I feel like lemon squares get a bad rep for being up there with dentures as something reserved strictly for the elderly.
To that I say: anyone who is labouring under that delusion has clearly never had a good lemon square.
I’m here to change that, because I unearthed the recipe my family has been using for years and decided that it was time to share. I do what I can for the people. Kind of like Oprah, if you think about it.
These here are some seriously decadent lemon squares. Good for people who love sweets but aren’t big fans of chocolate (though to be completely honest, I don’t trust anyone who isn’t a big fan of chocolate), and also good for people who don’t love sweets because they aren’t sickeningly, feel-the-sugar-on-your-teeth sweet (and while we’re confessing things here, I equally don’t trust people who don’t like sweets, but that’s neither here nor there). The crumbly, melt-in-your mouth shortbread cuts the tartness of the lemon custard wonderfully. Call me Goldilocks because these babies are juuuuust right.
The trick to these is to make sure they’re COMPLETELY AND TOTALLY 110% COOLED before cutting into them and dusting them with a heavy snowfall of powdered sugar. Trust me, I know that the wait is going to be harder than getting through an episode of The Bachelor without bemoaning the downfall of our society, but it’s worth it. See?
Make these for father’s day, make these to procrastinate your finals/any adult things requiring procrastination, make these in anticipation of that 1am craving for something Gwyneth Paltrow would not approve of. Just make them (and be sure to Instagram them… turns out these lemon squares are quite the photogenic little devils). LEMON SQUARES
recipe from an old Southern Living magazine
You Will Need
- FOR THE SHORTBREAD:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold butter, cubed
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 tsp. lemon zest
- 1/2 cup lemon juice
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup all-purpose flour
- Extra powdered sugar for garnish
- Preheat oven to 350F and line the bottom of a 13×9″ casserole dish with aluminium foil, making sure that there’s a bit extra going over the sides.
- To make the shortbread bottom, stick all the ingredients in a food processor and pulse until the mixture comes together. Press the shortbread evenly on the bottom of the dish and bake for about 20 minutes or until it turns a very light golden brown.
- In a large bowl, whisk together the eggs, sugar, zest, and lemon juice until thick and frothy.
- Sift together the dry ingredients, then beat into the egg mixture. Pour filling on top of the shortbread and bake for 30-35 minutes, or until the top is set and slightly golden.
- Cool in pan on a wire rack for 30 minutes. Gently remove the bars from the pan by using the sides of the foil and place on the wire rack to cool for an additional 30 minutes. After that’s done, remove from foil and cool completely before cutting. Garnish with a dusting of powdered sugar.