Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
For the Creamy Lemon Filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh lemon juice (from about 4-5 lemons)
- 2 teaspoons lemon zest (from the same lemons)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Powdered sugar for dusting (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- Make the Crust:
- In a medium-sized bowl, combine the all-purpose flour and powdered sugar.
- Cut in the cold, cubed unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven for about 20 minutes or until it’s lightly golden.
- Prepare the Lemon Filling:
- While the crust is baking, in a separate bowl, whisk together the eggs, granulated sugar, all-purpose flour, lemon juice, lemon zest, salt, and baking powder until well combined.
- Assemble and Bake:
- Pour the lemon filling mixture over the hot baked crust.
- Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill:
- Allow the lemon squares to cool completely in the baking dish on a wire rack.
- Once cooled, refrigerate them for at least 2 hours (or overnight) to set.
- Cut and Serve:
- Use the parchment paper overhang to lift the lemon squares out of the baking dish.
- Dust the top with powdered sugar if desired.
- Cut into squares or bars.
- Enjoy: Serve your creamy lemon squares chilled and enjoy!