Lemon Squares I

Lemon Squares I

61

"These bars are perfect on a hot summer day."

Ingredients

servings 243 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan.
  2. To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
  3. In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
  4. Bake for another 35 minutes, until filling is set. Let cool before cutting.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

61
  1. 77 Ratings

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This recipe was lovely!!! The base recipe is some what larger than the filling so I doubled the filling mixture, and it turned out perfect!

Great recipe, but I agree that the original recipe is just too sweet. I used 1 1/4 cups of sugar in the lemon mixture (the original recipie calls for 2) and still found it a tad too sweet. I pla...

I was impressed with these squares. They are very easy to make- I opted not to put the walnuts and instead used coconut. I also followed a couple of the reviews and added less sugar.

This recipe was good, but far too much crust to enjoy the lemony filling. I will cut down the flour, not the sugar in this one.

These squares are FANTASIC!!!!!! I didn't change a thing in the recipe. It was perfect! Great job. Thanks for the recipe.

I am obsessed with lemon squares, and although these were not the best I have tried, they were a good "bar type cookie". I am partial to a gooy lemon filling and a melt-in-your-mouth type crust...

This recipe was great! I tried it with less crust as some people said, and it was too thin. Next time, I will use the normal amount of crust, and I will add more filling.

Good but way too sweet. I'll make this one again, but I'll cut the sugar by at least 1/2 cup. The cookie part was just right in a 9x12" pan. Thanks!

Recipe is easy to make, but taste is too sweet. (Best to reduce sugar by half a cup.)