Ah, Creamy Lemon Squares—bright, tangy, and perfectly sweet with a buttery shortbread crust! Here’s a classic, foolproof recipe:
Ingredients
For the crust:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
For the lemon filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 2 tsp lemon zest (from 1–2 lemons)
- ½ cup fresh lemon juice (about 2–3 lemons)
- ½ tsp vanilla extract (optional, for depth)
For dusting (optional):
- Powdered sugar
Instructions
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together butter and sugar until fluffy.
- Mix in flour and salt until combined.
- Press into a greased or parchment-lined 9×13-inch pan.
- Bake 15–20 minutes until lightly golden.
- Prepare the lemon filling:
- In a bowl, whisk together eggs, sugar, and flour until smooth.
- Stir in lemon juice, zest, and vanilla extract.
- Bake the lemon squares:
- Pour filling over the pre-baked crust.
- Bake 20–25 minutes, or until the filling is just set (slightly jiggly in the center is okay).
- Cool and chill:
- Let cool to room temperature, then refrigerate for at least 1–2 hours to firm up.
- Serve:
- Dust with powdered sugar before cutting into squares.
- Serve chilled or at room temperature.
💡 Tips:
- Use fresh lemon juice for the best flavor; bottled juice can be too acidic or bitter.
- For extra creamy texture, add 2–3 tbsp of heavy cream to the filling.
- To get clean edges when cutting, chill first and wipe your knife with a warm, damp cloth between cuts.
I can also give a no-bake creamy lemon bar version that’s even lighter and faster if you want.
Do you want me to provide that version?
