Lemon Squares

star rating (33) rate this recipe »
Recipe photo

Lemon Squares

star rating (33) rate this recipe »
Published prior to 2008

The recipe for these "melt-in-your-mouth" squares comes from Peg Hurley, an old Lexington, Massachusetts, friend of the Sands'. She says they are even better sprinkled with confectioners' sugar after they've cooled.

Crust
1/2 cup (1 stick, 4 ounces) butter
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) confectioners' sugar

Topping
2 large eggs
1 cup (7 ounces) granulated sugar
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1/2 ounce) King Arthur Unbleached All-Purpose Flour
a pinch of salt

Preheat your oven to 350°F.

Cut the butter into the flour and confectioners' sugar and press into a 9-inch square pan. Bake 20 minutes or until light brown.

Combine the topping ingredients. When the bottom is done, and still hot, pour the topping over it and continue baking for about 25 minutes.

Sprinkle top with confectioners' sugar.

Reviews

1 234  All  
  • star rating 11/26/2011
  • mayamook from KAF Community
  • Yummy! Doubled the entire recipe, then also doubled the lemon as others have suggested (used the juice of 4 lemons). Made a parchment sling so I could remove them from the pan without incident. Cannot bring myself to sprinkle with confectioner's sugar, despite the fact that it would make them more attractive, as I feel they are sweet enough. (Can only imagine how sweet they'd be with only 1/2 the lemon!) So they look sort of rustic. We scarf them down happily just the same!!
  • star rating 10/05/2011
  • laterose mlu from KAF Community
  • This dessert is delicious!! I made them for the moms group,and they were a hit! Will absolutely make these again!!
  • star rating 07/09/2011
  • angmichaud from KAF Community
  • These lemon bars are both easy and delicious. I chose to try this recipe because, unlike others I've tried, it has a fairly simple list of ingredients. I absolutely was not disappointed. This one made it into my 'Hall of Fame' recipe book!
  • star rating 06/26/2011
  • lori from ct from KAF Community
  • These were gone before I even got a piece so I had to make another batch so I could try 'em. This is definitely a keeper! ! Thanks for sharing your recipe.
  • star rating 06/09/2011
  • loves to bake from cape cod, ma
  • This recipe is really easy and very good. I would simplify the lemon juice quantity to "the juice of two lemons." Most of the time this would slightly more than double the originally listed amount. Almost everyone else who reviewed this recipe suggested doubling the lemon juice and this is an easy way to do it. Don't use bottled lemon juice for lemon squares. This was the only change that I made - otherwise I followed the recipe exactly. Raves from everyone.
  • star rating 06/03/2011
  • vmanola from KAF Community
  • I love the flavor of these bars. I've made them twice now and I'm wondering why I have such a difficult time getting them out of the pan. I finally reconciled myself to the fact that the first square is for taste testing because it does not come out in one piece. The crust seems to stick to the edges of the pan. Suggestions for this problem?
    Make a sling of parchment or foil so you can lift the whole batch out of the pan easily! Check the blog "The little black dress of baking: Whole Grain Brownies" to see how the parchment sling works. Happy Baking! Irene @ KAF
  • 06/02/2011
  • pink.salmon from KAF Community
  • How do I adjust this recipe for a 9x13 baking pan? thanks much!
    Multiply the recipe by 1.5 for the larger pan. Frank @ KAF.
  • star rating 04/25/2011
  • Pat K from KAF Community
  • When I saw the photo, I thought "This recipe probably won't be as great as my recipe." But it is the same recipe! I am known for my lemon squares using this recipe. People will come over to me when there are lemon squares on a table as ask if they're mine. If not, they don't eat them. This recipe will earn you major kudos!
1 234  All  

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