Lemon Squares

camptopisaw

Love lemons? A tart lemony filling on a buttery shortbread crust make Perky Lemon Squares the ultimate lemony treat!

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Prep Time 5

Cook Time 50

Total Time 55

Course Dessert

Servings 12 squares

Equipment

Food Processor
9 x 13" baking pan
Parchment paper
Flexible spatula

Ingredients

Crust

1 cup butter, room temperature
½ cup sugar
2 cups all purpose flour

Filling

6 large eggs, room temperature
2-¼ cups sugar
⅓ cup all purpose flour
¾ cup lemon juice fresh or bottled

Instructions

Preheat oven to 350° Line a 9 X 13" pan with parchment paper.
In food processor, blend together the crust ingredients til they form a rough ball (about 1 minute). Divide dough into balls and distribute evenly in the pan (see photo above). Press evenly into the bottom of the pan.
Bake for 20-25 minutes until firm and golden.
In the meantime, place filling ingredients in the (unwashed) food processor and blend til smooth.
When crust is done, pour the filling over and return to the oven. Bake for an additional 30-35 minutes until the top is just set.
Cool, then cut into squares. Let cool completely before sifting powdered sugar over each square.

Notes

As an elegant dessert: cut in 12 pieces, place on a white china plate, sift with powdered sugar and accent with a few carefully placed raspberries.
For baby or bridal showers: cut into 48 pieces (cut in 12, then cut each in quarters), place each tiny square in a mini cupcake liner and top with a lemon jelly bean.
To take to a club meeting, cut into 24 pieces (cut in 12, then cut each in half), drizzle with lemon icing and place in cupcake liners.

Recipe Notes

What if I don't have a food processor?

You can use an electric mixer OR just mix everything by hand. For the crust, cut the butter into the flour and sugar with a pastry cutter or 2 knives. Gather into rough ball, then proceed with recipe. For the filling, just whisk everything together in a mixing bowl.

Whatever method you're using, here's a bonus: There's no need to wash the (food processor or electric mixer or mixing) bowl between making the crust and combining the filling ingredients.

How do I keep my lemon squares from cracking?

First off, powdered sugar covers a multitude of cracks! To prevent cracks, though, cool the pan of lemon squares as slowly as possible. Ideas: Set your cooling right by the stove so it retains some residual heat from the oven or even let them cool on top of the stove. You just want to insulate the pan a bit as the squares cool to allow the custardy filling to settle in and not be shocked by too sudden a temperature change.

how to store

Perky Lemon Squares are best served on the day they're made. BUT they freeze really well! Place completely cooled squares on a tray, freeze then transfer to a plastic freezer bag. Use parchment paper to separate layers. Remove squares from the bag before defrosting.

Keyword bars, lemon