Creamy Lemon Squares

5 from 1 vote

Creamy Lemon Squares

Creamy Lemon Squares are a very popular dessert in my house! They're a bright, summer recipe with a tangy lemon center with a sweet and tart flavor that makes them very refreshing when it's hot outside. Lemon bars are easy to prepare and are great for beginning bakers and kids learning to cook.

Prep Time20

Cook Time20

Chilling Time2

Total Time2 40

Course: Dessert

Cuisine: American

Diet: Low Fat, Low Lactose, Vegetarian

Keyword: creamy lemon bars, lemon bars recipe, lemon squares recipe

Servings:

Calories: 149kcal

Author: Kristina Tipps

Equipment

baking pan 8 x 8 inch
2 mixing bowls
whisk

Ingredients

Crust Ingredients

1 cup all-purpose flour
¼ cup sugar
¼ cup melted butter

Filling Ingredients

½ cup lemon juice freshly squeezed or bottled
1 tbsp lemon zest
3 large eggs
1 cup sugar
3 tablespoon all-purpose flour
½ cup powdered sugar

Instructions

Preheat the oven to 350° Fahrenheit. Line an 8x8 pan with wax paper. Grease the wax paper generously with butter.
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.
While the crust bakes, combine ½ cup lemon juice, 1 tbsp lemon zest, 3 large eggs, 1 cup sugar3 tbsp all-purpose flour in a large mixing bowl. Whisk until the mixture is completely smooth.
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.
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.

Notes

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.

Nutrition