Old Fashioned Lemon Squares Recipe

No ratings yet

Old Fashioned Lemon Squares Recipe

These old fashioned lemon squares are the perfect balance of sweet and tangy with a buttery shortbread crust that melts in your mouth. They're rustic, nostalgic, and guaranteed to be a hit at any gathering.

Prep Time30

Cook Time55

chill time2

Total Time3 25

Course: Dessert

Cuisine: American

Difficulty Level: Easy

Servings:

Calories: 200kcal

Author: Louise

Equipment

9x13 baking pan
Parchment Paper

Ingredients

Shortbread Crust Ingredients

1 cup butter very soft (salted or unsalted)
½ cup confectioners' sugar (icing sugar)
2 cups all-purpose flour
½ teaspoon fine grain sea salt or kosher salt

Lemon Topping Layer

4 Large eggs room temperature
4 Tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine grind sea salt or kosher salt
zest from one lemon
½ cup fresh or bottled lemon juice (about 3-4 lemons)
2 cups granulated sugar
2-3 Tablespoons confectioners' sugar for dusting on top

US Customary - Metric

Instructions

Shortbread Cookie Layer

Preheat oven to 350°F.
Line a 9x13 inch baking pan with parchment paper. I use the butter wrappers to put some butter on the baking pan so the parchment lines the pan without wrinkles and sticks to the pan.
In a stand mixer with paddle attachment, cream the softened butter until smooth. This should only take about 5 seconds or so.
Add salt and confectioners' sugar; mix on low for about 10 seconds.
Gradually add flour in three batches, mixing on low speed between additions.
Mix until dough resembles sugar cookie dough (not crumbly).
Press dough evenly into bottom of prepared pan, creating a smooth layer.
1 cup butter, ½ cup confectioners' sugar, 2 cups all-purpose flour, ½ teaspoon fine grain sea salt or kosher salt
Bake shortbread crust at 350°F for 20 minutes.
Remove from oven and let cool for at least 5 minutes before adding lemon topping.

Making the Lemon Topping

In a mixing bowl, combine eggs, salt, baking powder, and flour.
Add lemon zest and lemon juice.
Using an electric hand mixer, mix on low speed until just incorporated.
Add granulated sugar and mix until combined.
Pour lemon mixture over the baked and cooled shortbread layer.
4 Large eggs, 4 Tablespoons all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon fine grind sea salt or kosher salt, zest from one lemon, ½ cup fresh or bottled lemon juice, 2 cups granulated sugar

Baking Lemon Squares

Reduce oven temperature to 325°F and bake at 325°F for 25-30 minutes.
The tops of the lemon bars should just be starting to brown in spots when they are done.
Place tray on cooling wrack and Immediately dust with sifted confectioners sugar while still warm.
2-3 Tablespoons confectioners' sugar for dusting on top

Chilling and Cutting Lemon Bars

Cool at room temperature for 30 minutes.
Refrigerate uncovered until completely chilled (about 2 hours).
Use parchment paper to lift bars from pan.
Cut into squares with a sharp knife while cold.
Store uncut portions in refrigerator in an airtight container.
or best flavor, bring to room temperature before serving.

Video

https://youtu.be/dMWt4xXClWc

Old Fashioned Lemon Bars ~ Aunt Kathy's Recipe (https://youtu.be/dMWt4xXClWc)

Notes

STORAGE INSTRUCTIONS FOR LEMON SQUARES

Refrigerator: For best results, only cut what you plan to serve, and leave the rest in a whole batch. Store leftover lemon bars in the refrigerator in an airtight container or covered container for up to 5 days. They'll taste even better the next day!
Freezer: These lemon squares freeze beautifully! Place on parchment paper on a tray and freeze until solid. Then transfer to a freezer bag or airtight container. Freeze for up to 3 months. You can freeze them either as individual squares or as a whole uncut block.
Serving: While these lemon squares can be served cold, they're best when allowed to come to room temperature for about 30-60 minutes before serving.

Nutrition