With a buttery crust and custard-like filling, these lemon squares taste as good as they look. A dusting of powdered sugar completes the bar cookie recipe.
1 cup (1/2 lb.) butter, at room temperature
1/2 cup plus 2 tablespoons powdered sugar
2 1/3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 1/2 teaspoons grated lemon peel
6 tablespoons lemon juice
4 large eggs
How to Make It
In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.
Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.
Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust.
Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.
Let cool completely in pan, then cut into 24 bars.
Note: Nutritional analysis is per bar. The lemon squares can be chilled airtight for up to 2 days.
I agree with other reviewers, you definitely need to watch your cook time, as well as add extra lemon zest. Otherwise, I found this recipe quite easy to make. The thick crust supports the weight of the custard-like topping nicely. Everyone seemed to enjoy them, they went very quickly! I will be making these again most assuredly!
Made these luscious lemony bars several times. Get many requests to make again and again. Suggest doubling or tripling the lemon zest if you really like lemon. Watch your oven door window so as not to over bake. I wait until the crust on the edges just "barely" brown. Tastes best chilled in my opinion.
These taste amazing. The only reason why I am giving them a 4 instead of a 5 is b/c 1- they aren't very forgiving. I could my for 35 minutes just like it said, and the edges were burnt so bad they aren't edible. I just cut off the edges of the whole pan an served the inside portion and they taster great and were a great texture, but they're super easy to overcook. And like other reviewers said, the crust is a tad on the bland side, it could easily take on double the amount of powdered sugar. Also with the crust, if I made this again, I would 1 and 1/2 half the crust recipe so it's a thicker crust and I would do the same with the custard, either that or put it in a smaller pan than 9x13 like it says, they're just super thin.
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