Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup granulated white sugar
- 1 cup salted butter (or unsalted plus ½ teaspoon coarse salt)
- 4 large eggs
- 1 ½ cups granulated white sugar
- ¼ cup lemon juice (freshly squeezed from 2 or 3 lemons)
- 1 ½ tablespoons lemon zest (zest of 2 lemons)
- 3 tablespoons all-purpose flour
Instructions
- Preheat your oven to 350°F. Line a 9×13-inch glass baking pan with parchment paper.
- In a large mixing bowl, add the soft butter and sugar. Mix until combined, then add in the flour and mix to create a thick dough.
- Press the dough firmly into the prepared pan for an even layer. Bake for 15-20 minutes until lightly browned and firm.
- While the crust bakes, whisk eggs in a separate bowl until smooth. Add sugar, lemon juice, and zest, mixing until combined. Sift in 3 tablespoons of flour.
- Once the crust is out of the oven, prick holes across the top of the warm crust with a fork.
- Pour the lemon filling into the warm crust. Bake for 20-25 minutes until set.
- Let cool at room temperature for 2 hours, then chill in the fridge for 2 hours.
- Once cool, lift the dessert out using parchment paper, dust with powdered sugar, and cut into squares.
Notes
Store leftover squares covered in the refrigerator for up to 1 week. They can be frozen, but are best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: lemon squares, dessert, easy recipe, summer treat, sweet