Ingredients for Buttery Lemon Squares
- 1 cup (2 sticks) unsalted butter
- 7/8 cup powdered sugar (½ cup + 2 tablespoons)
- All Purpose Flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- Lemons, Rind Of
- ¼ cup fresh lemon juice
- 2 large eggs
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How to Make Buttery Lemon Squares
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ½ cup powdered sugar until light and fluffy.
- Gradually add 2 cups all-purpose flour and beat until just combined. Do not overmix.
- Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to fit the prepared pan. Press evenly into the pan.
- Bake for 20 minutes, or until lightly golden.
- Meanwhile, prepare the lemon filling: In a food processor or blender, combine 1 cup granulated sugar, ⅓ cup all-purpose flour, 1 teaspoon baking powder, the zest of 2 lemons, ¼ cup fresh lemon juice, and 2 large eggs. Blend until smooth.
- Pour the lemon filling evenly over the hot crust.
- Bake for another 35-40 minutes, or until the filling is set and no longer jiggly in the center.
- Remove from oven and let cool completely in the pan on a wire rack.
- Once completely cool, dust with 2 tablespoons powdered sugar.
- Using a sharp knife, cut into 24 squares.
- Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
79g
Fat
25g
Carbs
9g
