crumbly. Press this dough evenly into the prepared baking pan, creating the crust base.
- Bake the Crust: Place the pan in the preheated oven and bake the crust for 15 to 20 minutes or until it turns lightly golden. This pre-baking step ensures a firm and crisp base for the lemon filling.
- Prepare the Lemon Filling: While the crust bakes, whisk together the 2 large eggs and 3/4 cup granulated sugar in a medium bowl until the mixture is smooth and well combined.
- Add Dry Ingredients and Lemon Juice: Stir in 2 tablespoons all-purpose flour and 1/4 teaspoon baking powder into the egg and sugar mixture. Then, mix in the freshly squeezed lemon juice until fully blended, creating the lemon custard filling.
- Combine and Bake: Once the crust is hot from baking, carefully pour the lemon filling over it, spreading evenly. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the filling is set and the edges develop a golden hue.
- Cool Down the Lemon Squares: Remove the pan from the oven and let the lemon squares cool completely in the pan. Cooling helps the filling to firm up and makes slicing easier.
- Serve: Before serving, dust the top generously with powdered sugar. Slice into squares and enjoy your refreshing lemon dessert.
Notes
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version.
- For a more intense lemon flavor, add a teaspoon of lemon zest to the filling mixture.
- Ensure the crust has cooled slightly before pouring the filling to prevent mixing layers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
