This and That

Random bits of my life

World’s Most Delicate Lemon Squares

Posted by Avital Pinnick on December 12, 2010

World's Most Delicate Lemon Squares

You can’t tell from the photograph but these lemon squares are still warm. They are so delicate, they make other lemon squares look like soggy bits of lemon meringue pie without the meringue. They literally dissolve in your mouth. They freeze well and are incredibly easy to make. What could be better?

Lemon Squares
Yield: 40 squares

Base:
3/4 cup butter or margarine
1/2 cup powdered sugar (icing or confectioners sugar)
1 1/2 cups flour

Filling:
3 eggs
3/4 cup granulated sugar
2 tbs flour
Juice and zest of 1 lemon
Powdered sugar for sprinkling on top of filling

Preheat oven to 350 degrees. Use a heavy 9″x13″ baking pan (I use a heavy, non-stick, metal Farberware pan, which doesn’t need greasing).

In a food processor fitted with a steel blade, pulse the butter/margarine, powdered sugar, and flour until crumbly. Press evenly into baking pan. Bake 20 minutes or until light golden brown. It should look like a huge shortbread cookie.

While the base is baking, mix filling ingredients in food processor until well blended. Take the base out of the oven and pour the filling onto the hot crust immediately. Return pan to oven and bake 15 minutes, just until set.

Cool for 10 minutes. Sprinkle powered sugar evenly over filling, using a fine-mesh sieve (if you buy icing sugar in 100 gm bags, you will only need 1 bag and you will have plenty to sprinkle on top). Loosen around the edges of the pan with a thin knife and cut into squares (5×8) while still warm.


Update from Jan. 10, 2011: They also freeze well. Arrange them in single layers with parchment paper or plastic wrap between. Wrap in foil or a freezer bag. Then hide them very well because some people actually prefer eating frozen lemon squares. :-)

 

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8 Responses to “World’s Most Delicate Lemon Squares”

  1. Cyndi Monday said

    Snagged this recipe. Thinking it will come in handy:)

  2. pam said

    My mouth is watering – seriously! You have verbally and visually made these bars so enticing I can’t wait to try them. The recipe is printing out as I write this. Thank goodness I don’t go on a diet at the beginning of the year!

  3. pam said

    OMG OMG OMG OMG OMG The are the most delicious lemon bars I have ever, ever eaten. Baked them today a bit ago and they are just ready to eat. I had to write immediately!

    Thank you for posting this recipe.

    The bars are a perfect, perfect balance, perfect texture and so simple. I can’t believe how simple.

    I am in heaven over here!! :-)

  4. polwig said

    I love lemon bars, and Pam from Gingerbread Snowflakes sent me to your site. Great simple recipe.

  5. Aryeh said

    I have a similar recipe, modified from Marie Simmon’s A-Z bar cookies. With that amount of butter/shortening, there should be no need to grease the pan in any case. The version I have has melted chocolate spread on the cookie base, cooled, and then the lemon curd gently poured and baked on top.

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