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Delicate Lemon Squares

Delicate Lemon Squares	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.4 stars stars based on 9 reviews
  •   89% would make this again
  • Review this recipe  Read reviews
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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

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Reviews of Delicate Lemon Squares:

1-5 of 9 reviews   Next >>

  Carly Matthews in Columbus, GA  Dec 26, 2014
Would make this again.
Just like the ones my ex-MIL used to make! They were always my favorite Christmas dessert, and this coming from someone who is usually a total chocoholic! The only suggestion I would make is to wait until just before serving to add the powdered sugar. Mine soaked in to the lemon filling, and though they still tasted fantastic, they just weren't as pretty. 5 stars

  A cookie baker in florida  Dec 9, 2014
Would not make this again.
this recipe was very easy to make, but it was too sweet to me and not tart enough. 3 stars

  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

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