Have you ever tried to grow a lemon tree? If you are in the right climate, it can be such a rewarding endeavor. My parents have a lemon tree, and it has been so fun to watch it grow and enjoy the fruit year after year. Lemons are so versatile in the kitchen, but for some reason I don’t find myself baking with them often. These lemon squares were the perfect reason to branch out a bit, and I know you are going to love them too. With a crunchy shortbread crust, a tangy yet sweet lemon filling, and a smooth lemon glaze on top, these lemon squares are so fresh and delicious.
Lemon squares are made in three easy stages – crust, filling, and glaze.
First, for the crust, use a pastry blender or two butter knives to combine the softened butter, flour, and powdered sugar. The mixture will be crumbly, which is what you are looking for. As the butter is cut into the flour and sugar, you should end up with little pea-sized pieces or smaller. Pour the mixture into a prepared (either greased or lined with parchment) 9×13 pan and gently press down into a level crust. Bake at 350 degrees for 15 minutes.
While the crust is baking, you can work on the filling. In a medium bowl, whisk together the sugar, flour, and baking powder. Add the eggs one at a time and mix until combined. Lastly, mix in the lemon zest and lemon juice.
Quick sidebar – two kitchen tools that have come in very handy in our house are a juicer and a zester. We also love to make fresh lemonade, and this easy juicer has made that process more efficient with greater yield. It’s so easy the kids can use it! The second tool we love is a zester like this one. It’s sharp, but so much safer than the dull old one I used to muddle through using. I hope these are helpful in your home too.
Once the filling is mixed and the crust has baked, pour the filling on top of the crust and place the lemon squares back in the over for an additional 25 minutes. The last thing to prep is the glaze. In a small bowl, stir together the powdered sugar, melted butter, and lemon juice. Once the lemon squares have partially cooled, pour the glaze on top. Tilt the pan from side to side so that the glaze covers the entire batch. Let cool completely and then slice and enjoy!
I hope these tasty and tangy lemon squares are a hit for your family!
Anna
Lemon Squares
With a crunchy shortbread crust, a tangy yet sweet lemon filling, and a smooth lemon glaze on top, these lemon squares are hard to resist.
Source: Anna Reid
Course: Desserts
Cuisine: American
Prep Time: 20 min
Cook Time: 35 min
Total Time: 55 min
Yield: 1 pan
Serves:
Ingredients
- Crust Ingredients
- 3⁄4 cup unsalted butter softened
- 2 cups flour
- 2⁄3 cup powdered sugar
- Filling Ingredients
- 2 cups sugar
- 2 tablespoons flour
- 2 teaspoons baking powder
- 4 eggs
- zest 1 lemon
- 6 tablespoons lemon juice
- Glaze Ingredients
- 3⁄4 cup powdered sugar
- 1 tablespoon unsalted butter melted
- 2 tablespoons lemon juice
Directions
- Either lightly grease or line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
- For the crust, use a pastry blender to combine the softened butter, flour, and powdered sugar. The mixture will be crumbly. Pour into the prepared pan and gently pat and press into a level crust. Bake at 350 degrees for 15 minutes.
- While the crust is baking, mix together the filling. In a medium bowl, whisk together the sugar, flour, and baking powder. Mix in the eggs one at a time. Mix in the lemon zest and lemon juice.
- Once the crust has finished baking, pour the filling on top and bake for an additional 25 minutes.
- For the glaze, stir together the powdered sugar, melted butter, and lemon juice. Once the lemon squares have partially cooled, pour the glaze on top. Tilt the pan from side to side so that the glaze covers the entire batch.
- Let cool completely then slice and enjoy!
Amount Per Serving (18)
- Calories: 225
- Protein: 2 g
- Sugar: 30 g
- Carbohydrate: 33 g
- Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 63 mg
- Sodium: 82 mg
- Fiber: 0.1 g
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