The magic of these creamy lemon squares lies in their perfect balance of flavors and textures. The buttery, slightly crunchy crust provides a delightful foundation for the smooth, tangy lemon filling. The addition of heavy cream to the filling gives these squares a luxurious, melt-in-your-mouth texture that elevates them beyond the typical lemon bar.
Creamy Lemon Squares Recipe
Ingredients:
For the Crust:
- 1 cup (120g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
For the Filling:
- 1 cup (200g) granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- 2/3 cup (160ml) freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest (optional, for extra lemony flavor)
- 1/2 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream
Instructions:
- Preheat the Oven: Preheat your oven to 350Β°F (175Β°C). Grease an 8×8-inch (20×20 cm) baking dish and line it with parchment paper, leaving some overhang to make removal easier.
- Prepare the Crust: In a medium bowl, combine the flour, sugar, and salt. Add the melted butter and stir until the mixture is evenly combined and crumbly. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake for 15-18 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly.
- Make the Filling: In another medium bowl, whisk together the sugar and flour. Add the eggs, lemon juice, lemon zest (if using), and vanilla extract. Whisk until the mixture is smooth and well combined. Finally, stir in the heavy cream until fully incorporated.
- Bake the Lemon Squares: Pour the filling over the partially baked crust, spreading it out evenly. Bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center. The edges may be slightly golden.
- Cool and Chill: Remove the baking dish from the oven and let the lemon squares cool to room temperature in the pan. Once cooled, refrigerate for at least 2 hours, or until fully chilled and firm.
- Serve: Once chilled, lift the lemon squares out of the pan using the parchment paper overhang. Cut into squares and dust with powdered sugar before serving, if desired.
