Dense Lemon Squares
Indulge in the tangy-sweet brilliance of Dense Lemon Squares, the perfect treat for citrus lovers. These luscious bars feature a buttery, melt-in-your-mouth shortbread crust topped with a smooth, zesty lemon filling made from fresh lemon juice and vibrant lemon zest. With a balance of bold citrus flavor and just the right amount of sweetness, these dessert squares are a crowd-pleaser for any occasion. Finished with a light dusting of powdered sugar, they’re as stunning as they are delicious. Ready in just an hour with minimal prep, this recipe is ideal for picnics, parties, or a refreshing afternoon snack. Serve chilled or at room temperature for a rich, tangy bite in every square. Perfect for those searching for easy lemon bar recipes or classic lemon desserts!
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Recipe Information
Ingredients
- 226 grams unsalted butter (softened)
- 200 grams granulated sugar
- 310 grams all-purpose flour
- 0.5 teaspoons salt
- 4 large eggs
- 120 milliliters fresh lemon juice
- 2 tablespoons lemon zest
- 30 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium mixing bowl, cream the softened butter and 100 grams of granulated sugar together until light and fluffy, about 2-3 minutes.
Gradually add 250 grams of all-purpose flour and the salt to the butter mixture, mixing until the dough just comes together.
Press the dough evenly into the prepared baking pan, ensuring an even layer. Use the back of a flat spatula or your fingers to smooth it out.
Bake the crust in the preheated oven for 18-20 minutes or until lightly golden around the edges. Remove from oven and let it cool slightly while preparing the filling.
In a large mixing bowl, whisk together the eggs and the remaining 100 grams of granulated sugar until well-combined.
Add the lemon juice, lemon zest, and the remaining 60 grams of all-purpose flour. Whisk until smooth and no lumps remain.
Pour the lemon filling over the warm crust, spreading it evenly.
Return the pan to the oven and bake for an additional 20-22 minutes, or until the filling is just set and no longer jiggles in the center when gently shaken.
Allow the lemon squares to cool completely in the pan. Then, cover and refrigerate for at least 2 hours to allow them to firm up.
Once chilled, use the parchment paper overhang to lift the lemon bars out of the pan. Dust the top generously with powdered sugar before slicing into 16 squares.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 14.8 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 47 mg | 1% | |
*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.
