These zesty and lemon squares have a zippy bright custard filling with a sweet powdered sugar dusting on top of a buttery crisp shortbread crust. Call it a lemon bar recipe if you like, they different names for the same tangy and wonderful dessert. They will always brighten your day!
Prepare: 10 minutesmins
Bake: 40 minutesmins
Chill Time: 20 minutesmins
Total Time: 1 hourhr10 minutesmins
Servings: 16bars
Ingredients
For the Crust
1 ¼cups(168g) flour
½cup(113g) softened butter
⅓cup(56g) sugar
For the Filling
¾cup(150g) sugar
2medium(116g) lemons
2large(100g) eggs
2tbs(19g) flour
For the Topping
1tbs(8g) powdered sugar
Instructions
For the Crust
Line one 8 inch (20cm) square pan with aluminum foil or parchment paper. If using aluminum foil, spray with non stick spray or coat generously with butter.
In a large bowl, cream together butter and sugar. Beat in flour until mixture begins to come together and looks like breadcrumbs. Spread evenly into the prepared pan and firmly press down. Chill until firm, about 20 minutes.
While crust is chilling, preheat oven to 350F (180C.)
Bake 15 - 20 minutes or until the edges are a golden brown. Cool on a wire rack.
For the Filling
Wash the lemons by running under cool water and pat dry. Zest and juice the lemons.
In a small bowl, whisk the flour and sugar together. Whisk in the lemon zest. Set aside.
In a large bowl, beat together two eggs. Beat in the sugar mixture. Next, gently stir in the lemon juice until just combined. Do not over-mix the batter. Pour mixture on top of the cooled crust.
Return the pan to the oven and bake an additional 15 - 20 minutes or until the middle gently wobbles when shaken. Remove pan carefully from oven to a wire rack. Allow the pan to cool then refrigerate until chilled, about 2 - 4 hours.
For the Topping
Carefully lift the lemon squares from the pan and place on a cutting board. Cut into 16 squares. Dust the tops with powdered sugar before serving. Store any leftovers up to 5 days in the refrigerator.
Notes
2 medium lemons have about 1/3 cup (80mL) of juice. Glass baking dishes should never go into an oven from chilled state as the new glassware can crack, break or even shatter from thermal shock. If using a glass pan, allow the dish to come back up to room temperature before placing it into the preheated oven.