Creamy Lemon Squares

Ingredients and Substitutions

To make creamy lemon squares you need:

• All-purpose flour: bread flour, almond flour, coconut flour or gluten-free flour are all fine to use as substitutions.
• White sugar: you can substitute with coconut sugar or brown sugar.
• Butter: unsalted butter is best.
• Lemon juice: it can be freshly squeezed or bottled.
• Lemon zest: or use 1 teaspoon of lemon extract.
• Eggs: you are using the egg white and egg yolk.
• Powdered sugar: also known as confectioner's sugar is sprinkled on top of the lemon bars after they are chilled.

How To Make Lemon Squares

1. Preheat the oven to 350° Fahrenheit. Line an 8x8 pan with wax paper. Grease the wax paper generously with butter.
2. Combine 1 cup all-purpose flour, ¼ cup sugar and ¼ cup melted butter in a large mixing bowl. Mix with a wooden spoon until well combined. Press crust mixture into the lined pan. Bake for 15 minutes.
3. While the crust bakes, combine ½ cup lemon juice, 1 tablespoon lemon zest, 3 large eggs, 1 cup sugar3 tablespoon all-purpose flour in a large mixing bowl. Whisk until the mixture is completely smooth.
4. Remove the crust pan from the oven when done. Pour the filling on top of the crust. Return to the oven and bake for 20-25 minutes, until the filling no longer jiggles when pan is shaken. Remove the lemon bars from the oven.
5. Chill for at least 2 hours or up to 3 days. Remove from the pan and cut into 16 squares. Top lemon squares evenly with ½ cup powdered sugar to serve.

How To Store

Fridge: store in an airtight container for 4-5 days.

Freezer: cut into individual portions and place them in a single layer on a baking sheet lined with parchment paper or plastic wrap. Make sure they are not touching each other. Place the baking sheet in the freezer and freeze for a few hours or until firm. Once frozen, transfer them to a freezer-safe container or freezer bags. Freeze for up to 6 months.

Thawing: thaw in the refrigerator overnight or let them sit at room temperature for a few hours until they are completely thawed.

Why Is The Filling Runny?

Lemon bars can turn out runny for a few reasons.

1. Too short cooking time. If the lemon bars are not baked for the right amount of time, the filling may not set properly resulting in a runny texture.
2. Too much lemon juice.
3. Not cooled for long enough. If you try to cut into them while they are still warm or not fully set, the filling may appear runny.
4. Using low fat dairy products. Use full-fat or whole milk ingredients for the best results.

Why Did My Crust Get Soggy?

1. The crust wasn't baked for long enough. The crust should be golden brown around the edges before adding the filling.
2. The filling was poured into a cold crust. When the filling is added to a hot crust, it helps to set the crust and keep it crisp.
3. Slicing too soon. Cutting warm lemon bars doesn't let the crust set properly and can result in a soft crust.
4. Not storing properly. Do not transfer warm bars to an airtight container. Let them cool first, then put in a container and store in the fridge.