Certainly! Here’s a detailed recipe for creamy lemon squares that will guide you through creating a deliciously tangy and sweet treat.
Creamy Lemon Squares Recipe
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- A pinch of salt
For the Lemon Filling:
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- 1 cup fresh lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
- ½ teaspoon baking powder
- A pinch of salt
For Garnish (Optional):
- Powdered sugar for dusting
- Lemon zest
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. This will help in lifting the lemon squares out of the pan once they are set.
2. Prepare the Crust: In a medium mixing bowl, combine the flour, sugar, and a pinch of salt. Add the cold, cubed butter. Using a pastry cutter, fork, or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. The butter should be well incorporated but still visible in small pieces. This will ensure a flaky, tender crust.
Transfer the mixture into the prepared baking pan and press it evenly across the bottom with your fingers or the back of a spoon. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden brown. Remove from the oven and set aside to cool slightly while you prepare the lemon filling.
3. Make the Lemon Filling: In a large mixing bowl, whisk together the granulated sugar and flour until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the fresh lemon juice, lemon zest, baking powder, and a pinch of salt. The mixture should be smooth and well combined.
4. Bake the Lemon Squares: Pour the lemon filling over the partially baked crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center. It should be slightly golden around the edges. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
5. Cool and Cut: Allow the lemon squares to cool completely in the pan on a wire rack. This may take a couple of hours. Once cooled, lift the squares out of the pan using the parchment paper overhang. Transfer to a cutting board and cut into squares or rectangles.
6. Garnish and Serve: If desired, dust the tops with powdered sugar and sprinkle with extra lemon zest for added flavor and visual appeal. Serve and enjoy!
Tips for Perfect Lemon Squares:
- For the freshest flavor, use freshly squeezed lemon juice and zest.
- Make sure the crust is fully baked before adding the lemon filling to prevent a soggy bottom.
- Let the squares cool completely before cutting to ensure clean, neat slices.
These creamy lemon squares are perfect for a refreshing dessert or a sweet treat with afternoon tea. The tangy lemon filling pairs beautifully with the buttery crust, making for a deliciously balanced dessert that’s sure to impress. Enjoy!
