Spring is here which means brighter deserts (at least it does for me)! I’m not the biggest fan of citrus flavors but I love a good lemon square. Here’s my favorite, easy to make/follow lemon squares recipe:
Ingredients (makes 16 small lemon squares)
For the crust:
- 1 cup all-purpose flour
- ½ cup room temperature unsalted butter
- ¼ cup powdered sugar
- ¼ tsp salt
- ¼ tsp vanilla
For the lemon layer:
- 2 large whole eggs
- 1 large egg yolk
- 1 cup white granulated sugar
- 2 tbsp all-purpose flour
- ¼ cup lemon juice
- 1 tbsp lemon zest
Start with the shortbread crust. In a bowl add room temperature butter, all-purpose flour, powdered sugar, salt, and vanilla extract. Take a wooden spoon and mash all the ingredients together. Keep combining them until you can’t see any more of the flour; it’s going to look like cookie dough. Tip: Use the sides of the bowl to smash and rub the butter against the dry ingredients.
Then, crumble the dough evenly in to an 8x8 baking dish that is lightly oiled. Make sure to pat it down flat. After the dough is pressed down evenly, take a fork and prick the dough (this will make sure it cooks evenly). Tip: Slightly wet hands to prevent dough from sticking to fingers.
Let the crust bake at 350 degrees Fahrenheit for 22 minutes. Once the crust is done baking, set it aside and start working on the lemon filling.
Add the large eggs, egg yolk, sugar, and flour in to a bowl and whisk together. Once that is combined, add the lemon juice and lemon zest and mix together. You want to make sure that is very well mixed before adding to the crust.
Once the lemon layer is smooth, pour it on the shortbread crust. Then, place it in the center of the oven and allow it to bake at 350 degrees Fahrenheit for 25 minutes.
Make sure to let it cool completely before cutting it. Once cooled, start by running the knife along the edges and continue to cut it in to sixteen even squares. Tip: Have a glass of hot water near by to clean your knife in between cuts.
Last, but definitely not least is to enjoy!