Buttery Lemon Squares
Prep and Cook Time: about 1 hour and 20 minutes. Notes: The lemon squares can be chilled airtight for up to 2 days.
Yield: Makes 24 bars
Ingredients
- 1 cup (1/2 lb.) butter, at room temperature
- 1/2 cup plus 2 tablespoons powdered sugar
- 2 1/3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons grated lemon peel
- 6 tablespoons lemon juice
- 4 large eggs
Preparation
1. In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.
2. Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.
3. Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust.
4. Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.
5. Let cool completely in pan, then cut into 24 bars.
Note: Nutritional analysis is per bar.
Nutritional Information
- Calories:
- 205 (39% from fat)
- Protein:
- 2.4g
- Fat:
- 8.8g (sat 5.1)
- Carbohydrate:
- 30g
- Fiber:
- 0.3g
- Sodium:
- 112mg
- Cholesterol:
- 57mg
Member Ratings and Reviews
![]()
My family prefers this recipe to the one I have used for years. The custard part sets up very nicely. I think the crust could use just a bit more sugar.01/24/10
![]()
My dad used to say that there are only two flavors of anything: chocolate, and "everything else"! Well, lemon bars are #2 in my hit parade -- LOVE THEM! This recipe is almost identical to one I've been using for years, with the same great results every time. I can't make them often, though, because I'd eat the entire panful at one sitting!12/23/09





