Lemon Squares

Lemon Squares

The recipe for these sweet, tart squares, adapted from the “Wellesley Cookie Exchange Cookbook” by Susan Mahnke Peery, was published in The Times in December 1990, part of a Christmas cookie roundup. But they can be made for just about any occasion, whether you’re in the holiday spirit or just craving something with a little pucker. The buttery shortbread mellows a lemon topping, as does the dusting of confectioners' sugar. Make it to cap off a weeknight dinner, or for a weekend afternoon snack, paired with a cup of tea.

Ingredients

  • 2 cups/256 grams flour

    plus 1/4 cup/32 grams

  • 1/2 cup confectioners' sugar/61 grams

    plus 2 teaspoons

  • 1 teaspoon kosher salt
  • 1 cup/227 grams unsalted butter

    melted, 2 sticks

  • 4 eggs
  • 2 cups/400 grams granulated sugar
  • 1/3 cup/80 milliliters lemon juice

    from about 1 to 2 lemons

  • 1/2 teaspoon baking powder

Directions

  1. 1

    Heat oven to 350 degrees. In a medium bowl, whisk together two cups flour, 1/2 cup confectioners' sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.

  2. 2

    Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. Cut into equal bars.

Lemon Squares

Lemon Squares

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About this Recipe

Looking to capture that irresistible sweet-tart flavor everyone loves? These classic Lemon Squares, a timeless favorite, offer a bright burst of citrus nestled atop a perfectly buttery shortbread, ideal for any occasion.This particular recipe for Lemon Squares has a storied history, adapted from the esteemed “Wellesley Cookie Exchange Cookbook” and earning its place in The Times back in 1990. Its enduring popularity stems from a meticulous balance: a rich, tender shortbread crust provides the ideal counterpoint, expertly mellowing the zesty, vibrant lemon topping. The careful interplay ensures each bite delivers a sophisticated pucker, beautifully finished with a delicate dusting of confectioners' sugar for an extra touch of sweetness and visual appeal.Prepare your palate for a delightful contrast of textures and tastes. You'll first encounter the satisfying crumble of the buttery shortbread, which offers a foundational richness. This yields to a lusciously smooth lemon layer that bursts with a bright, tangy flavor, creating that signature "pucker" that makes lemon squares so utterly addictive. The confectioners' sugar on top not only adds an elegant finish but also provides a gentle sweetness that perfectly rounds out the intense lemon. These squares are refreshingly light yet deeply satisfying, making them a superb choice to cap off a weeknight dinner or to elevate a casual weekend afternoon snack, perhaps alongside a comforting cup of tea.This recipe excels in its traditional presentation, offering a perfectly calibrated sweet and tart experience. While no drastic alterations are needed for these celebrated squares, you have a subtle control over the lemon's intensity. Depending on your preference for a bolder "pucker" or a milder tang, you can adjust the amount of fresh lemon juice used, as the recipe calls for juice from approximately 1 to 2 lemons. This allows you to fine-tune the brightness to your liking, ensuring the lemon layer hits just the right note for your palate.These versatile Lemon Squares are truly a year-round delight, equally at home as part of a festive holiday spread or as a simple, elegant treat to brighten an ordinary day. Present them on a platter for guests, or simply enjoy a square with your morning coffee or afternoon tea for a moment of pure bliss.

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