Buttery Lemon Squares
Bright, zesty, and irresistibly rich, these Buttery Lemon Squares are the perfect balance of tangy and sweet, making them an ideal dessert for any occasion. Featuring a buttery shortbread crust that melts in your mouth and a luscious lemon filling bursting with fresh citrus flavor, this recipe is as simple as it is indulgent. Topped with a delicate dusting of powdered sugar, these squares are not only visually stunning but also irresistibly delicious. With just 15 minutes of prep time, this dessert can transform everyday ingredients like unsalted butter, fresh lemon juice, and eggs into a vibrant treat that’s sure to impress. Serve these chilled for the ultimate refreshing finish to any meal, or whip them up as a crowd-pleasing addition to your next gathering. Perfect for spring celebrations or anytime you're craving a touch of sunshine, these lemon bars will quickly become a family favorite!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 50 grams granulated sugar (for crust)
- 200 grams all-purpose flour (for crust)
- 1 pinch salt
- 300 grams granulated sugar (for filling)
- 30 grams all-purpose flour (for filling)
- 4 pieces large eggs
- 120 milliliters lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- 30 grams powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x13-inch (23x33 cm) baking dish or line it with parchment paper.
In a medium bowl, combine 170 grams of unsalted butter (softened), 50 grams of granulated sugar, 200 grams of all-purpose flour, and a pinch of salt. Mix until a soft dough forms.
Press the dough evenly into the bottom of the prepared baking dish. Use your fingers or the back of a spoon to smooth it out.
Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.
While the crust cools, prepare the lemon filling. In a separate bowl, whisk together 300 grams of granulated sugar, 30 grams of all-purpose flour, and 4 large eggs until smooth and well combined.
Stir in 120 milliliters of freshly squeezed lemon juice and 2 teaspoons of lemon zest. Mix until fully incorporated.
Pour the lemon filling over the slightly cooled crust, spreading it evenly to cover the entire surface.
Return the baking dish to the oven and bake for 20-22 minutes, or until the filling is set and no longer jiggles in the center.
Remove from the oven and let the lemon squares cool completely in the baking dish. Once cooled, refrigerate for at least 1 hour for easier slicing.
Before serving, dust the top of the lemon squares with 30 grams of powdered sugar using a fine sieve.
Cut into 12 squares and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 569.1 g | 207% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 383.6 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 197 mg | 15% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
