Classic lemon squares are always a popular dessert at teas, luncheons, and  showers.  As an added bonus, you can make them ahead and freeze for up to one month.

Southern Living
This Story Originally Appeared On myrecipes.com

Gallery

Jennifer Davick; Styling: Kacy Carroll

Recipe Summary

prep:
20 mins
additional:
1 hr 45 mins
total:
2 hrs 5 mins
Yield:
Makes about 2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

    Advertisement
  • Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

  • Bake at 350° for 20 to 25 minutes or until lightly browned.

  • Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.

  • Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.

Advertisement
Advertisement