Welcome to the world of delightful tangs and sweet aromas with our 'Best Zesty Lemon Square Dessert' – a recipe that promises to bring a burst of citrusy sunshine to your table. These lemon squares, with their perfect balance of tart and sweet, are not just a treat for the taste buds but also a feast for the eyes. Ideal for every occasion, from a cozy family gathering to an elegant dinner party, these lemon bars offer a refreshing twist to your dessert menu. The recipe combines the simplicity of everyday ingredients with the sophistication of flavors, ensuring a culinary experience that's both familiar and exciting.
Dive into the layers of this dessert, where each bite takes you through a crumbly, buttery shortbread base followed by a smooth, lemony filling, topped with a dusting of powdered sugar for that final touch of elegance. What makes our lemon squares stand out is the carefully balanced proportions ensuring the right amount of zing without overpowering sweetness. Whether you're a seasoned baker or trying your hand at baking for the first time, this recipe is fuss-free and foolproof. Get ready to impress your family and friends with these homemade lemon squares that look as splendid as they taste.
Ingredients
For the Crust:
- 1 cup (125 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ½ cup (113 grams) unsalted butter, cold and cubed
- Pinch of salt
For the Lemon Filling:
- 2 large eggs
- 1 cup (200 grams) granulated sugar
- 2 tablespoons all-purpose flour
- ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- Powdered sugar, for dusting
Instructions
Make the Crust: In a medium bowl, combine 1 cup flour, ¼ cup sugar, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs. Press this mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes, or until lightly golden.
Prepare the Lemon Filling: While the crust is baking, whisk together the eggs and 1 cup sugar in a bowl until smooth. Stir in 2 tablespoons flour, lemon juice, and lemon zest until well combined.
Hint: When making the lemon filling, ensure that the lemon juice is freshly squeezed for the best flavor. Bottled lemon juice can be used in a pinch, but fresh juice provides a brighter, more natural citrus taste which significantly enhances the overall quality of the dessert. Also, when zesting the lemons, be careful to only zest the outer yellow skin and avoid the white pith underneath, as the pith can add a bitter flavor to your filling. This small attention to detail makes a big difference in the final taste of your lemon squares.
Variations
- Nutty - Stir in a half cup of finely chopped walnuts or pecans into the crust mixture for a delightful crunch and a rich, nutty flavor. This addition complements the tangy lemon filling and adds an extra layer of texture to each bite.
- Berrylicious - Layer a cup of fresh raspberries or blueberries on top of the crust before adding the lemon filling. The berries will bake into the dessert, creating a juicy, fruity layer that pairs beautifully with the zesty lemon flavor, offering a colorful and tasty variation.
Equipment
- 8-inch square baking pan (or non-stick pan/cast iron skillet)
- Parchment paper
- Mixing bowls (medium and large)
- Whisk
- Measuring cups and spoons
- Zester or grater
- Juicer (for lemons)
- Kitchen knife
- Cutting board
- Oven
Top tip
For an extra smooth and creamy lemon filling, strain the lemon juice through a fine mesh strainer before mixing it with the other ingredients. This removes any seeds or pulp, ensuring your filling is perfectly silky and enhancing the overall texture of your lemon squares.
FAQ
The lemon squares are done when the filling is set and doesn't jiggle when you gently shake the pan. The edges should be lightly golden. It's important not to overbake them as the filling will continue to set as it cools.
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Keep in mind that the fresh zest is important for the lemon flavor, so try to include that even if using bottled juice.
Best Zesty Lemon Square Dessert
Ingredients
For the Crust:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter cold and cubed
- Pinch of salt
For the Lemon Filling:
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- In a medium bowl, combine flour, sugar, and a pinch of salt. Add the cold, cubed butter and blend until it resembles coarse crumbs. Press this mixture into the bottom of the prepared pan. Bake for 15-18 minutes, or until lightly golden.
- While the crust is baking, whisk together the eggs and sugar in a bowl until smooth. Stir in flour, lemon juice, and lemon zest until well combined.
- Pour the lemon filling over the hot crust and return to the oven for 20-25 minutes, or until the filling is set.
- Let the lemon squares cool completely in the pan on a wire rack. Once cooled, lift out using the parchment paper, cut into squares, and dust with powdered sugar before serving.
Notes
- For the best flavor, use freshly squeezed lemon juice and fresh lemon zest.
- Strain the lemon juice through a fine mesh strainer before mixing for a smoother filling.
- Adjust baking time if using a skillet or cast iron pan, as they retain heat differently.
- Lemon squares can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
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