Lemon Squares
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
07/14/2010
I'm a VERY rookie cook, but I found this recipe easy to follow and prepare. The only thing I think could be improved is more of a lemony tart flavor. I saw some other suggestions so I'll definitely try those next time. The crust has great flavor. Thanks for the recipe!
04/16/2010
My biggest question is. When I bake mine I have a crust top. In your picture nice and jelled not with a crust top. How can I get mine like that?Other than that they are great!
Please call our baker's hot line so we may go over the recipe with you. JMD @KAF
03/21/2010
I made these today, and although the flavor is good, the amount of filling seems very scanty. I did use a 9x9 pan, 1/4 cup fresh lemon juice and added about a tsp. of lemon zest to the filling (I like them a bit tart). I wonder if the filling amount could be doubled, and just extend the baking time? I love how quickly they come together... freshly baked bars in less than an hour!
You could try doubling the recipe and yes, increase the baking time. Elisabeth @ KAF
03/11/2010
I baked these for dessert tonight. Wow! Never made such a great cookie bar so easily. I have a bag of key limes (my husband is hooked on key lime pie), so I used them. I added the extra amount of juice recommended by others, and also put grated zest in the filling and the crust. We like tart fruit desserts, and these filled the bill. I'll be making them with lemon, also. A real treat!
03/11/2010
I wanted to make these this weekend but I have berries I would like to use so I wanted to know what it the best berry to use? Also how do you make these with Blueberries?
You could add some of those blueberries to the lemon layer. Our Baker's Companion has a Strawberry-Rhubarb variation for the lemon squares, but sadly, no blueberry variation. The secret to a blueberry filling is finding a blueberry filling recipe that will be thick enough to keep it's shape when it is cut into squares. There are some recipes out there in the great on-line world for blueberry squares. Irene @ KAF
03/11/2010
These are so good every time I have made them my boyfriend can't get enough of them. I want to make them again but I want to do bluberries or lemon with blueberries. How would I make them with blueberries? Also they are very good but mine always fall apart they don't stay together I follow the recipe very precise too? Thanks awesome recipe really tasty. I would give it five stars if they didn't fall apart.
If they are falling apart, first check the pan size for the recipe. The crust should be thick enough so the finished squares don't crumble at the touch. Be sure to cool completely before dusting with confectioners' sugar or cutting into squares. Cutting while warm = crumbles! Irene @ KAF
02/16/2010
Definitely my new favorite recipe. Extremely easy, and the squares taste like you slaved all day to make them! I added some lemon extract to the filling, and that seemed to work well. Love it!
01/25/2010
These lemon squares are absolutely the best I've tried! The bottom crust is perfect and the lemon topping is very delicious. I recommend sprinkling the powdered sugar on top as garnish to give it a more attractive look! Thanks!!!!
08/15/2009
i was browsing recipes and saw this one for lemon squares. i thought, well, i have all these ingredients, i'll just try this right now. it was 7:30 a.m. and i was expecting my son to drop by on his way back home from vacation and thought it would be a great snack. and i was sooo correct! i have never tasted lemon squares before. they were so good. i, too, added 4 tbsp. of fresh lemon juice to the filling. but, i added an extra 3 tbsp. of the sugar also to offset the extra tartness and a hint of fresh grated nutmeg. for the bottom, i added 1 tsp of lemon zest and a pinch of salt. i have no doubt that the recipe as it was would have been terrific, i just like to add my own touch. it turned out so delicious. i did, however have to broil my crust til golden because mine just didn't get that way while baking. anyway it was a terrific recipe and i appreciate peg hurley for the recipe. i wonder if you could make chocolate squares as well using this basic recipe.
Mitzie - Thank you for trying this recipe. I am glad you were so delightfully surprised. For chocolate squares make a chocolate ganache as a filling. Pour ganache into a fully baked crust. Let cool at room temperature overnight or in the frig for a few hours before serving. Elisabeth @ KAF
06/11/2009
Quick and easy. My 10 year old son wanted more, so I had him make the next batch - no problem! I added the zest of the lemon to the crust for extra zip, and also went with the 4 Tbs of juice. A party favorite. If I double it to make a bigger pan, do I keep the same cooking time?
Lemon zest in the crust sounds delicious! You will need to bake it longer for a larger pan. Increase the time by about 5 minutes before checking for doneness. Molly@KAF
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