This absolute lemony delight is super sweet, super sour and on a buttery shortbread cookie crust...what more could you want!! Because it's SO over the top, a small piece is totally satisfying, although it still doesn't last long around here. Fun to make on a rainy weekend morning.
Preheat oven to 350 F. degrees
Cookie base version #1- for a rectangular pyrex pan
2 c. white flour
1/2 c. white sugar
1/4 tsp. salt
1/2 c. butter, either cold or room temp is fine, salted or unsalted, not too fussy!
Version #2- half this recipe and prepare in a square pyrex. Keep the filling recipe the same and it will be a bit thicker in the squares, also delish!
Use a pastry cutter, I LOVE mine, takes the pain out of making this and brings the flour mixture to a a perfect pea- like consistency.
PAM spray a large pyrex pan or something similar. Pour the crust into the pan and flatten down with a spoon. Bake this for about 20-25 minutes until it looks a bit golden on the edges.
Meanwhile, make the filling:
In a small bowl, mix 2 tbsp. flour, 1 tsp. baking powder and a pinch of salt. Set aside.
In a larger bowl, combine with a whisk:
1 1/2 c. white sugar
3 eggs
1/3 freshly squeezed lemon juice
Some possible add ins: frozen or fresh cranberries or raspberries
, coconut is also great, but just plain lemon is really our sinful favorite.
Pour in the flour mixture and whisk all together. Once the crust is done, lower the oven to 325 F. degrees. Pour the lemon filling onto the hot crust and bake for 45-50 min. Sometimes I forget to lower the heat, in which case I cook for less time, about 35 min. Better slow on the glow though.
These lemon squares are so ridiculously good...definitely a family favorite!
Preheat oven to 350 F. degrees
Cookie base version #1- for a rectangular pyrex pan
2 c. white flour
1/2 c. white sugar
1/4 tsp. salt
1/2 c. butter, either cold or room temp is fine, salted or unsalted, not too fussy!
Version #2- half this recipe and prepare in a square pyrex. Keep the filling recipe the same and it will be a bit thicker in the squares, also delish!
Use a pastry cutter, I LOVE mine, takes the pain out of making this and brings the flour mixture to a a perfect pea- like consistency.
PAM spray a large pyrex pan or something similar. Pour the crust into the pan and flatten down with a spoon. Bake this for about 20-25 minutes until it looks a bit golden on the edges.
Meanwhile, make the filling:
In a small bowl, mix 2 tbsp. flour, 1 tsp. baking powder and a pinch of salt. Set aside.
In a larger bowl, combine with a whisk:
1 1/2 c. white sugar
3 eggs
1/3 freshly squeezed lemon juice
Some possible add ins: frozen or fresh cranberries or raspberries
, coconut is also great, but just plain lemon is really our sinful favorite.
Pour in the flour mixture and whisk all together. Once the crust is done, lower the oven to 325 F. degrees. Pour the lemon filling onto the hot crust and bake for 45-50 min. Sometimes I forget to lower the heat, in which case I cook for less time, about 35 min. Better slow on the glow though.
These lemon squares are so ridiculously good...definitely a family favorite!
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