With summer ending and fall just around the corner, I only have a few more weeks to be seasonally appropriate with my favorite desserts. Lemon squares, one of the most refreshing and sweet desserts I know, were definitely on the list of pastries to bake. My mom used to make them a lot when I was younger so naturally I asked her to help–Her pink nails made a cameo in some of the photos above. In addition to being absolutely delectable, the ingredients all together will cost you less than 15 dollars–talk about bang for your buck. So if you’re in a citrusy mood and have an hour and a half of free time, I would definitely recommend this recipe!
Prep Time: 10 mins
Inactive: 30 mins
Total Cook Time: 55 mins
What You’ll Need:
For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
1.) Preheat the oven to 350 degrees F.
2.) For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
3.) Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
4.) For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
5.) Cut into squares and dust with confectioners’ sugar.
6.) Comment and tell me how it tasted!