Lemon Squares

For the crust, you'll need:

1/2 cup sated butter, softened
1 cup AP flour
1/4 heaping cup of confectioners' sugar
1 Tbsp cornstarch


For the lemon filling, you'll need:

4 eggs
1 1/3 cup granulated sugar
1 cup lemon juice
3 Tbsp AP flour
1/2 tsp vanilla extract*
1/2 tsp lemon extract*
2 tsp grated lemon zest*

*These ingredients are all optional but I think they make for a better tasting and more tart lemon square


Preheat the oven to 350 degrees F. Line an 8 x 8 inch pan with aluminum foil and spray with cooking spray or grease with butter.

For the crust, in a large bowl, combine the flour, confectioners' sugar, and cornstarch, then cut the butter into the dry ingredients. Mix the dough by hand until it is a crumbly mixture. Using fingertips and/or the back of a spoon, press dough into the prepared pan to form an even flat layer; prick the dough with a fork in 10-15 places so that air and steam can escape while baking. Bake for 12-15 minutes; the crust will be barely set and it will not be golden or browned —this is good. While the crust is baking, make the lemon filling.

For the lemon filling, whisk together all of the filling ingredients in a large bowl. The mixture will appear quite "runny", but that's okay because it will set during baking.

When the crust is finished baking, pour in the filling mixture and bake for another 20-30 minutes until the filling is set and does not jiggle when the pan is gently shaken. I found that mine took more like 30 minutes until it was set and not "jiggly".

Cool completely before slicing. In fact, I let mine cool at room temperature for a little while, then placed in the refrigerator for an hour or so before slicing.

Top slices with additional confectioners' sugar.

Enjoy! :)