Lemon Squares are delightfully tart and so enjoyably spring-y. This recipe adds lemon zest for a bit of bite in the filling, and uses a shortbread crust to not compete with the lemon flavor, making them LEMONY Lemon Squares. A hit as a dessert, served them plated with Raspberry Coulis and Raspberries on top for an easy but attractive and tasty presentation. Cut them into smaller squares placed in mini-cupcake wrappers for serving at a dessert table at a party or buffet.
Lemon Square Ingredients
- 2 sticks (1 cup) butter, softened
- 1/2 cup sugar
- 2 cups flour
- 1/4 tsp salt
- 4 large eggs
- 1 1/2 cups sugar
- 1/4 cup flour
- 2/3 cups lemon juice (fresh squeezed packs the best tangy tart punch)
- lemon zest, to taste
Fresh Meyer Lemons add a particularly tart note. If this extra tanginess is not desired, increase the sugar to 1 3/4 cups.
- Lemon Powdered Sugar
- Raspberries (optional, but pretty and flavor enhancing)
- Raspberry Coulis drizzled on the plate or served on the side looks and tastes amazing with lemon
Lemon Square Instructions
Preheat oven to 350F.
Line a 9×9 baking dish with parchment paper.
In a food processor, process butter, sugar, flour, and salt until crumbs are formed.
Evenly spread dough onto the baking dish.
Bake crust for 15 -18 minutes, until the edges are golden.
Let it cool for 15 minutes.
While the crust is baking, prepare the filling.
In a bowl, whisk eggs and sugar. Add flour, whisk again, make sure there are no lumps. Add lemon juice and whisk to incorporate.
Pour mixture over the crust.
Bake for 30 minutes, until the top is set.
Let it cool in the pan for 1 hour
Cover with foil and refrigerate for 2 hours.
Remove from pan together with the foil.
Slice into squares.
Dust with powdered sugar, add raspberries if desired, and serve.
Makes 9 full size serving squares or 21-24 mini-squares