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Delicate Lemon Squares

Delicate Lemon Squares	Opens photo in lightbox. Hit Escape or X to exit lightbox.

A traditional lemon bar with a shortbread crust and a tangy lemon curd filling, dusted with powdered sugar.

Makes about 25

For the crust:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 cup butter

For the filling:
2 large eggs
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
1/2 teaspoon baking powder

additional confectioners' sugar

Stir together flour and confectioners' sugar; cut in butter until mixture clings together. Pat into an ungreased 8-inch square pan; bake at 350 F. for 10-12 minutes. Meanwhile, beat eggs in mixing bowl; add granulated sugar and lemon juice and beat until thick and smooth, 8-10 minutes. Stir together flour and baking powder;
add to egg mixture, blending until all ingredients are moistened. Pour egg mixture gently over baked crust layer. Bake at 350 F. for 20-25 minutes. Cool slightly. Sift additional confectioners' sugar over top. Cool completely; cut into 1-1/2-inch squares.

Note: Posted by Amy W. to the now-defunct Holiday Cookie Club at Epicurious.com

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Reviews of Delicate Lemon Squares:

1-5 of 7 reviews   Next >>

  Jilene  Mar 3, 2010
Would make this again.
very yummy! 5 stars

  Dianne in California  Dec 19, 2008
Would make this again.
I had this recipe 25 years ago and lost it. All of the updated ones do not have you blend the eggs and sugar for the 8 to 10 minutes and I feel that not doing this aids in the filling mixing with the cookie and becoming mushy. This recipe helps keep the two separate layers. Thanks for helping me find this. 5 stars

  Kathleen in Alberta Canada  Dec 16, 2008
Would make this again.
very easy to make and never fail.I've printed it for future reference. It's a keeper. Thanks and Merry Christmas 5 stars

  Lynn in Panama City Beach, FL  Dec 14, 2006
Would make this again.
This is a very tasty lemon squares recipe. It should be noted that the butter to be cut into the flour and confectioners sugar should be cut in pieces and should be COLD. That way the crust is much easier to handle. I made this recipe for a cookie swap at my office and it turned out well. 4 stars

  A cookie baker  Dec 13, 2006
Would make this again.
I found this recipe very easy to follow and the easiest lemon square recipe I have made. 5 stars

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