Quick, simple and delicious. These really are the best qualities of a square – and for that matter, any dessert.
Lemon squares are comprised of two components. The first and bottom layer is shortbread. In my opinion it is equally if not more important than the lemon layer it supports. It should crumble a little, but remain sturdy enough to keep the square together once it is cut. “Buttery” and “smooth” are the first words that come to mind when I think of what I expect of the shortbread layer. Onto the second layer, the lemon layer. Some people think using lemon juice from a container is sufficient, but I have to disagree. Nothing tastes as good as freshly squeezed lemon in a lemon square – or frankly anything with lemon. I also always use lemon rind. When you think about it, it is what gives it the most flavour. Beverages like Lemoncello are fermented with lemon rind, not the juice of the lemon. It only makes sense to add the best ingredients to something so simple as a lemon square.
In my journey of finding the perfect lemon square recipe, I think this is my number 1. I’ve tried a few, friends and family have recommended them to me, but this one always reigns supreme. To its credit, it brings rave reviews. It is nothing I have done out of the ordinary. I have simply followed the recipe from generations before me – adding the lemon rind however, is my own adaptation.
1st layer
1 cup butter softened
2 cups flour
1/2 cup icing sugar
crumble with your hands (or pastry cutter, if you must) until pea size bit form.
spread in 9×13 pan. bake at 325 for 15 min.
2nd layer
2 cups sugar
4 eggs
4 tbsp. flour
1 tsp baking powder
6 tbsp lemon juice
combine all ingredients, pour and spread on 1st layer.
bake at 350 for 25 min.
Cool and sprinkle with icing sugar if desired.
(do this, it makes them absolutely beautiful when cut!)
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