Lemon Squares
an easy treat to make filled with summer citrus flavor.
Ingredients
Crust
- 1 cup flour
- ¼ cup icing sugar
- 1 pinch salt
- ½ cup butter
Filling
- 1¼ cup sugar
- 3 tbsp flour
- 1 tbsp lemon zest
- ½ cup lemon juice
- 3 eggs
Instructions
- preheat oven to 350°f
- prepare a 9x9 baking pan with parchment paper with enough overhang for easy removal when they are done.
- in a medium-sized bowl all flour, sugar, and salt. whisk together then drop cold butter in that has been cut into small 1-inch cubes.
- blend in a stand mixer with the paddle attachment or using a hand mixer until the dough has all come together and is crumbly but comes together in a ball if you squeeze in your hand, like a snowball.
- pour into a baking pan and press with the back of a spoon or measuring cup till it is evenly distributed and flattened to the bottom of the pan.
- bake in the oven for about 15 minutes.
- remove from the oven and set aside to cool, while you make the filling. lower temperature of oven to 325°f
- in a medium bowl add sugar, flour, and eggs. zest enough lemons to make 1 tbsp (about 2 lemons) and juice the lemons.
- mix all ingredients together until they are all combined
- pour on top of cooled crust layer. and place back in oven and cook for an additional 20-25 minutes. until the center of the dish no longer has a giggle and everything has set.
- remove from the oven and sprinkle with a light dusting of icing sugar.
- allow squares to cool to room temperature before covering them in cling wrap placing them in the fridge for a minimum of 2 hours or overnight.
- using the overhang of parchment paper pull the squares out and cut them into the desired size. I like rectangles so I did 3 cuts 1 way and 2 on the other. leaving 9 bars.
Notes
mine came out with the edges a bit brown. when it was time to cut them I cut the edges off and then cut the rest into bars. I like to call those bakers freebies. cause they tasted as good as the rest and they were all mine.