Lemon Squares
Servings: 15 servings
This lemon squares recipe has just 8 ingredients and 10 minutes of prep! The lemon curd filling is sweet and sour and sits on top of a flaky, buttery shortbread crust for a simple and delicious treat.
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Equipment
- Cooking spray
- 9x13" cake or roasting pan
- Food processor
- Stand or electric hand mixer
- Sift
- Microplane
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 cup unsalted butter cold
- ½ cup confectioners' sugar
- Pinch of salt
For the custard:
- 2 cups white sugar
- 4 eggs
- ¼ cup all-purpose flour
- ¼ cup lemon juice or more to taste
- 1 teaspoon baking powder
- 1 teaspoon grated lemon zest or to taste (Optional)
- confectioners' sugar for dusting
Instructions
Make shortbread crust and bake
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Combine 2 cups of all-purpose flour, unsalted butter, and 1/2 cup powdered sugar in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Press the mixture into the prepared baking dish. TIP: Use the bottom of a measuring cup to press evenly.
- Bake in the preheated oven until crust edges are golden brown, 18 to 22 minutes. Cool to room temperature.
Make custard filling
- Beat white sugar, eggs, 1/4 cup of flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
- Each lemon should result in about 3-4 tablespoons of juice so 1-2 lemons should be enough for the 1/4 cup of lemon juice needed in the custard.
Bake custard and coat with sugar
- Bake in the oven until custard is set, 25 to 28 minutes. Completely cool lemon squares; dust top with confectioners' sugar and serve.