Introduction
Lemon squares are a timeless classic, but our recipe elevates this beloved dessert to new heights of indulgence. These Creamy Lemon Squares feature a buttery, tender shortbread crust topped with a rich, velvety filling that strikes the perfect balance between sweet and intensely tangy. Unlike traditional recipes that can yield a slightly firm, jelly-like filling, our method ensures a filling that is luxuriously creamy and melts in your mouth. Perfect for spring gatherings, holiday cookie trays, or a simple afternoon treat, these squares are guaranteed to brighten any day with their sunshine hue and vibrant flavor.
Ingredients
- For the Shortbread Crust:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ teaspoon salt
- ½ cup (113g or 1 stick) unsalted butter, chilled and cut into cubes
- For the Creamy Lemon Filling:
- 4 large eggs
- 1 ½ cups (300g) granulated sugar
- ¼ cup (30g) all-purpose flour
- ½ cup (120ml) fresh lemon juice (approximately 3-4 lemons)
- 2 tablespoons fresh lemon zest
- For Garnish:
- 2 tablespoons powdered sugar, for dusting
Step-by-step Preparation
- Prepare the Crust (Preheat Oven): Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Mix the Crust Ingredients: In a medium bowl, whisk together the flour, sugar, and salt for the crust. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Par-Bake the Crust: Bake the crust for 18 to 20 minutes, or until the edges are lightly golden brown. While the crust is baking, prepare the filling.
- Make the Creamy Filling: In a large bowl, whisk the eggs until slightly frothy. Gradually whisk in the granulated sugar until combined. Sift the ¼ cup of flour over the mixture and whisk until smooth. Finally, stir in the fresh lemon juice and lemon zest. (Tip: Do not overmix the filling once the lemon juice is added, as this can cause the mixture to separate.)
- Bake the Squares: Pour the lemon filling gently over the hot, par-baked crust. Return the pan to the oven and bake for an additional 25 to 30 minutes. The filling is done when the edges are set and lightly golden, but the center still has a slight wobble.
- Cool and Serve: Let the squares cool completely at room temperature (about 1 hour), then transfer the pan to the refrigerator and chill for at least 2 hours before slicing. Once chilled, lift the squares out using the parchment paper overhang, cut into 16 squares, and dust generously with powdered sugar before serving.
Nutritional Information
While these are an indulgent treat, they offer a delightful burst of flavor. Each square (based on 16 servings) contains approximately 210-230 calories. They are primarily a source of carbohydrates and fats. The fresh lemon juice contributes a small amount of Vitamin C and antioxidants, but these squares should be enjoyed as a dessert.
Storage
Due to the egg and lemon juice content in the filling, Creamy Lemon Squares must be stored in the refrigerator. Store them in an airtight container, separated by layers of parchment paper, for up to 4-5 days. They are best served chilled directly from the fridge. Freezing is not recommended as the creamy filling texture can become grainy upon thawing.
Conclusion
These Creamy Lemon Squares are the ultimate marriage of tangy citrus and sweet, buttery shortbread. They pair beautifully with a cup of strong black tea or a delicate Earl Grey. For a fun twist, try substituting half of the lemon juice with fresh lime juice for a key lime variation. No matter how you serve them, their vibrant flavor profile makes them a guaranteed crowd-pleaser.