ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon Drop Squares

Photo: Jennifer Davick; Styling: Kacy Carroll
Prep time 10 mins
Other Time time 1 hr, 20 mins
Yield Makes about 2 dozen


  • 2 1/2 cups all-purpose flour
  • 1 cup butter, cubed
  • 2/3 cup granulated sugar
  • 1/2 cup uncooked quick-cooking oats
  • 1/3 cup firmly packed brown sugar
  • 2 (10-oz.) jars lemon curd

How to Make It

  1. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

  2. Preheat oven to 350°. Beat flour, butter, granulated sugar, oats, and brown sugar with an electric mixer until crumbly and mixture resembles wet sand. Reserve 1 1/4 cups mixture. Press remaining mixture onto bottom of prepared pan.

  3. Bake at 350º for 20 to 22 minutes until light golden brown.

  4. Meanwhile, microwave both jars of lemon curd at the same time at HIGH 1 minute or until pourable. Spread lemon curd over hot baked crust, and sprinkle with reserved crumb mixture.

  5. Bake at 350º for 30 minutes or until bubbly and brown. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into squares.