Creamy Lemon Squares

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Of course! Creamy Lemon Squares are the perfect dessert—a vibrant, tangy, and creamy lemon layer atop a buttery, shortbread-like crust. They’re like a burst of sunshine in a bar cookie.

This recipe strikes a beautiful balance between sweet and tart, with a luxuriously smooth, creamy texture that sets it apart from more custard-like versions.

Creamy Lemon Squares

This recipe uses a technique that creates an incredibly smooth, almost cheesecake-like filling without any curdling.

Yields: 9 large squares or 16 small bars
Prep time: 20 minutes
Cook time: 45-55 minutes, plus chilling

Ingredients

For the Shortbread Crust:

· 1 cup (125g) all-purpose flour
· ¼ cup (50g) granulated sugar
· ½ cup (1 stick / 113g) unsalted butter, cold and cut into small cubes
· ¼ teaspoon salt

For the Creamy Lemon Filling:

· 4 large eggs, at room temperature
· 1 ⅓ cups (266g) granulated sugar
· 1 tablespoon lemon zest (from about 2 lemons)
· ¾ cup (180ml) fresh lemon juice (from about 4-5 lemons)
· ½ cup (65g) all-purpose flour
· ½ teaspoon baking powder
· ¼ teaspoon salt
· ½ cup (120ml) heavy cream or full-fat sour cream (see note below)

For Dusting:

· Powdered sugar

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, whisk together the 1 cup of flour, ¼ cup sugar, and salt.
  3. Add the cold, cubed butter. Using a pastry cutter, your fingers, or a food processor, work the butter into the flour mixture until it resembles coarse crumbs and starts to clump together.
  4. Press this mixture firmly and evenly into the bottom of the prepared pan.
  5. Bake for 18-20 minutes, or until the edges are just barely starting to turn golden.

Step 2: Make the Creamy Lemon Filling

  1. While the crust bakes, prepare the filling. In a large bowl, whisk the eggs and 1 ⅓ cups sugar together until just combined. You don’t need it to be frothy.
  2. Whisk in the lemon zest and fresh lemon juice.
  3. In a small separate bowl, whisk together the ½ cup flour, baking powder, and salt. This prevents lumps.
  4. Add the dry ingredients to the wet ingredients and whisk until just smooth.
  5. Finally, whisk in the heavy cream (or sour cream) until the mixture is homogenous.

Step 3: Bake the Squares

  1. Once the crust is out of the oven, reduce the oven temperature to 325°F (160°C). This lower temperature is key for a creamy, not curdled, filling.
  2. Pour the lemon filling over the hot crust.
  3. Return the pan to the oven and bake for 25-35 minutes at 325°F. The filling is done when the edges are set, but the center still has a slight jiggle when you gently shake the pan. It should not be liquidy. A thermometer inserted into the center should read about 185°F (85°C).

Step 4: Cool and Chill (The Most Important Step!)

  1. Place the pan on a wire rack and allow the lemon squares to cool completely to room temperature. This will take about 1-2 hours.
  2. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling step is non-negotiable as it allows the filling to fully set, making them firm enough to slice cleanly.

Step 5: Slice and Serve

  1. Use the parchment paper overhang to lift the entire block out of the pan.
  2. Place it on a cutting board. Dust the top generously with powdered sugar.
  3. For clean cuts, wipe your knife clean between each slice.
  4. Serve cold!

Recipe Notes & Tips for Success

· Heavy Cream vs. Sour Cream:
· Heavy Cream: Yields a richer, silkier, and slightly more delicate texture.
· Sour Cream: Creates a tangier, denser, and more cheesecake-like texture. Both are excellent!
· Room Temperature Eggs: Using room-temperature eggs helps them incorporate more smoothly into the batter, preventing overmixing.
· Don’t Overbake: The key to a creamy texture is pulling them out of the oven while the center is still a bit jiggly. The residual heat will continue to cook them as they cool.
· Fresh Lemon Juice is a Must: Bottled juice simply cannot compare in flavor. The fresh zest is also essential for that vibrant lemon aroma.
· Storage: Keep them covered in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months. Thaw in the refrigerator before serving.

Enjoy these wonderfully creamy and tangy lemon squares! They are a guaranteed crowd-pleaser.

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