These lemon squares are classic – light, not too sweet and delicious. I have made them many times for bake sales and baby or wedding showers and served them on a platter with homemade brownies. The recipe came from my mom’s old Children’s Hospital cookbook, which she has had for years. They’re perfect with a cup of tea after lunch.
- 1/4 pound butter, softened
- 1/4 cup confectioners’ sugar, plus more for dusting
- 1 cup flour, plus 2 1/2 tablespoons, divided
- 1/2 teaspooon salt
- 2 eggs, lightly beaten
- 1 cup granulated sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
Pre-heat the oven to 350ºF.
Butter an 8-inch square pan. Combine the butter, confectioners’ sugar, flour and salt and press into the bottom of the prepared pan, making a crust. Combine the eggs, granulated sugar, the remaining 2 1/2 tablespoons flour, lemon juice and lemon zest and beat until light in color. Pour over the crust and bake for 25-30 minutes. Let cool until cool to the touch, then dust the top with confectioners’ sugar. Cut into uniform squares.