Perfect Lemon Squares

Perfect Lemon Squares

15
Sierra S 2

"These are so easy. Sweet and tangy with a perfect shortbread crust."

Ingredients

2 h 45 m servings 228 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
  3. Bake in the preheated oven until the crust is golden brown, about 20 minutes.
  4. While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust.
  5. Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.

Reviews

15
  1. 16 Ratings

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Most helpful

Great Recipe 5 stars! Will be making this one again! I used pecans instead of almonds. I lightly sprinkled powder sugar while still warm on the top. Make sure they are cool before cutting as p...

Most helpful critical

Left a super bad aftertaste & looked a little slimey. I was embarassed to serve it to my family. Check out a different recipe!

Left a super bad aftertaste & looked a little slimey. I was embarassed to serve it to my family. Check out a different recipe!

Great Recipe 5 stars! Will be making this one again! I used pecans instead of almonds. I lightly sprinkled powder sugar while still warm on the top. Make sure they are cool before cutting as p...

tart, tasty, tangy! leave out the cooconut!

These a really the perfect lemon squares!! I sub. pecans for the almonds and doubled that amount. I also doubled the coconut. They were great and not too sweet.

this was yummy! i didn't have any almonds so i just made the crust without it. i'm undecided about the crust maybe if i add the almonds it would have been perfect. i'll make this again.

These turned out SO much better than I thought they would! Very lemony, but I made sure to increase the lemon zest to 3 tablespoons. I ended up using the zest from 6 lemons, and the juice from 4...

I made these as directed except I didn't add the coconut. Everyone loved the crust and the filling has a great texture. The only thing I didn't care for was the color. Because of the brown su...

Delicious. Perfect blend of sweet and tart. Easy to make. Had no problems with the filling solidifying. Followed the recipe exactly, except I did not toast the coconut. I'll definitely make...

Not your everyday lemon bars. Good, but I like a stronger lemon flavor. I also agree with other reviewers about the coconut. I like coconut, so included it, but I think it reduced the lemon f...