Lemon Squares
This recipe is great and pretty easy to make
too. It uses fresh lemon juice for wonderful flavor. Makes 24
squares. More if you want them smaller.
Ingredients
Crust
- 2 cups flour
- 1/2 cup confectioners (powdered) sugar
- 1 cup (2 quarter pound sticks) softened butter
Filling
- 4 eggs
- 2 cups granulated sugar
- 1 tablespoon grated lemon peel
- 6 tablespoons fresh squeezed lemon juice
- 1/4 cup flour
- 1 teaspoon baking powder
Steps
Crust
- Preheat oven to 350 degrees Fahrenheit
- Lightly grease 9" x 13" cake pan with cooking spray
- In a large mixing bowl, combine 3-1/2 cups flour and 1 cup confectioners sugar
- Add 1-3/4 cups butter to flour and sugar. Cut butter into mixture until mixture has the consistency
of small peas
- Work the dough with your hands and press the dough in the bottom of the
greased pan, working it 3/4" to 1" up the sides of the pan as well. This
requires a lot of finger and knuckle pressing but is easily done.
Dough will be thin. Just make sure the thickness is fairly even
- Bake for about 15 minutes or until dough is firm to the touch (just short
of browning). Remove from oven and set aside when done
Filling
- While dough is baking, crack 4 eggs into mixing bowl and beat on
medium-high speed until slightly frothy
(about 2 to 3 minutes)
- Stir in 2 cups granulated sugar, lemon peel, lemon juice, 1/4 cup flour
and baking powder. Stir or mix slowly until well incorporated,
scraping sides of bowl with rubber spatula
- Pour filling into hot crust and bake for about 25 minutes or until set (top
may be very light brown)
- Cool in pan for a few hours and cut into squares
- Dust with confectioners sugar if desired and serve
- I store my lemon squares in the refrigerator as we prefer them cold
Click here for a scaled up (1-3/4x) version of this recipe for
a 13" x 17" jelly roll pan
Recipe by Jim Beletti - April, 2000
Copyright (C) 1998-2000 J. D. Beletti, All rights reserved
Last revised: May 02, 2005 04:03 PM