Lemon Squares
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Everyday Food, April 2004
- Prep Time 20 minutes
- Total Time 2 hours 15 minutes
- Yield Makes 16
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Ingredients
For the Crust
- Non-stick cooking spray
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
For the Lemon Filling
- 4 large eggs
- 1 cup granulated sugar
- 2/3 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Directions
- Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
- Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
- Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
- Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
- Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.
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Delicious!!
The lemon flavor is perfect - tart and not too sweet. The crust is also excellent. I will make these again and again!
Never made lemon squares before, but these were great! They were easy to make and were very good! I will be making these again.
These were unfortunately the worst lemon squares I have ever made. I left them in the oven for five more minutes and they really never set ... they were gooey, too tart, and just kind of gross.
Used this recipe for my first time baking lemon bars for a family get-together and got several complements on them! These bars taste so much better and fresher than store-bought ones, and are easy to make. I will definitely be using this recipe again!
This is a favorite, and a great desert in a pinch pretty much any meal. We sold them in the bakery by the tray full. My favorite treat as a child and still carrying 40 pounds from eating them.
02-06-09 at 9:30 p.m.
I have made these for woman at the office. They could"nt get enough of them . they raved about the lemon bars...
I tripled the recipe and baked it in a 1/2 sheet pan for my friends at my Home Depot. They loved it!
gardenlady
I tripled the recipe and baked it in a 1/2 sheet pan for my friends at my Home Depot. They loved it!
gardenlady
Fantastico! I tried this twice, and it's both perfect... My family and friends love it! Thanks a lot!!!
We LOVE this recipe. Second time I made it for a dinner party I thought I ruined it because after chilling the crust I forgot to bake first and then add fillilng. I chilled and filled and stuck in the oven then realized my mistake. Unsure what to do but decided to go with the flow. Left in the oven for about 35 minutes at 350. Looked okay when I pulled out of oven. Served a few hours later to guests and no one, including me, would have guessed the boo-boo I had made. Still really yummy.
Is this the same recipe from the new Cookie Book? I gave my sister a copy of the book a few weeks ago and she made the lemon bar recipe. It was out of this world delicious!!!!
Is this the same recipe from the new Cookie Book? I gave my sister a copy of the book a few weeks ago and she made the lemon bar recipe. It was out of this world delicious!!!!
I first made these squares about a year ago, and they were a hit with my family. Since then they've been made for potlucks at work and whenever we were in the mood for a lemony treat.
My wife loves them, and I enjoy making them for her.
Here is my Mom's lemon squares, not had any problems....start with the base -
1 cup flour,1/2 cup butter,1/4 cup granulated sugar,mix together and press firmly into greased 9 X 9 pan - Bake 15 min. at 350 degrees.
2 eggs, 2 tblsp.lemon juice,1cup granulated sugar, 2 tblsp.flour, 1/2 tsp.baking powder. Beat eggs with fork, mix in remaining ingredients
I just made this recipe and they turned out beautifully! I added a little lemon zest to the juice because I like lemon desserts with a lot of zing, but otherwise I followed the recipe verbatim. Sorry some had trouble, but I would recommend it.
kristina, i made lemon bars with a very similar recipe today and got the same weird inverted crust over filling. this was, however, due to my intentional undermixing the filling. the first two times i made it i really whipped up the eggs until they doubled in volumn. the result was too fluffy and flakey and got messy when i tried to cut it. today i just gently stirred the eggs with rest of ingredients without whipping them, to try and get a creamier topping. so that's what went wrong here...
I did not like this recipe... after baking and following directions exactly, the crust melted away and seemed to end up on top. The middle was too gooey, and way to tart. I tried it a second time just in case i did something wrong... and same thing. I would not recommend this recipe!