One of my absolute favorite lemon desserts is the lemon square. Eating a lemon square transports me back to college. During my junior and senior year, I was a Resident Assistant at my beloved KU at an all-women’s residence hall, GSP-Corbin. GSP (stands for Gertrude Sellars Pearson if you were curious) had their own food service. Every once in a while, they would serve lemon bars (or squares) for dessert. It was hard to stop myself from getting more than one. Heck, I had a hard time resisting more than two. I loved them so much that when I started a workout regime, it was the only dessert I would allow myself to have. They were that special.
Since that time I’ve tried a couple of lemon square recipes with no success. 🙁 Granted, I tried them 20 years ago. I wasn’t as skilled at cooking, much less baking, at that time.
Recently, I was watching Trisha Yearwood on her cooking show on Food Network. She made lemon squares. I squealed! Literally. Then, I rushed to my laptop, found the recipe, and pinned it to Pinterest.
Now, while I adore lemon desserts, my husband does not. So, I waited until my parents came for a brief visit and made the lemon squares then. Unlike my previous attempts. these lemon squares turned out great. They were PERFECT! Delicious doesn’t even begin to cover it. My parents adored them. One day soon, I’ll have to make them again so I don’t have to share them with anybody.
The first thing you need to do with these lemon squares is to make the crust. I preheated the oven to 350. Then, I melted the butter in a saucepan. Typically I melt butter in the microwave but there was a lot of butter to melt (2 sticks). Using the saucepan worked best. While the butter was melting, I mixed together flour and confectioner’s sugar. I added the melted butter and stirred until a nice dough formed. After spraying a 9×13 pan with cooking spray, I pressed the dough flat along the bottom of the pan. Then, I baked the crust for 25 minutes.
As the crust baked, I got to work on the lemon topping, otherwise known as the BEST part of a lemon bar. I combined the eggs, fresh juice from 2 large lemons and their zest. I whisked it until it was nice and smooth. Then I added sugar, flour, baking powder, and salt until it was creamy smooth. Once the crust was done, I pulled it out then poured the lemon mixture over it. I put it back in the oven and baked an additional 20 minutes. After it was done baking, I removed the pan, sprinkled some more powdered sugar on top, then let it cool.
I’m looking forward to making these again!
- 1 cup (2 sticks) butter, at room temperature
- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar, plus more for sprinkling
- 4 large eggs
- 5 Tbsp fresh lemon juice (from about 2 large lemons)
- 2 Tbsp lemon zest
- 2 cups granulated sugar
- 1 Tbsp all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 350.
- In a saucepan, melt the butter.
- Mix the flour and confectioners' sugar in a bowl and add the melted butter, mixing until a dough forms.
- Press the mixture firmly into a 9x13 pan, making it flat. Bake the crust for 25 minutes.
- While the crust is baking, combine the eggs, lemon juice and zest until smooth.
- Add the granulated sugar, flour, baking powder and salt, and mix until smooth.
- Pour the lemon mixture over the baked crust.
- Bake for 20 minutes more.
- Remove the pan from the oven and sprinkle the top with confectioner's sugar.
- Let the squares cool completely.
- Cut into squares and serve.
- Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/lemon-squares-recipe/index.html?oc=linkback