Lemon Squares

Hints: slightly heat lemons in microwave or warm water for most juice; always sift the powdered sugar, use a warmed knife (I like a bread knife) to cut the dessert into squares, dipping the knife blade in warm water between cuttings.


At least 9 per 8"x8" pan.


PASTRY: 1 cup flour ½ cup butter, softened ¼ cup powdered sugar pinch of salt. FILLING: 2 eggs 1 cup granulated sugar 2 tablespoons freshly squeezed lemon juice lemon zest ½ teaspoon baking powder ⅛ teaspoon salt TOPPING: 1 teaspoon lemon juice ¾ cup powdered sugar 1 tablespoon butter, softened

Nutritional information

No nutrition information available


PASTRY: Using the dough blade of the Cuisinart food processor mix the above ingredients until a ball of dough has formed. Press the dough into the 8"x8" pan. Bake at 350° for about 20 minutes, or until brown. FILLING: While the pastry is baking, mix in a stand mixer (my preference) the 2 eggs, beaten, 1 cup granulated sugar,2 tablespoons freshly squeezed lemon juice, the zest of one lemon, ½ teaspoon baking powder, and ⅛ teaspoon salt. Mix well. When pastry is brown pour the filling in the shell and return to the oven for about 25 minutes. Use a cake tester to check for doneness. When the tester comes out clean, remove the pan from the oven and cool completely. TOPPING: When the filling has cooled mix 1 tablespoon +1 teaspoon lemon juice, ¾ cup powdered sugar (sifted) and 1 tablespoon softened butter. Mix well and spread over the top of the filling. I recommend doing this a day in advance, or refrigerating so the topping will firm up. When ready to serve carefully remove the aluminum foil from the pan and cut the dessert into at least 9 squares.