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| 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~
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| Lemon Squares |
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| Lemon Squares |
Lemon Squares
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 12
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)
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Gail Springsteen says
Do your pictures reflect a full crust recipe or a half-crust recipe?
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.
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!!!!
Michelle Ifill says
How do I prevent moisture on top of squares? It absorbs the sugar making it invisible.
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 🙂