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Luscious Lemon Squares

Everyone loves homemade lemon squares! These refreshing sweet and lightly tart lemon squares are Betty's Best.

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( 127 Ratings)

127 Ratings

5 Stars 65%

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 46 )

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Prep Time 10 min
Total Time 60 min
Servings 25

Ingredients

1: cup Gold Medal® all-purpose flour

1/2: cup butter or margarine, softened

1/4: cup powdered sugar

1: cup granulated sugar

2: teaspoons grated lemon peel, if desired

2: tablespoons lemon juice

1/2: teaspoon baking powder

1/4: teaspoon salt

2: eggs

: Powdered sugar

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Directions

1 Heat oven to 350ºF.
2 Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges.
3 Bake crust 20 minutes.
4 Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
5 Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.

EXPERT TIPS

Expert Tips

Grate only the yellow portion of the lemon; the white portion, or pith, is very bitter.

Rise to the occasion! Self-rising flour can be used in this recipe. (Do not omit baking powder and salt.)

To ensure recipe success, do not use vegetable oil spreads.

For a bright lemon color, add 4 to 6 drops of yellow food color with the eggs and sugar mixture.

One medium lemon should give you just enough peel and juice to make these refreshing bar cookies.

Make Lemon-Coconut Squares: Stir 1/2 cup flaked coconut into egg mixture in step 2.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 90
Calories from Fat: 35 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 80 mg; 80 %;
Total Carbohydrate: 13 g; 13 %
(Dietary Fiber 0g 0% ),
Protein: 1 g; 1 %

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1 Fruit; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 46 Reviews View All

Posted 5/16/2013 5:06:36 PM REPORT ABUSE e_m_rose said:

Rating:

This is a pretty decent recipe. I would advise following the suggestions from the other comments about the quantity of lemon juice added - I used about 3.5 tbsps. It turned out really well. I thought it was a very nice balance between tart and sweet.

This reply was: Helpful Inspiring

Posted 4/15/2013 3:29:50 PM REPORT ABUSE Araxie said:

Rating:

I love this recipe. It is my go to recipe for lemon squares. I always add the juice of one fresh lemon. Don't use bottled lemon it will taste off from the chemicals in the bottled lemon. I use at least 3 tbsp of lemon juice, never any less than that. This is meant to be a more jammy sort of lemon square. I don't like the recipes that use flour in the filling. The baking soda reacts with the acid to help the filling gel up. Don't over bake, but don't under bake either. I also pour my filling on as soon as the crust is done. It can stick to the sides, but when I give to neighbors I give the prettier inside pieces, and the all love the flavor of these. The more juice you use the more sticky and runny the filling would be. If you use more than 4 tablespoons of juice double the recipe for the filling at least. I beat my eggs until they are thick and creamy yellow. I am not afraid to beat them, I feel the more I beat the better the filling turns out.

This reply was: Helpful Inspiring

Posted 9/23/2012 3:26:22 PM REPORT ABUSE bells73 said:

Rating:

This is the second time I have made these, and I cannot get the filling light and fluffy. no matter how long I beat it. They taste good, but I would not serve them to anyone.

This reply was: Helpful Inspiring