Are you a fan of lemons? Two full cups of lemon juice go into these deliciously tangy lemon squares. Pucker up lemon heads, you’re going to enjoy these lemony, buttery squares! The secret to the crust? Melted butter, both brown and white sugar, and a touch of vanilla!
Lemon Square Ingredients: Eggs, sugar, salt, fresh lemon juice, lemon zest, flour, butter, vanilla extract
Make the crust: Pulse the butter, flour, both sugars, vanilla, lemon extract, and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides
Juice your lemons and grate your lemon zest for the filling
Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice.
Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners’ sugar before serving.
Lemon squares, one down and 20 more to go!
1 cup of fresh lemon juice goes into these Pucker Up Lemon Squares.
- For the Crust:
- Vegetable oil, for greasing
- 1½ sticks unsalted butter, diced
- 2 cups all-purpose flour
- ¼ cup packed light brown sugar
- ½ cup confectioner's sugar, plus more for garnish
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- For the Filling:
- 4 Large Eggs
- 2 cups granulated sugar
- ⅓ cup all-purpose flour, sifted
- ½ teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 1 cup fresh lemon juice (from about 8 lemons)
- 1 to 2 tablespoons powdered sugar, for sifting tops of bars once cooled
- Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, vanilla, lemon zest, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about ½ inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
- Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar, salt, and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
- Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
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