Lemon Almond Squares
Brighten up your dessert table with these irresistible Lemon Almond Squares, a delightful fusion of zesty citrus and nutty almond flavors. Featuring a buttery shortbread crust made with almond flour for added richness, these squares are topped with a tangy lemon filling that's perfectly balanced with just the right amount of sweetness. A dusting of powdered sugar completes each bar, making them as visually stunning as they are delicious. Quick to prepare in just an hour, these treats are perfect for spring gatherings, afternoon tea, or whenever you crave a refreshing dessert. Indulge in the soft, creamy texture of the lemon layer paired with the crumbly, nut-infused crust that melts in your mouth. Perfectly portioned into 16 squares, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 200 grams all-purpose flour
- 50 grams almond flour
- 0.5 teaspoons salt
- 3 large eggs
- 200 grams granulated sugar (for filling)
- 120 milliliters lemon juice
- 2 tablespoons lemon zest
- 30 grams all-purpose flour (for filling)
- 20 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, beat together the unsalted butter and 100 grams of granulated sugar until light and creamy.
Gradually add 200 grams of all-purpose flour, almond flour, and salt to the butter mixture, stirring until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form the crust. Bake in the preheated oven for 18-20 minutes, or until lightly golden. Remove from oven and let it cool slightly while you prepare the lemon filling.
In a separate bowl, whisk together the eggs and 200 grams of granulated sugar until smooth and slightly thickened.
Stir in the lemon juice, lemon zest, and 30 grams of all-purpose flour until fully combined and no lumps remain.
Pour the lemon filling over the partially baked crust and return the pan to the oven. Bake for an additional 20-22 minutes, or until the filling is set and no longer jiggles in the center.
Remove the pan from the oven and let the Lemon Almond Squares cool completely in the pan on a wire rack.
Once cooled, lift the bars out using the parchment paper overhang. Dust the top with powdered sugar, and use a sharp knife to slice into 16 squares.
Serve and enjoy your tangy, nutty Lemon Almond Squares!
Nutrition Facts
Calories |
3849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 519.6 g | 189% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 325.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 298 mg | 23% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 650 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.
