Lemon Squares Recipe

Watch the video below for the recipe.

Taking the first bite makes your taste buds dance. I love the tangy lemon dessert. It reminds me of sunny days and time with family. The creamy lemon filling and buttery crust fit perfectly. This dessert combo of tangy and sweet is amazing. It turns every bite into a party.

I think of my grandmother when I make these lemon bars. Her kitchen was always full of family talk and the smell of fresh lemons. These special lemon bars from Sally’s Baking Addiction bring that memory to life. They add simple charm to any meal. Make them for a picnic, bake sale, or brunch. They will bring a zesty joy to the event.

Ingredients for Perfect Lemon Squares

Making top-notch lemon bars needs special ingredients. Each one brings a special taste and feel. The start is a crust made with unsalted butter. It’s rich and creamy. Granulated sugar makes it sweet, mixing well with the sour lemon.

All-purpose flour is key. It makes the crust and curd thicker. This gives the dessert structure and keeps it together.

Vanilla extract is not in all recipes. It makes the crust even better. Now, the filling. Mix sugar and flour for sweetness and creaminess. Fresh lemons shine here. Their juice and lemon zest pop with brightness.

Using fresh lemons is a must for a strong citrus flavor. Their juice and zest make the taste pop. Large eggs are needed to set the filling. They make it creamy but not too runny.

Some baking powder can be added. It makes the texture better and a little fluffier. With these ingredients, the lemon squares will be perfect. They are loved for their mix of sour and sweet.

Step-by-Step Instructions

Let’s learn to make lemon squares with easy and clear baking instructions. First, line your 9×13-inch glass pan with parchment paper. A glass pan keeps the lemon squares tasting pure, avoiding a metal taste. For the shortbread crust, mix melted butter, sugar, vanilla extract, salt, and flour. This makes a dough. Press the dough into the pan evenly and bake until lightly browned.

Make sure to poke holes in the warm crust. This helps your homemade lemon curd stick better and keeps the crust in place.

Now for the filling, the best part of this dessert recipe. Start by sifting flour and sugar to get rid of lumps. Then, whisk in the eggs and fresh lemon juice. This makes a creamy mix. Pour it on top of the crust and bake until it’s just set. Don’t bake too long, or it will be too hard. We want it soft.

After baking, let your lemon squares cool on the counter for a few hours. Then, chill them in the fridge for a perfect cut. A little powdered sugar on top makes them look and taste good. These steps make making lemon squares both fun and successful, even for new bakers.

FAQ

What makes Sally’s Lemon Squares Recipe unique?

Sally’s Lemon Squares are special. They mix tangy lemon with a buttery crust. Adding vanilla to the crust is Sally’s secret for better taste.

What type of lemons should I use for the filling?

Always use fresh lemons for the best taste. Bottled lemon juice is not as fresh.

Can I use a metal pan for baking the lemon squares?

You can bake in a metal pan. But, a glass pan is better. It stops a metal taste and makes it easy to clean with parchment paper.

What temperature should I bake the lemon squares at?

Bake them at 325°F. This temp keeps them from over-baking. It makes a perfect lemon filling.

How long should I let the lemon squares cool before serving?

Cool for two hours at room temp. Then, chill in the fridge. It sets the layers for easier cutting.

What are the seven ingredients needed for this recipe?

You’ll need butter, sugar, flour, lemons, vanilla, baking powder, and eggs. Each one helps make the lemon squares taste just right.

Can I use a stand mixer to prepare the dough and filling?

A stand mixer is okay to use. But you can use two bowls. It’s easy and makes cleanup quick.

Any tips for ensuring the lemon filling is lump-free?

To keep the filling smooth, sift the flour and sugar. Then, add the eggs and lemon. It’s a key step for a lump-free filling.

How should I store leftover lemon squares?

Keep them in an airtight box in the fridge. You can freeze them, too. Thaw in the fridge before eating again.

Can I use flavored extracts other than vanilla in the crust?

You can try other extracts instead of vanilla. Almond or lemon could be fun. But they’ll change the classic taste of these lemon squares.

Source Links

• https://sallysbakingaddiction.com/lemon-bars-recipe/
• https://preppykitchen.com/lemon-bars/
• https://anitalianinmykitchen.com/lemon-squares/