Lemon Squares



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 0   Average: 0/5]


Lemon Squares


12 Tablespoons (1 ½ Sticks), Plus 1 Tablespoon Cold Unsalted Butter

1 ¾ Cups Plus 3 Tablespoons Unbleached Flour

2/3 Cup Confectioners’ Sugar, Plus More For Garnish

¼ Cup Cornstarch

¾ Teaspoon Salt Plus A Pinch

4 Eggs Lightly Beaten

1 1/3 Cups Granulated Sugar

1 ½ Teaspoons Lemon Zest

2/3 Cup Fresh Lemon Juice – Strained

¼ Cup Whole Milk

2 Tablespoons Lemon Extract

Lightly butter a 9 x 13 inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper.  Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet.  The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later.  Set pan aside.

In a large bowl combine 1 ¾ cups of the flour, 2/3 cup of the confectioners’ sugar, the cornstarch and ¾ teaspoon of the salt and mix thoroughly.  Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture.  Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. 

Transfer the butter-flour mixture to the prepared baking dish and press into an even ¼ inch layer along the bottom and partly up the sides of the pan.  Refrigerate for 30 minutes.

While the crust is chilling, preheat the oven to 350° F.

Bake the crust until golden brown, about 20 to 25 minutes.

While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour and lemon zest in a medium bowl and whisking until smooth.  Stir in lemon juice, milk, lemon extract and remaining pinch of salt.  Mix well.

When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325° F.  Stir the lemon mixture again, then pour onto the warm crust.  Bake until the filling is set, about 20 minutes.  Transfer to a wire rack to cool completely.  Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan.  Transfter to a cutting board and, using a clean kife, cut into squares, whping knife after each cut.  Place a small amount of confectioners’ sugar into a small sieve and sprinkle the pars with sugar.  Serve immediately or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve. 



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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