Lemon Squares

These tart Lemon Squares make the perfect tangy treat. Their buttery shortbread crust is the base for their smooth and silky lemon filling that simply melts in your mouth with every bite.

Every year when Spring rolls around, I find myself leaning more towards lemon flavored recipes. I guess with the doldrums of winter behind me I am looking to lighten things up with some bright lemon flavors, and these squares are perfect for that. They are like little rays of sunshine. They are bright and delicious and so full of lemon flavor. With there flaky buttery shortbread crust and the punch of lemon flavor from the silky soft filling, they are a lemon lovers dream.

Other Lemon Flavored Desserts

• Lemon Curd Thumbprint Cookies
• Lemon Blueberry Ricotta Scones
• Lemon Meringue Pie Cookies
• Meyer Lemon Bundt Cake

Ingredients Needed To Make Lemon Bars

• Flour: All purpose works fine for this recipe.
• Sugar: Granulated sugar for added sweetness.
• Cornstarch: Used for the shortbread crust. It will make for a more tender and delicate crust.
• Salt: I add a pinch of salt to all desserts, it enhances the flavors.
• Butter: I always opt for unsalted butter so that you can control the salt in your recipes.
• Lemon Zest & Juice: It is best to use a micro plain to get a very fine zest. For the juice, always use fresh squeezed. The flavor is much brighter.
• Eggs: Eggs are the binder in recipes. Always use them at room temperature for a smoother texture.
• Milk: Whole or 2% will do.
• Vanilla Extract: I always opt for pure vanilla extract rather than imitation vanilla extract for its intense vanilla flavor.
• Powdered Sugar: For dusting.

Lemon Squares

Recipe by BrendaCourse: DessertDifficulty: Easy

These Tart Lemon Squares make the perfect tangy treat. Their buttery shortbread crust is the base for their smooth and silky lemon filling that simply melts in your mouth with every bite.

Ingredients

• For The Shortbread Crust

• 1 3/4 Cup all purpose flour

• 1/2 Cup granulated sugar

• 1/4 Cup corn starch

• 1/4 Teaspoon salt

• 12 Tablespoons unsalted butter, cut into cubes and very cold

• 1 Tablespoon of lemon zest

• For The Lemon Filling

• 4 Eggs

• 2 Egg yolks

• 1 1/4 Cup granulated sugar

• 1/4 Cup all purpose flour

• 1 Tablespoon lemon

• 2/3 Cup fresh squeezed lemon juice

• 1/3 Cup milk

• 1 Teaspoon vanilla extract

• 1/2 Teaspoon lemon extract

• Pinch of salt

• Powdered sugar for dusting ( optional )

• Lemon slices for decorating ( optional )

Directions

• Line a 8” x 8” baking pan with parchment paper, cutting the corners so that it fits properly. Spray with baking spray and set to the side.
• In the bowl of a food processor, add the flour, granulated sugar, cornstarch, lemon zest and salt and pulse to combine. Add the very cold butter and pulse until the mixture resembles a course meal. Pour the mixture into the prepared baking dish and press to form an even layer on the bottom of the pan and up the sides slightly. Place in the refrigerator to chill for 30 minutes.
• While the crust is chilling you can prepare your lemon filling. To a large mixing bowl, whisk together the eggs, egg yolks, sugar, flour, lemon zest and salt until combined. Add the lemon juice, milk, vanilla extract and lemon extract and continue whisking until combined. Then set to the side.
• Preheat oven to 350º. Remove the prepared crust from the refrigerator and place in the preheated oven to bake for 20 minutes or until golden in color. Remove from oven and while still warm, pour the prepared lemon filling on top. Reduce the oven temperature to 325º. And return the baking dish to the oven and continue baking for 25 to 30 minutes or until the lemon filling is set. Remove from oven and allow to cool on a wire rack.
• Once the bars are cool, remove them from the pan using the ends of the parchment paper. Using a sharp knife, cut into 9 squares. Dust the tops with powdered sugar and top each square with a slice of lemon to decorate, then serve.
• Enjoy.