Lemon Squares
Lemon squares pair a crisp, buttery shortbread base with a tart, set lemon topping. This version builds the base from flour, powdered sugar and margarine cut in until crumbly, so it bakes up tender and sandy. The filling goes on while the base is still hot, which helps the two layers bond. Zest and juice both go in, giving a sharp lemon flavor that the final dusting of sugar softens.
Instructions
Stir the first measure of flour and the ¾ cup of powdered sugar together in a medium bowl. Cut in the softened margarine until the mixture looks like fine crumbs.
Press the crumbs firmly and evenly into a greased square pan, either 8 x 8 or 9 x 9 inches. Bake at 350°F (180°C) for about 20 to 30 minutes, until the base is lightly browned.
While the base bakes, beat the eggs in a large bowl until frothy. Stir in the lemon juice and the grated lemon peel.
In a second bowl, stir together the white sugar, the ¼ cup of flour and the baking soda. The original text calls this leavener baking powder in one step, but the ingredient list says baking soda, so use that.
Add the dry mixture to the egg mixture and stir just until everything is moistened. Do not beat it further.
Spread the filling evenly over the hot base and return the pan to the oven. Bake for 20 to 25 minutes, until the filling is set.
Let the pan cool completely before lifting out the slab and cutting it into squares. Dust the tops with powdered sugar just before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
