Creamy lemon squares are a delightful treat that combines the tangy zest of lemon with a rich, smooth custard filling, all set atop a buttery crust. This dessert is perfect for those who love a balance of sweet and tart flavors. Here’s a step-by-step guide to making these delectable lemon squares.
- Preparation Time: About 15-20 minutes to prepare the crust and lemon filling.
- Baking Time: Approximately 25-30 minutes for the lemon squares to bake in the oven.
- Cooling Time: At least 1-2 hours to cool completely before cutting into squares, but it’s best to let them cool and set in the refrigerator for a few hours for the best texture.
- Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
For the filling:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup freshly squeezed lemon juice (about 4-6 lemons)
- 2 tablespoons lemon zest
- 1/2 cup heavy cream
For garnish (optional):
- Powdered sugar, for dusting
- Lemon zest, for decoration
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal.
- Prepare the Crust: In a medium bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter to the mixture. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.
- Bake the Crust: Place the pan in the preheated oven and bake for 15-20 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.
- Prepare the Filling: In a large bowl, whisk together the granulated sugar, flour, and salt. Add the eggs, one at a time, whisking well after each addition. Stir in the lemon juice and lemon zest until fully combined. Finally, fold in the heavy cream until the mixture is smooth and homogeneous.
- Bake the Lemon Squares: Pour the lemon filling over the slightly cooled crust, spreading it evenly with a spatula. Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and the edges are lightly golden. The center should have a slight jiggle but not be liquid.
- Cool and Serve: Allow the lemon squares to cool completely in the pan on a wire rack. Once cooled, lift them out of the pan using the parchment overhang and transfer to a cutting board. Cut into squares and dust with powdered sugar, if desired. Garnish with additional lemon zest for a fresh touch.
- Enjoy: These creamy lemon squares are best enjoyed chilled. They can be stored in an airtight container in the refrigerator for up to a week, making them a perfect make-ahead dessert.
- Tips for Perfect Lemon Squares:
- Lemon Juice: Freshly squeezed lemon juice is essential for the best flavor. Bottled lemon juice can be used in a pinch but won’t have the same bright, fresh taste.
- Whipped Cream: Folding in the whipped cream gives the lemon squares a creamy, smooth texture. Be gentle when folding to maintain the airiness.
- Cooling Time: Don’t rush the cooling process. Let the lemon squares cool completely before refrigerating to ensure a clean cut and optimal texture.
These creamy lemon squares are a delightful blend of tart and sweet, with a rich, creamy filling that contrasts beautifully with the crisp crust. They make an excellent treat for any occasion, from casual gatherings to special celebrations. Enjoy!
