Recipe for these Lemon Squares came to being after 3 days of testing. I made it 3 times in those 3 days until I finally got it the way I liked. What I wanted to create was not too sweet lemon bars with thick shortbread crust and tangy lemon curd filling.
In the end I was very satisfied with it so I hope you will be, too!
- SHORTBREAD CRUST:
- 3 cups all purpose flour 385 g
- 1 1/2 cups powdered sugar 185 g
- a pinch of salt
- 1 1/2 cups butter melted, 350 g
- 1/2 tsp vanilla extract
- LEMON CURD TOPPING:
- 6 eggs whole
- 1 1/2 cups – 2 white sugar 200 – 300 g
- 1/2 cup – 2/3 fresh lemon juice 120 – 155 ml, from about 4 lemons
- zest from 3 lemons
- 1/2 cup all purpose flour 65 g
- 1 1/2 teaspoons baking powder
Combine flour, powdered sugar and salt in a bowl. Add melted butter and vanilla extract. You will get a soft dough.
Transfer the dough into 9 x 13 inch baking pan lined with baking paper. Bake for 15 minutes at 350 F (175 C). Take out of the oven.
In the meantime, mix whole eggs together with sugar until fluffy.
Add lemon juice and lemon zest and mix some more until sugar starts dissolving.
Add flour and baking powder and mix just until incorporated. Pour over hot shortbread crust and return to the oven. Bake for about 35-45 minutes more or until set in the middle. Cool completely, cut and serve dusted with powdered sugar.
How many people does this serve?
It is 9×13″ pan, about 24 servings.
Yum! Yeah, a recipe that’ll definitely be made in my kitchen 2morrow! And it even has a homemade curd! = ) lemon has lately become a huge fav for me….♥
Great, Lori! Check out other delicious lemon recipes: https://www.kitchennostalgia.com/tag/lemon/
Thanks, I surely wiil.
I made those lemon squares today, the lemon flavor is strong, just what you want and its fresh lemon burst is really good paired with frozenvanilla yogurt.&a cup of camomile tea. Thanks, my mom luvs lemon squares too, cant wait to bring her a plate of these. = )
Great, Lori! Hope your mum will love them. 🙂
Best lemon bars ever!! I can’t wait to make these over and over again! I thought the crust was too thick at first, but now I love them- perfect balance!
How much white sugar and lemon juice do you use?
1½ – 2 cups (200 – 300 g) white sugar
½ – ⅔ cup (120 – 155 ml) fresh lemon juice (from about 4 lemons)
How do you determine how much sugar to use? Is it just according to how sweet you want it?
As far as the lemon juice, is it just four lemons and the amt. you listed is approximate?
Thank you! 🙂
Yes, I don’t like very sweet desserts, so I usually use less sugar then recipe says. But I’m aware that other people like it sweeter.
The same is with lemon juice. If you like more acidity, add more lemon juice. I used juice from 4 medium sized lemons.