Creamy Lemon Squares are a delightful treat that combines the tangy freshness of lemon with a rich, creamy filling, all set atop a buttery, crumbly crust. This dessert is perfect for lemon lovers and is a great way to end any meal on a bright, sweet note. Hereβs a detailed recipe to make these luscious lemon squares at home.
Ingredients
For the Crust:
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 6 large eggs
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
- 1/2 cup heavy cream
- Powdered sugar, for dusting
Instructions
1. Prepare the Crust:
- Preheat your oven to 350Β°F (175Β°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the lemon squares out later.
- In a medium bowl, whisk together the melted butter, granulated sugar, flour, and salt until a dough forms. The mixture should be crumbly but should come together when pressed.
- Press the dough evenly into the bottom of the prepared baking dish. Use your hands or the back of a measuring cup to press it down firmly, ensuring an even layer.
- Bake the crust in the preheated oven for 20-25 minutes, or until it is lightly golden and set. Remove from the oven and let it cool slightly while you prepare the filling.
2. Make the Filling:
- In a large bowl, whisk together the granulated sugar and flour until well combined. Add the eggs, one at a time, whisking well after each addition to ensure a smooth mixture.
- Stir in the freshly squeezed lemon juice, lemon zest, and heavy cream. Whisk until the mixture is smooth and well combined.
- Pour the filling over the slightly cooled crust, spreading it out evenly.
3. Bake the Lemon Squares:
- Return the baking dish to the oven and bake for 30-35 minutes, or until the filling is set and the edges are slightly golden. The center may still be a little wobbly, but it will firm up as it cools.
- Remove the baking dish from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate the lemon squares for at least 2 hours, or until fully chilled and set.
4. Serve:
- Once the lemon squares are thoroughly chilled, use the parchment paper overhang to lift them out of the baking dish. Place them on a cutting board and cut into squares.
- Dust the tops of the squares with powdered sugar just before serving for an extra touch of sweetness.
Tips for Perfect Creamy Lemon Squares
- Fresh Lemons: Always use freshly squeezed lemon juice and zest for the best flavor. Bottled lemon juice lacks the bright, zesty taste of fresh lemons.
- Chilling is Key: Donβt rush the chilling process. Chilling allows the filling to set properly, making it easier to cut the squares without them falling apart.
- Room Temperature Ingredients: Using room temperature eggs will help the filling mix more evenly and smoothly.
- Adjust the Tang: If you prefer your lemon squares more tart, reduce the sugar in the filling slightly or add more lemon zest.
- Cutting: For clean cuts, use a sharp knife and wipe it clean between each cut.
Variations
- Lemon-Lime Squares: Substitute half of the lemon juice with lime juice for a tangy twist.
- Coconut Lemon Squares: Add 1/2 cup of shredded coconut to the crust for a tropical flavor.
