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In case you hadn’t noticed, I LOVE lemon desserts. I think the love affair started in my childhood when I first tasted my grandma’s lemon meringue pie , and since that time I’ve loved everything lemon that I can get my tastebuds on. When a friend of mine dropped off some lemons to me, I figured what better time to catch up on my recipe blogging than during this quarantine? See what I did there? I made lemonade (or lemon bars) out of lemons.
In my newly married years, I made a visit to my childhood best friend, Ember. On this particular visit, she had made lemon squares for us to enjoy. I’ve made a lot of lemon squares in my day, but this recipe was the best yet. I told her I had to have the recipe and of course she gave it to me, in her own handwriting with her classic Ember note at the top. Anyone who is reading this that knows Ember is probably chuckling right now because you understand her sense of humor. That girl always makes me laugh. We had such fun together in high school. I love having this recipe written in her very own writing; it reminds me of those good ol’ days when we use to pass notes back and forth to each other in our classes and during passing periods. Kids these days will never know the excitement of note-passing! Ha ha.
While we are on this topic of lemon squares, I want to know: do you call them lemon squares or lemon bars? I’ve called them both. I took this vote to my Instagram page and the consensus was lemon bars (my husband making the valid point that sometimes he wants more than just a square, so he prefers “bars”). Nevertheless, I’m sticking to the name on Ember’s recipe, which is lemon squares. It is her recipe, after all. Nobody will know if you eat more than one. And you will, because one is not enough and these lemon squares are addicting! And if you start to feel guilty about eating a whole row of lemon squares then think of the words my daughter told me: nobody is coming out of this quarantine skinny! [insert laughing emoji here]
Okay, enough chit chat. Let’s get baking. Most of the ingredients you need for lemon bars, you probably already have; except maybe the lemons. I happen to have all of these ingredients all of the time, even lemons. They are a staple in my house!
To get started, you will want to make your crust first.
You will need:
- 2 cups flour
- 1/2 cup powdered sugar
- 1/4 tsp. salt
- 1 cup (2 sticks) butter
In a medium bowl, sift together your flour, sugar and salt. With 2 knives, or a pastry cutter, cut the butter into the flour mixture until mixture clings together and resembles a coarse meal. If you don’t have a pastry cutter, do yourself a favor and get one! I’ve linked this at the end of the post.
Press your mixture into a greased 9×13 pan and bake in a preheated oven at 350 degrees for 15-20 minutes, until lightly browned. Cool for 10-15 mins.
While the crust is cooling, get your filling ingredients ready. You will need to juice your lemons and grate the rind.
Here’s what you need for the lemon layer:
- 4 eggs
- 2 cups sugar
- 1/3-1/2 cup fresh lemon juice
- 1 1/2 tsp. grated lemon rind
- 1/4 cup flour
- 1 tsp. baking powder
In a large bowl, beat the eggs until blended and slowly add the granulated sugar, still beating.
Blend the lemon juice and lemon rind in the egg mixture.
Sift together flour and baking powder into the mixture and blend.
Spread mixture evenly over baked, slightly cooled crust and return to the oven for another 25 minutes.
Cool in the pan on a rack. Once it’s cool, sprinkle powdered sugar on top.
And if you don’t have one of these mini powdered sugar sifters, do yourself another favor and pick one up! I used this not only for lemon bars but for french toast, pancakes and anything else I need to dust with a little sugar!
Cut them into squares and either serve or store. Don’t these look so yummy?
I may have had a little too much spare time on my hands (quarantine) and I did a little photo shoot with all my pretty lemon props. It really is pretty, don’t you think? I don’t feel very gifted in the photo department, but I had fun with this one.
These will keep in an airtight container on the counter for up to 4 days. I personally prefer to keep them in the fridge; I like the cool taste and they also stay longer in the fridge; up to 1 1/2 weeks. That’s IF they last long. Mine never do 😉
Here are some of the tools you might find helpful while baking:
Make this recipe now, or “pin it” for later!
| Prep Time | 20-25 minutes |
| Cook Time | 40 minutes |
| Servings |
squares
|
- 2 cups all-purpose flour
- 1/2 cup powdered sugar,
- 1/4 tsp. salt
- 1 cup butter (2 sticks)
- 4 eggs
- 2 cups sugar
- 1/3-1/2 cup fresh lemon juice (I use closer to 1/2 cup)
- 1 1/2 tsp. grated lemon rind
- 1/4. cup all-purpose flour
- 1 tsp. baking powder
- powdered sugar, for dusting
Ingredients
For The Crust
For The Lemon Filling:
|
|
- In a medium bowl, sift together 2 cups of flour with 1/2 cup powdered sugar. Add the salt.
- With a pastry cutter, cut butter into the flour mixture until the mixture clings together and resembles coarse meal.
- Press the mixture evenly into a greased 9x13 pan and bake in a preheated oven at 350 degrees for 15-20 mins, until lightly browned.
- Cool the crust for 10-15 mins.
- While your crust is cooking, juice your lemons and grate the peel. Set aside.
- In a large bowl, beat the eggs until blended. Slowly add the granulated sugar, beating as you go.
- Blend the lemon juice and rind into the egg mixture and blend.
- Spread mixture over baked, slightly cooled crust and return to the oven for 25 minutes.
- Cool in the pan on a rack. Once cooled, sprinkle powdered sugar over the top and cut into squares.
- Either serve immediately or store in the fridge. The lemon squares will keep in an airtight container up to 4 days on the counter, or refrigerated for about 1 1/2 weeks...if they last that long!
