|Sweet and tart, these old fashioned lemon squares are a classic.|
Lemon SquaresI'm not a huge sweets eater, although I do have a few recipes here for some of my favorites. I don't tend to crave after a sweet as much as something savory and salty, unless it's those basic things - like homemade brownies, chocolate cake, pig pickin' cake, or these lemon bars.
They're old fashioned, which is what I tend to lean toward more it seems when it comes to desserts, but it may be more because they are rich in that sweet and tart thing I love so much.
Here's how to make them.
Recipe: Lemon Squares©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 50 min | Yield: About 12 squares
For the Crust:
For the Filling:
- 2-1/4 cups all purpose flour, divided
- 1/2 cup powdered sugar
- 1 cup unsalted cold butter
- 4 large eggs
- 2 cups of granulated sugar
- 1/3 cup freshly squeezed lemon juice
- 1/2 teaspoon baking powder
- Extra powdered sugar to sprinkle on top
For the crust, combine 2 cups of the flour with 1/2 cup of powdered sugar. Slice the butter into the flour mixture and use a pastry cutter to cut the butter in. Line a lightly greased 13 x 9 inch baking pan with parchment paper, leaving some extra along the edges as handles so you can lift the dessert out of the pan after it cools. Add flour mixture to the pan and press into pan, using a bit of flour on your hands if it tends to stick. Bake at 350 degrees F for 20 to 25 minutes, or until lightly browned.
For the filling, whisk the eggs; add the sugar and lemon juice and whisk together. Combine the remaining 1/4 cup of flour with baking powder and add to egg mixture, whisking it in. Pour the batter over the cooked crust. Bake at 350 degrees F for an additional 25 minutes, or until set. Cool completely on a wire rack. Lift out of pan, sift some extra powdered sugar over the top and cut into bars.
Cook's Notes: I use White Lily flour. For this recipe, I used juice from Meyer lemons, but you may substitute regular lemons from the grocery store. The Meyer is a bit of a sweeter lemon, but I think that there is enough sugar to compensate for the difference though you may like a little more.
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©Deep South Dish
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