{Simple, Sweet & Tangy} Lemon Squares
Buttery. Sweet. Perfectly tangy. These Sweet & Tangy Lemon Squares are a wonderful combination of buttery shortbread and luscious lemon curd! This simple and stress-free 6 ingredient recipe requires one bowl, a whisk, and less than 10 minutes to prep! They are sunshine in dessert form! 🙂
These lemon squares are a textural masterpiece! With a flaky shortbread crust, a gooey lemon curd filling, and a lightly dusted icing sugar topping they are the perfect summer treat to have you coming back for seconds!
To make my Sweet & Tangy Lemon Squares, you will need:
- Flour
- Sugar (Granulated + Icing)
- Butter
- Eggs
- Lemons
- *Salt*
Let’s make some some Lemon Squares!
Start by preheating your oven to 350F (325F convection bake). Line a 9″x9” baking pan with parchment paper.
In a large bowl, *and using clean hands* massage softened butter into 1/4 cup sugar and 1.5 cups flour until a mixture resembling wet sand forms. (This is my favourite step!! Be sure not to forget to stop…smell the butter… and feel the sand texture develop between your fingers!)
Press mixture evenly into the bottom of your prepared 9”x9″ baking pan.
Bake for ~20 min or until edges are golden brown (while your crust is baking – take a couple of minutes to clean your just used large mixing bowl – we will be using the same one for the lemon curd!)
Juice 3 lemons and set aside. In the large mixing bowl, mix together eggs, sugar, and flour. Set aside.
Once shortbread crust has finished baking, remove from the oven. At this time, add Lemon juice to the egg, sugar, salt, and flour mixture.
Pour curd mixture over baked shortbread crust. Return baking pan to the oven.
Cook lemon squares for 25-30 minutes, or until curd is set to a slight wobble.
Allow to cool completely in pan. Once set, remove from baking pan, cut into squares, and decorate with icing sugar! **for a quicker set – place baked lemon squares in the fridge for 30min to overnight to set
Enjoy! 🙂
Like fruity desserts?! You may like these tangy summer treats!
{Simple, Sweet & Tangy} Lemon Squares
Ingredients
Shortbread Crust
- 1 1/2 cup Flour
- 1/4 cup Granulated Sugar
- 1/2 cup Butter, softened
- pinch of salt
Lemon Curd
- 1 1/2 cup Granulated Sugar
- 4 Eggs large
- 2 tbsp Flour
- 3 Lemons
- pinch of salt
- 1-2 tbsp Icing Sugar for decorating!
Instructions
Shortbread Crust
- Start by preheating your oven to 350F (325F convection bake). Line a 9"x 9” baking pan with parchment paper.
- In a large bowl, use clean hands to blend butter into 1/4 cup sugar and 1 1/2 cups flour until a mixture resembling wet sand forms.
- Press mixture evenly into the bottom of the pan. Bake for ~20 minutes or until edges are golden brown.
Lemon Curd
- Â While crust is baking, whisk together eggs, sugar, and flour.
- Once crust is baked and removed from oven, whisk lemon juice into egg mixture and pour over the crust.
- Return to baking pan to the oven for another ~25-30Â minutes or until set to a slight wobble.
- Allow to cool completely in baking pan. Remove from pan, cut into squares, and decorate with icing sugar!
Notes
- These lemon squares can rest in the fridge for 1-2h before cutting for a chilled treat!
- For a clean cut, dip knife in hot water and wipe clean between each cut
- Any left over lemon squares can be stored overnight at room temperature and then transferred to the fridge for additional storage!
- Enjoy! Â
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