The best lemon squares I have ever tasted! Growing up, my step-dad always loved lemon-flavored desserts. You would think this lemon would get old after some time, but these taste better than any lemon dessert I have ever tasted. These were a big hit and I will definitely be making these again really soon! Messed these up on stream and they still turned out really good.
Lemon Squares
Servings: 16 Squares
Equipment
- 1 9×13 Glass Baking Dish
Ingredients
Crust
- 2 cups All purpose Flour
- 10 tbsp butter (room temp)
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
Lemon Filling
- 6 eggs
- 2 tbsp lemon zest
- 3/4 – 1 cup fresh lemon juice (4-5 lemons)
- 1 cup flour
- 3 cups granulated sugar
- powdered sugar
Instructions
- Preheat the oven to 350°F. Line the glass baking dish with parchment paper.
- In a medium bowl, cream together the softned butter and 1/2 cup of sugar. Mix in the 1 1/2 tsp vanilla extract, 2 cups of flour and 1/4 tsp salt. Keep mixing until the mixture is crumbly.
- Spread the dough evenly into the bottom of your prepared pan. Press the dough with your fingertips to flatten and even out.
- Bake crust 15-20 minutes or until lightly golden brown at the edges. Set on wire rack and let cool slightly while you mix the filling.
- ***While your crust is baking you will want to zest and squeeze the lemons. ***
- In a large mixing bowl, whisk together eggs and sugar. Add lemon juice and lemon zest and whisk until combined. Add 1 cup of flour and whisk until smooth and very well blended.
- Pour the filling over the crut and bake in the center of the oven at 350°F for 30-35 minutes or until the filling is set. Just until the filling is no longer wobbly in the center.
- Cool in th pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.
- When you're ready to serve, pull the parchment paper up slightly to loosen from the pan then transfer to a cutting board and cut into 12 – 16 squares, then dust the tops with powdered sugar.
