Instructions
Step 1: Prepare the Crust
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Preheat oven to 350°F (175°C).
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Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
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In a bowl, mix 1 cup flour and powdered sugar.
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Cut in the cold butter using a pastry cutter or fingers until crumbly.
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Press evenly into the pan and bake for 15-20 minutes until lightly golden.
Step 2: Make the Lemon Filling
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In a large bowl, whisk eggs and granulated sugar until smooth.
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Stir in lemon juice and zest.
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In a separate bowl, sift ¼ cup flour and baking powder, then whisk into the lemon mixture.
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Step 3: Bake & Cool
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Pour filling over the warm crust.
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Bake for 20-25 minutes until set (edges should be lightly golden).
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Let cool completely in the pan, then chill in the fridge for at least 2 hours.
Step 4: Slice & Serve
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Lift out using parchment paper.
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Cut into squares, wiping the knife between slices for clean edges.
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Dust with powdered sugar (optional) and enjoy!
Storage Tips
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Keep refrigerated in an airtight container for up to 4 days.
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Freeze (unfrosted) for up to 1 month.
Final Thoughts
These Creamy Lemon Squares are a delightful blend of tart and sweet, with a melt-in-your-mouth texture that’s simply irresistible. Whether you’re a baking novice or a seasoned pro, this recipe is foolproof and guaranteed to impress. Bright, zesty, and oh-so-creamy—they’re the ultimate citrus dessert!
Would you like any variations, like adding a raspberry swirl or a coconut crust? 😊🍋
