Creamy lemon squares, with their tangy lemon flavor and silky texture, offer a refreshing dessert option that’s perfect for any occasion. These bars combine the tartness of lemon with a creamy, smooth filling nestled in a buttery crust. They’re not only easy to make but also a crowd-pleaser, making them a staple recipe for both everyday treats and special events.
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- Prep the Crust: Combine ingredients and press into the pan.
- Mix the Filling: Whisk together the lemon juice, zest, eggs, and other filling ingredients.
- Baking: 25-30 minutes
- Crust: Bake until set.
- Filling: Pour over the crust and bake until the filling is just set and the edges are slightly golden.
- Cooling: 1-2 hours
- Let the lemon squares cool completely before cutting.
- Chilling (optional but recommended): 1-2 hours
- For best results, chill in the fridge to firm up before serving.
Total Duration: Approximately 3 to 5 hours, including cooling and chilling time. If you’re making them ahead, they can be stored in the fridge for several days.
Ingredients:
For the crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
For the filling:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 2 teaspoons lemon zest (from 1 lemon)
- 1 cup sour cream
For garnish (optional):
- Powdered sugar, for dusting
- Lemon zest or mint leaves, for decoration
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
- In a medium bowl, combine 1 cup flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Bake in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
- Prepare the Filling:
- In a large bowl, whisk together 1 cup granulated sugar, 1/4 cup flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the lemon juice, lemon zest, and sour cream until the mixture is smooth and well combined.
- Pour the filling over the slightly cooled crust, spreading it evenly.
- Bake the Bars:
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are slightly golden. The center should be just set but still jiggle slightly.
- Allow the lemon squares to cool in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set.
- Serve:
- Once chilled, dust the top of the lemon squares with powdered sugar if desired.
- Cut into squares and garnish with lemon zest or mint leaves for an extra touch of elegance.
Notes:
- Crust Texture: For a more crumbly crust, ensure the butter is well-cubed and cold. Using a pastry cutter or food processor helps achieve the desired texture.
- Lemon Juice: Fresh lemon juice is crucial for the best flavor. Bottled lemon juice lacks the brightness and freshness of freshly squeezed juice.
- Sour Cream Substitute: If you don’t have sour cream, Greek yogurt can be used as an alternative, although it might slightly alter the flavor and texture.
- Chilling Time: Allowing the lemon squares to chill thoroughly helps in achieving cleaner cuts and a firmer texture.
- Serving Suggestions: These squares are excellent on their own, but they can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Creamy lemon squares are a delightful way to enjoy the zesty, refreshing taste of lemons in a rich, creamy form. With a buttery crust and a smooth filling, they’re a versatile dessert that’s sure to impress.
