Brighten Up Your Spring Celebrations with a Tangy Treat
With their bright, tangy filling and buttery shortbread crust, Lemon Squares are a refreshing dessert choice for May celebrations, offering a burst of citrus that perfectly complements the spring season. These delightful treats are both simple to make and lip-smacking delicious, making them a favorite at picnics and garden parties.
Classic Lemon Squares
Makes Approximately 2 Dozen
Ingredients
½ cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
¾ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon baking powder
Powdered sugar, for dusting
Directions
Preheat the oven to 350ºF. Line the bottom and sides of a 13- x 9-inch glass baking pan using parchment paper. Use enough so that 2 to 3 inches of parchment paper extend up the sides of the pan (to use as handles once the crust has baked).
Place 2 cups of flour and the powdered sugar into a bowl; stir. Cut in butter until crumbly. Press the flour mixture into the bottom of the prepared pan. Bake the crust until lightly browned, about 20 to 25 minutes.
While the crust is baking, place the eggs into a large bowl and whisk until smooth. Whisk in sugar, lemon juice, and lemon zest. In another bowl, stir together the remaining ¼ cup flour and the baking powder. Whisk flour-baking powder mixture into egg mixture; pour over baked crust.
Bake until the filling is set, about 25 minutes. Transfer the pan to a wire rack and let cool for 30 minutes. Using the foil extending over the sides as handles, lift and transfer the large uncut lemon square to the wire rack and let it cool completely for approximately 30 minutes more. Remove the foil. Cut into squares, then dust lemon squares with powdered sugar.
Note: These lemon squares can be made ahead. Cover tightly and store lemon bars in the refrigerator for up to 1 week.
