Lemoniest Lemon Squares
Get ready to indulge in the zesty, citrus-packed delight of the "Lemoniest Lemon Squares," the ultimate dessert for lemon lovers. These melt-in-your-mouth treats feature a buttery, golden crust that contrasts perfectly with the tangy, silky lemon filling made from real lemon juice and zest. The recipe is quick to prepare with just 15 minutes of prep time and delivers 16 perfectly portioned squares, making it ideal for sharing at gatherings or enjoying as a sweet snack. A final dusting of powdered sugar adds a touch of elegance and sweetness to every bite. Whether you're craving a bright summer dessert or a refreshing afternoon pick-me-up, these easy-to-make lemon bars—with their rich citrus flavor and perfect balance of tart and sweet—are sure to satisfy. Try this recipe today to experience the "lemoniest" treat ever!
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 0.5 cup granulated sugar (for crust)
- 2 cups all-purpose flour (for crust)
- 1.5 cups granulated sugar (for filling)
- 0.25 cup all-purpose flour (for filling)
- 4 large eggs
- 4 medium lemons (zested and juiced)
- 0.25 cup powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal of the lemon squares.
In a mixing bowl, cream together 1 cup of softened unsalted butter and 0.5 cups of granulated sugar until smooth and fluffy. Gradually mix in 2 cups of all-purpose flour, stirring until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared pan, ensuring an even layer. Bake in the preheated oven for 20 minutes, or until the edges are light golden brown.
While the crust is baking, prepare the filling. In a separate bowl, whisk together 1.5 cups of granulated sugar and 0.25 cups of all-purpose flour. Crack in the 4 large eggs and whisk until smooth.
Add the zest from 4 lemons and the juice (approximately 2/3 cup) to the filling mixture. Stir until fully combined and smooth.
Once the crust is baked, pour the lemon filling over the hot crust. Return the pan to the oven and bake for an additional 20 minutes, or until the filling is set and no longer jiggles in the center.
Remove the pan from the oven and let the lemon squares cool completely in the pan, about 1 hour. Once cooled, carefully lift the parchment paper to remove the lemon squares from the pan.
Cut into 16 squares and generously dust the tops with 0.25 cups of powdered sugar before serving.
Nutrition Facts
Calories |
4750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 669.1 g | 243% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 438.8 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 260 mg | 20% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 895 mg | 19% | |
*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.
