The Midnight Baker

Easy to make main meal and dessert recipes many can be made in 30 minutes.

Widgets In Tabs

  • Social

  • Search

  • Archives

Lemon Squares

by

Lemon Squares
Lemon Squares

Here’s the ingredients you will need~

 

Here’s your equipment~

 

MY LATEST VIDEOS

Mix the flour & sugar in a mixing bowl.  Cut in butter until mixture looks like this~

 

Lightly spray a 13 x 9* inch baking pan.  Add crust mixture and spread evenly over pan.  Press down firmly.  Bake in preheated 350 degree oven 15-20 minutes or until edges are light golden brown.  While crust is baking, make filling.

 

Beat eggs until thick & foamy.  Should look like this~

 

Add other filling ingredients and beat well~

 

 Pour filling over hot crust.  Return to oven and bake for 20 minutes or until filling is set~
 Here are the squares when baking is complete~

Cool completely.  Cut into squares with wet knife to prevent tearing.  Dust with powdered sugar before serving~

 

Lemon Squares | bakeatmidnite.com | #lemonsquares #desserts #barcookies #lemoncookies
Lemon Squares

 

Lemon Squares
Lemon Squares

 

Lemon Squares
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Crust:
  • 2 cups flour
  • ½ cup confectioner's sugar
  • 1 cup butter
  • pinch salt
  • Filling:
  • ½ cup freshly squeezed lemon juice
  • ¼ cup flour
  • 1½ cups sugar
  • zest of one lemon
  • 4 eggs
Instructions
  1. See step-by-step photos
  2. *To make a thicker bar, cut crust ingredients ONLY in half. Make filling as specified. Bake in a 9 x 9 inch pan. The "newer" pics (the ones with the mint garnish) are made in the smaller pan and ½ the crust recipe (full filling recipe)
Yum

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2018. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Since my site is not geared towards health nor fitness, no nutritional information is provided. Please try My Fitness Pal to determine nutritional values.

Comments

  2. Hi Gail…the first time I made it–which is where those step by step pics come in–I did make it in the 13 x 9, but the NEW pics I do now in either a 9 x 9 or an 8 x 8. Actually, those new pics were in an 8 x 8 LOL. I discovered I like a thicker filling. The first ones were a little "cheap" on the lemon is why.

  3. I saw your second comment when you realized, but didn't publish it–because your first one brought up a great point and others could be thinking the same thing too!!!!

  5. Michelle, that's a big issue with these bars. However, I discoverd that adding a sprinkling of coconut to the filling (after you pour it in the crust but before it's baked) seems to prevent this. I found this out by accident BTW because I wanted a toasted coconut top on these, but for that I should have put it on after the filling set some, *but* it wasn't a total loss because it formed a sort of "crust" on the top and they stayed perfectly dry. And it's be extremely hot and humid here since I made these and they've held up fine. Just hope you're a coconut lover 🙂