Easy Lemon Squares for Spring Recipe
This easy lemon squares recipe is a perfect springtime treat featuring a buttery shortbread base topped with a tangy, velvety lemon filling. With a simple method and fresh lemon zest, these squares offer a delightful balance of sweetness and citrus brightness, ideal for gatherings or a refreshing dessert any day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Shortbread Base
- ½ cup butter (softened)
- ¼ cup powdered sugar
- 1 cup flour
- 1 pinch salt
Lemon Filling
- 2 large eggs
- 1 cup granulated sugar
- ½ teaspoon baking powder
- 3 tablespoons lemon juice (freshly squeezed)
- 1 pinch salt
- Zest of ½–1 lemon (½ – 1 tablespoon)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Lightly grease and flour an 8×8 inch (20×20 cm) square baking pan or line it with parchment paper to prevent sticking.
- Prepare Shortbread Base: In a medium bowl, beat the softened butter and powdered sugar on medium speed until combined. Add the flour and pinch of salt, then beat until a soft dough forms, about 1½ minutes. Press the dough evenly into the prepared pan.
- Bake Base: Bake the shortbread base in the preheated oven for 18-20 minutes until lightly golden. Remove from the oven and allow the crust to cool completely while leaving the oven on for the next step.
- Mix Lemon Filling: In another medium bowl, beat together the eggs, granulated sugar, baking powder, lemon juice, salt, and lemon zest until fully combined. Optionally, add 3-4 tablespoons of all-purpose flour if concerned about the filling sinking.
- Assemble and Bake: Pour the lemon filling over the cooled shortbread base. Return the pan to the oven and bake for 20-25 minutes, or until the center is set. Baking time may vary slightly.
- Cool and Serve: Remove from the oven and cool completely in the pan. For best results, chill in the refrigerator for 1 hour to make cutting easier. Cut into 16 squares, dust with powdered sugar, and serve.
Notes
- Ensure the shortbread base is fully cooled before adding the filling to prevent it from melting or mixing unevenly.
- If you notice the filling sinking during baking, gently folding in a few tablespoons of flour can help stabilize it.
- You can adjust the lemon zest amount to your taste for a stronger or milder lemon flavor.
- Chilling the lemon squares after baking helps them set well and makes slicing easier and cleaner.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
Keywords: lemon squares, spring dessert, lemon bars, shortbread, citrus dessert, easy baking, lemon zest, lemon filling
Find it online: https://zestywithzane.com/easy-lemon-squares-for-spring-recipe/
