Lemon squares

4 servings
25 min
20 min
Very Easy


Number of serving: 4
1 1/2 cup all- purpose flour

1/2 cup confectioners sugar

12 tbs cold, unsalted butter cut into 1/2 pieces

6 large eggs

3 cups granulated sugar

1 cup plus 2 tbs freshly squeezed lemon juice

1/2 cup all- purpose flour


  • Preheat oven to 325 degrees. Combine the flour and confectioners sugar in a bowl of a stand mixer fitted with paddle and pulse for 5 seconds or beat at low speed until mixed.
  • Add butter and continue to mix until the butter is the size of small peas, about 30 seconds. Gently press mixture evenly into the bottom of a 9x13 inch pan.
  • Bake until golden brown, 20-25 minutes. Let cool to room temperature. Reduce oven temperature to 300 degrees.
  • In a large bowl, whisk together the eggs and granulated sugar until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the cooled crust.
  • Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting.
  • Cut into squares measuring about 2 1/4 inches and dust the tops with confectioners sugar.
  • This dessert can be made a day ahead, covered and refrigerated. Bring to room temperature before serving.

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