Classic lemon squares are always a popular dessert at teas, luncheons, and showers. As an added bonus, you can make them ahead and freeze for up to one month.
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1/2 teaspoon baking powder
How to Make It
Preheat oven to 350°. 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.
Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
Bake at 350° for 20 to 25 minutes or until lightly browned.
Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
Bake at 350° for 25 minutes or until filling is set. 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 bars; sprinkle with powdered sugar.
To make ahead, prepare as directed. Cover tightly, and freeze up to 1 month.
We really enjoyed these, especially the shortbread crust. It's taste and texture were great. After freezing and defrosting, however, the shortbread no longer had any crunch. This was a BIG DISAPPOINTMENT because I was using these for a big event I was cooking and baking for as well as hosting.
This is going to be my new go-to recipe for lemon squares - they are great! I read the reviews before making them and made some adjustments, which made them just right for me. I reduced the sugar to one cup, used salted butter, and juiced/zested three large lemons. I think I'll go down a little bit more on the sugar next time, just to give them a little more pucker. Love them!