Sour and puckery desserts have been established as bona fide refreshing summer treats for good reason. It’s likely that we all have distant memories of hosting roadside lemonade stands, it’s those iconic moments that solidify this summertime tradition into part of the American nostalgia that we all cherish today. As adults when we bite into a perfectly piquant lemon square it triggers an unconscious comforting feeling of familiarity and innocence that signifies the freedom of summer vacation.

For this passed down and adjusted recipe we present a mouthwatering Butter Crust Lemon Square!

Butter Crust Lemon Squares
Recipe Type: Dessert
Cuisine: American
Ingredients
  • 1 cup Unsalted Butter
  • .5 cup Powdered Sugar
  • 2.5 cups Cake Flour
  • 4 Lg Eggs
  • 2 cups Superfine Sugar
  • 1 Tbsp Lemon Zest (1 Lemon)
  • 6 Tbsp Lemon Juice
  • 1 tsp Baking Powder
  • 3 Tbsp Powdered Sugar
Instructions
  1. Preheat oven to 350 degrees Fahrenheit, grease 9×13 baking pan.
  2. With hand mixer or stand mixer cream together Butter and .5 cup of Powdered Sugar until fluffy (aprox. 3 minutes).
  3. On low speed mix in 2 cups of Cake Flour in two parts, mix only until a crumbly mixture, this should not look like a batter.
  4. Spread evenly into baking pan and firmly press down on the crumble to create a stable crust.
  5. Bake for 20 minutes, light golden brown.
  6. Zest one lemon. Massage lemon zest into the sugar, this will hinder the bars from having gritty zest mouthfeel.
  7. Beat eggs on med-low until light and foamy and then slowly add sugar into the beating eggs. Beat the egg mixture on medium-low until full, thick and creamy. (Will double in volume)
  8. Slowly add in the lemon juice and remaining .5 cup of flour alternating and mixing only until just combined, do not over mix.
  9. Pour lemon mixture over cooked crust and return to oven to cook for 25 minutes or until crust is a light golden and toothpick comes out clean but moist.
  10. Cool pan fully on wire rack.
  11. After completely cooled sprinkle with powdered sugar and cut into bars when ready to serve.
  12. Store in an airtight container in refrigerator for up to 3 days, they will dry out more with each day but as they have egg it’s safer that they do not sit out at room temperature.

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0 thoughts on “Butter Crust Lemon Squares”

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