The Best Lemon Square Recipe You Need
I’m a HUGE fan of Lemon Squares. They’re buttery and tart, sweet and rich and they remind me of my very first date with my hubby. We used to go to this little cafe on Capital Hill in Seattle. It was open late and they served the best coffee and BIG lemon squares, like the size of 3-4 normal ones. And that was our first date - coffee, lemon squares and hours of conversation.
Fast forward to when I met Aaron’s Aunt Cindy - she’s known for her sweets and quite honestly is the best around. I’m ALWAYS trying to recreate her recipes; seafoam candy, almond rocca, snail tarts… And now, my friend, she gave us the biggest gift and shared her Lemon Square Recipe with me and said, sure you can share the secret, it’s really too good to keep to ourselves. ;)
Cheers to baking up some goodness, filling your red tins and maybe even thinking back to one of your first dates. ;)
Aunt Cindy’s Lemon Squares
2 cups all-purpose flour
1 cup powdered sugar, plus more for dusting
Pinch of salt
2 sticks butter, at room temperature, plus more for greasing
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Preheat oven to 350 degrees F. Lightly grease a 9 x 13 pan.
Make the crust by combining the flour, powdered sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. Bake for 20 minutes.
While the crust is baking, make the filling. In a medium sized bowl whisk the eggs, granulated sugar, flour and lemon juice together. Pour the filling over the baked crust and bake for 25 minutes longer. Once cooled sprinkle with powdered sugar, cut and serve!