I made this childhood favorite a few weeks back and now feels like the perfect time to share the recipe as I am feeling nostalgic. Do you know anyone who can resist a great lemon square? Yeah, I didn’t think so. And I realize I say this often with my recipes, but SERIOUSLY it is so easy. It really is.
- 1 1/2 cups all purpose flour
- 1/2 cup powdered sugar, plus more for dusting
- 3/4 cup butter, diced then slightly softened
- 4 eggs, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 3 teaspoons grated lemon zest
Preheat oven to 350 degrees.
- Coat the bottom of a 9 x 13 inch pan with a bit of butter or cooking spray.
- Whisk flour and the 1/2 cup powdered sugar in a bowl.
- Add butter to the flour and powdered sugar, and using a pastry cutter or two knives, cut until mixture looks like coarse meal.
- Press this mixture into the bottom of the pan. Don’t worry – it’s not supposed to look pretty or perfect.
- Bake for 18-20 minutes, or until golden brown.
- Beat eggs, granulated sugar, lemon juice and lemon zest until thoroughly combined.
- Pour egg/lemon mixture onto baked crust and bake until just set – about 20 more minutes.
- Let cool, cut, and sprinkle with powdered sugar.
For more lemon inspired recipes and ideas, please check out my friend Domonique’s amazing blog, A Bowl Full of Simple. She recently wrote a great lemon inspired post because, you know, she lives in California where gorgeous lemons grow in her backyard. Jealous? I am!
recipe and photo via the aesthete and the dilettante