Lemon Squares

Lemon Squares are classic, bite-sized dessert bars made of fresh lemon juice and zest, sugar, flour and other baking ingredients. The silky, citrus, custard-like filling is encased in a buttery crust. This makes a wholesome family sweet treat for any occasion, all year round. This is a recipe of The Quirino Kitchen by Elizabeth Ann Quirino.

Cook Time1

Total Time1

Course: Dessert, Snack

Cuisine: American, Asian, Filipino

Keyword: Lemon Squares

Servings: people

Calories: 733kcal

Author: Elizabeth Ann Quirino

Equipment

Baking pan - 8 x 8 or 9 x 13 inches
Lemon zester
Cake Mixer
Mixing bowls
Measuring cups and spoons
cake tester

Ingredients

For the crust:

2 cups all-purpose flour
1 cup organic confectioner's sugar
1/2 cup cornstarch
1/2 teaspoon salt
1 cup unsalted butter, chilled, cut in small square pieces

For the lemon filling:

6 whole eggs
1 cup freshly-squeezed lemon juice
2 cups granulated sugar
1/2 cup all-purpose flour
2 Tablespoons lemon zest (from the fresh lemons)
1 teaspoon organic lemon extract
1 teaspoon baking soda
1 teaspoon baking powder

For topping:

3 Tablespoons organic confectioner's sugar

Instructions

To bake the crust:

Preheat the oven at 350 F degrees.
Grease the baking pan with baking spray and set aside.
In a large mixing bowl, combine the 2 cups all-purpose flour, 1 cup confectioner's sugar, cornstarch, salt and the unsalted butter. Mix well till all ingredients are incorporated.
Add the flour mixture to the pre-greased baking pan. Using a large fork, press the crust to the bottom of the pan. Run the fork across so that the flour mixture is even and smooth.
Refrigerate the crust in the pan for 10 minutes, so the mixture firms up.
Then place the pan in the oven, and bake for 20 minutes at 350 F, till the top is light brown and has a slight buttery aroma.
Remove the pan from the oven. Cool on the counter, for about 10 minutes while you prepare the filling.

To prepare the lemon filling:

Adjust the oven to a temperature of 325 F degrees to preheat.
Using a cake mixer, beat the eggs till thick, for about 5 minutes.
Add the granulated sugar, lemon juice and zest. Mix well for about 2 minutes.
To the lemon mixture, add the flour, baking powder and baking soda.
Pour the lemon extract and mix well.
Pour the lemon filling into the cooled crust. Bake for 38 to 40 minutes in 325 F degrees. Use a cake tester to check if done -- the tester should come out clean if you prick the middle top portion of the lemon filling.
Take the baking pan out of the oven and cool on the counter for at least 40 minutes.
Cover with foil. Refrigerate for at least 5 hours or up to overnight for the lemon filling to firm up.

To prepare Lemon Squares:

After the lemon filling has firmed up to a solid state, sprinkle the 3 tablespoons of organic confectioner's sugar all over the lemon filling.
Using a sharp knife, cut the lemon squares into 3-inch square pieces. Serve with a favorite beverage.

To keep the Lemon Squares:

Leftover Lemon Squares should be covered and refrigerated. They keep in the refrigerator for 1 week.
If freezing, keep the Lemon Squares in an air-tight plastic container. They last up to 1 month in the freezer.

Cook's comments:

In all these years I have been baking Lemon Squares, I discovered that the organic confectioner's sugar I use for this recipe, is the best-tasting. If conveniently available, I suggest you use the same, too.

News from the Author:

Enjoy these luscious Lemon Squares for snacks, or desserts, as you read my new memoir which just published this week - Every Ounce of Courage: A Daughter's Reflections On Her Mother's Bravery by Elizabeth Ann Besa-Quirino. My book is sold in paperback or Kindle format, on Amazon worldwide and most online booksellers.

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