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Lemon Squares

by Judith Hannemann

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Lemon Squares
Lemon Squares

Here’s the ingredients you will need~

 

Here’s your equipment~

 

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

 

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Lemon Squares

Easy and delicious lemony goodness
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: desserts
Cuisine: American
Keyword: bar cookies, lemon bars, lemon squares
Servings: 12
Calories: 360kcal
Author: Judith Hannemann

Ingredients

CRUST

  • 2 cups flour
  • 1/2 cup confectioner's sugar
  • 1 cup butter
  • pinch salt

FILLING

  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup flour
  • 1 1/2 cups sugar
  • zest of one lemon
  • 4 eggs

Instructions

  • See step-by-step photos
  • *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 1/2 the crust recipe (full filling recipe)

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 157mg | Potassium: 58mg | Fiber: 1g | Sugar: 30g | Vitamin A: 552IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
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Comments

  2. Judith Hanneman says

    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. Judith Hanneman says

    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. Judith Hanneman says

    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 🙂