Easy Lemon Squares
Delicious and refreshing Easy Lemon Squares with a buttery shortbread base and tangy lemon filling.
Equipment
- 8×8 inch baking pan
Ingredients
SHORTBREAD BASE
- ½ cup butter softened, use salted or unsalted with adjusted salt
- ¼ cup powdered sugar
- 1 cup flour
- 1 pinch salt
LEMON FILLING
- 2 large eggs
- 1 cup granulated sugar
- ½ teaspoon baking powder
- 3 tablespoons lemon juice
- 1 pinch salt
- ½-1 tablespoon zest of lemon to taste
Instructions
Preparation
- Pre-heat oven to 350F (180C). Lightly grease and flour an 8×8 inch (20x20cm) square cake pan or line with parchment paper.
- In a medium bowl, beat on medium speed the butter and powdered sugar until combined then add the flour and beat again until a soft dough forms (approximately 1 ½ minutes). Pat evenly onto the bottom of the prepared baking pan.
- Bake 18-20 minutes. Remove from oven, but leave it on, let the crust cool before adding the filling.
- Meanwhile in a medium bowl, beat together the eggs, granulated sugar, baking powder, fresh lemon juice, pinch of salt and zest.
- Pour over the cooled crust and return to the oven for 20-25 minutes (until the center is set).
- Cool in the pan, then chill in the fridge for 1 hour for easier cutting.
- Cut into squares, remove from pan, dust with powdered sugar and serve.
Notes
Refrigerate the Lemon Bars before cutting for easier cutting. They can be stored in an airtight container in the fridge for up to 4 days or frozen for 3-4 months. Thaw in the fridge before serving.
Nutrition
Serving: 1squareCalories: 144kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 36mgSodium: 64mgPotassium: 31mgFiber: 1gSugar: 14gVitamin A: 205IUVitamin C: 1.1mgCalcium: 11mgIron: 0.5mg
Tried this recipe?Let us know how it was!