🍋 Creamy Lemon Squares
🛒 Ingredients
For the crust:
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1 cup (125g) all-purpose flour
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½ cup (115g) unsalted butter, softened
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¼ cup (50g) granulated sugar
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¼ tsp salt
For the lemon filling:
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3 large eggs
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1 cup (200g) granulated sugar
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2 tbsp all-purpose flour
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¼ cup (60ml) fresh lemon juice (about 1–2 lemons)
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1 tbsp lemon zest
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½ cup (120ml) heavy cream or sour cream (for creaminess)
👩🍳 Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
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Make the crust:
In a bowl, cream together butter and sugar until fluffy.
Mix in flour and salt until a crumbly dough forms.
Press evenly into the bottom of the prepared pan.
Bake for 15–18 minutes or until edges are lightly golden. -
Prepare lemon filling:
In a medium bowl, whisk eggs and sugar until smooth.
Add flour, lemon juice, lemon zest, and heavy cream; whisk until combined. -
Bake the filling:
Pour the filling over the warm crust.
Bake for another 18–22 minutes, or until the filling is set but still slightly jiggly in the center. -
Cool & chill:
Let cool completely at room temperature, then refrigerate for at least 2 hours to firm up. -
Serve:
Use the parchment overhang to lift squares from the pan.
Dust with powdered sugar if desired before cutting into squares.
✅ Tips
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For extra tang, add a little more lemon juice or zest.
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Substitute sour cream for heavy cream for a tangier filling.
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Store covered in the fridge for up to 4 days.
Want a gluten-free version, a vegan adaptation, or tips on making mini lemon tartlets?