CREAMY LEMON SQUARES-RECIPE

[Nat Quinn]

creamy lemon squares

Creamy Lemon Squares

INGREDIENTS

• 1 1/2 cups all-purpose flour

• 1/2 cup powdered sugar

• 1/2 cup unsalted butter, chilled and cut into small pieces

• 4 large eggs

• 1 cup granulated sugar

• 2 tablespoons all-purpose flour

• 1/2 cup lemon juice

• 1 tablespoon grated lemon zest

• 1/2 cup heavy cream

• Powdered sugar for dusting

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (175 degrees C) and grease an 8×8 inch square baking pan.

2. In a medium mixing bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. Cut in chilled butter until mixture resembles coarse crumbs. Press mixture into the prepared baking pan.

3. Bake for 18-20 minutes, or until lightly golden brown.

4. In a separate mixing bowl, whisk together eggs, granulated sugar, 2 tablespoons flour, lemon juice, lemon zest, and heavy cream. Pour the mixture over the baked crust.

5. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and golden brown.

6. Remove from the oven and let cool to room temperature.

7. Dust with powdered sugar before cutting and serving.

How to Make Six Ingredient Creamy Lemon Squares

Aside from the full flavor, the best part about this recipe for homemade lemon squares is how easy it is. It’s a perfect baking project to make with kids too!

To start, prepare your baking dish. Choose a square 8×8 inch baking dish. Line it with two rectangles of overlapping parchment paper. You want a couple of inches of parchment to hang over the edges of the baking dish. This makes it easy to remove the lemon squares later.

Three Ingredient Graham Cracker Crust

Next prepare the three-ingredient graham cracker crust. Use a food processor to grind graham cracker squares into a fine powder. This should just take a few minutes.

Then, add in ½ stick of melted butter (make sure it’s not too hot or it will splatter when you add it to the food processor) and ¼ cup of white granulated sugar. Give this a good blend in the food processor. The crust is ready when it’s fully combined and sticks together a bit.

Empty the crust directly into the prepared baking dish. Use an offset spatula or a large spoon to spread the crust out. Be sure to press it down with some force so it sticks together. And pack it up the sides of the baking dish too.

Pop the baking dish in a 350°F oven and bake until it’s just golden, about 8 to 12 minutes. This step is called blind baking. It sets up the crust so that your creamy lemon square filling won’t cause a soggy crust.

Let the crust cool in the baking dish when it’s finished baking. It will continue cooking even out of the oven. Meanwhile, whip up your creamy lemon square filling.

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