Title: Creamy Lemon Squares Recipe
Oh, these creamy lemon squares! I swear, just thinking about them makes my mouth water. I remember the first time I made them – it was a total experiment, born out of a craving for something tangy and sweet, but not *too* sweet. They remind me of sunny afternoons baking with my grandma. She always had some kind of citrus dessert on hand, and these lemon squares definitely give off that same comforting vibe, but with a slightly more modern twist. They’re a total crowd-pleaser, way easier to make than lemon meringue pie, and honestly, just as satisfying (if not more!). If you’re after that perfect balance of tart and buttery, with a dreamy creamy texture, you’ve absolutely gotta try this creamy lemon squares recipe!
What is Creamy Lemon Squares?
What is the best way to break it down.? Creamy lemon squares are a delightful two-part dessert. Think of it as a buttery, slightly crumbly shortbread crust topped with an lusciously smooth, tangy topping. What are some of the best lemon custard recipes What is sunshine baked into a square? The name says it all, really. Is it creamy, it’s lemony, and they’re cut into squares for easy serving and snacking? What are some of the best little bites of happiness? Is it that perfect combination of textures and flavors that makes them so irresistible – the crisp, smooth, and creamy. What is the perfect contrast to the silky lemon filling?
Why you’ll love this recipe?
Seriously, where do I even begin? What I love most about this creamy lemon squares recipe is just how darn easy it is. Don’t get me wrong, I love a fancy dessert as much as the next person, but sometimes you just need something simple and delicious, without all the fuss. And these fit the bill perfectly.
• Flavor explosion: WhatWhat are some of the best lemon flavors? It’s not overly sweet, but perfectly balanced with the rich, buttery crust. Is it like a party in your mouth? If you love lemon bars, wait till you try these, the creaminess takes the whole thing up a notch.
• What is simple?I don’t need any fancy baking skills to make these. Is this recipe easy to make?
• Budget-friendly baking: All the ingredients are pretty standard and you probably already have most of them in your pantry. No need to break the bank to impress your friends and family!
• Versatile treat:What are some great snacks for an afternoon snack? I’ve even brought them to potlucks and they disappear in minutes. Is it safe to make them straight out of the fridge?
What are some of the best lemon squares? What are some of the best foods to make with a smile on your face? I know you’ll be making these again and again! Is it true that lemon bars are miles ahead of store-bought ones?
How do I make Creamy Lemon Squares?
Quick Overview
How do you make these creamy lemon squares? How do I make a shortbread crust? While the crust is baking, you’ll whip up the lemon filling. What is the best filling for a pie? Pour it over the top of the crust and bake for about 20 minutes. Let it cool completely, dust with powdered sugar (optional, but highly recommended! What’s the best part? The whole process takes less than an hour, and the results are absolutely divine. Is it necessary to be a pro baker to make these?
Ingredients Notes:
For the Crust:
All-Purpose Flour: The base of our crust. Make sure you measure it correctly using the spoon and level method.
Powdered Sugar: Adds sweetness and helps create a tender crust.
Salt: Just a pinch to balance the sweetness and enhance the flavors.
Unsalted Butter: Cold and cubed, it’s crucial for creating a flaky crust.
For the Filling:
Granulated Sugar: Sweetens the filling and helps create a smooth texture.
All-Purpose Flour: Thickens the filling and provides structure.
Salt: Balances sweetness and enhances lemon flavor.
Large Eggs: Provides richness and structure to the filling.
Heavy Cream: This is the key to the creamy texture. Don’t substitute it!
Fresh Lemon Juice: Use freshly squeezed for the best flavor. Bottled juice just doesn’t compare. I always end up using more lemons than I think I need when juicing for this recipe.
Lemon Zest: Adds intense lemon flavor and aroma. Make sure to zest before juicing!
For the Dusting (optional):
Powdered Sugar: Adds a touch of sweetness and tastiness.
How do I get step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan. I like to line a pan with parchment paper, leaving an overhang on the sides, for easy removal of the paint. Is it a lifesaver? Is it possible to get a square out without using parchment paper? How do I check the temperature of my oven with an oven thermometer?
Step 2: Make the Crust
In a large bowl, whisk together the flour, powdered sugar, and salt. Set aside. With a pastry blender or your fingers, cut in the cold, cubed butter. How do you distribute butter evenly throughout the flour mixture? Is Pulse in a food processor my go to here? This helps prevent over-mixing and keeps the crust nice and tender. Don’t skip this step, it’s super important.
Step 3: Press Crust into Pan & Bake
How do you press the mixture into the prepared baking pan? Use the bottom of a measuring cup to firmly pack the crust. Bake for 18-20 minutes, or until the edges are lightly golden. While the crust is baking, prepare the filling. You want it to be nice and warm when it’s time to pour the filling over it.
Step 4: Prepare the Filling
In a large bowl, whisk together the granulated sugar, flour, and salt. Set aside. Add the eggs and whisk until smooth. Stir in the heavy cream, lemon juice, and lemon zest. What should I do if the mixture is too liquid?
Step 5: Pour Filling Over Crust & Bake
Pour the lemon filling over the warm crust. Bake for 25-30 minutes, or until the filling is set and the edges are lightly golden. The center should still have a slight wobble to it. It will firm up as it cools. Don’t overbake it, or the filling will become dry and cracked. Is it necessary to check on it regularly during the last 10 minutes of baking? I always rotate the pan halfway through baking to ensure even baking.
Step 6: Cool Completely
Let the bars cool completely in the pan on a wire rack before cutting. This is crucial! If you try to cut them while they’re still warm, they’ll be a gooey mess. I usually let them cool for at least 2-3 hours, or even overnight. The longer they cool, the firmer they will be. Honestly, patience is a virtue here
Step 7: Dust, Slice & Serve
Once completely cooled, dust the bars with powdered sugar (optional). How do I remove the bars from the pan using parchment paper overhang? Cut into squares and serve. I like to use a sharp knife and wipe it clean between each cut for clean, even squares. What is the best way to store leftovers in the refrigerator?
What should I serve it with?
What are some of the best lemon squares? What are some of my favorite serving suggestions?
For Breakfast:What are some good ways to start your day with a cup of coffee or tea? Is it a good idea to serve yogurt parfait in small squares? I sometimes add a few blueberries on top for extra freshness.
For Brunch: Elevate your brunch spread by serving these creamy lemon squares alongside fresh fruit, scones, and a variety of beverages like mimosas or iced tea. They look beautiful arranged on a tiered serving tray.
As Dessert: These are the perfect after-dinner treat! Serve them with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of fresh berries or a drizzle of chocolate sauce also adds a touch of elegance.
For Cozy Snacks: Enjoy a square (or two!) with a glass of cold milk or a warm cup of cocoa on a chilly evening. They’re also great for packing in lunchboxes or taking on picnics.
My family loves these creamy lemon squares, and we often serve them at our annual summer barbecue. They’re always a hit! I’ve also been known to sneak a square (or two!) straight from the fridge when I’m craving something sweet and tangy. You know, just a little something to brighten my day!
Top Tips for Perfecting Your Creamy Lemon Squares
Want to make the *absolute* best creamy lemon squares? Here are some of my top tips, learned from years of baking these delightful treats:
Butter Matters: Use *cold* butter for the crust. The colder, the better! This creates pockets of steam during baking, resulting in a flaky, tender crust. I even pop my butter in the freezer for 10-15 minutes before cutting it into cubes.
Zest is Best: Don’t skimp on the lemon zest! It adds so much flavor and aroma to the filling. Make sure to zest the lemons *before* juicing them. It’s much easier that way!
Mixing Matters: Be careful not to overmix the filling. Overmixing can develop the gluten in the flour, resulting in a tough filling. Mix just until the ingredients are combined.
Cooling is Key: As I mentioned earlier, letting the bars cool completely is crucial for achieving the perfect texture. Don’t rush this step! The longer they cool, the firmer they will be and the easier they will be to cut.
Baking Times: Keep a close eye on the baking time for the filling! All ovens are different, and you don’t want to overbake the filling. The filling is done when the edges are set, but the center still has a slight wobble to it. It will firm up as it cools.
Dusting with Powdered Sugar: Dusting the bars with powdered sugar adds a touch of sweetness and a beautiful finish. I like to use a fine-mesh sieve for even dusting. You can also use a stencil to create a decorative pattern on the bars.
I’ve also experimented with different variations of this recipe, such as adding a layer of raspberry jam between the crust and the filling, or using different types of citrus, like grapefruit or lime. The possibilities are endless! But honestly, the original recipe is so good, it’s hard to beat!
Storing and Reheating Tips
Want to keep your creamy lemon squares fresh and delicious? Here’s how to store them properly:
Room Temperature: You can store these at room temperature for up to 2 days, but they are best stored in the fridge. Make sure to cover them tightly to prevent them from drying out.
Refrigerator Storage: These will keep in the refrigerator for up to 5 days. Store them in an airtight container to maintain their freshness and prevent them from absorbing any odors from the fridge.
Freezer Instructions: For longer storage, you can freeze these for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw them overnight in the refrigerator before serving.
Glaze Timing Advice: I recommend dusting them with powdered sugar *just* before serving. This prevents the powdered sugar from dissolving and creating a sticky mess.
I’ve found that freezing these doesn’t affect the taste or texture. They thaw beautifully and are just as delicious as fresh! I often make a big batch and freeze half for later. It’s a lifesaver when I need a quick and easy dessert.
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to creamy lemon squares recipe. I truly hope you give this recipe a try. It’s one of those desserts that always hits the spot, and it’s so rewarding to make something so delicious from scratch. If you loved this creamy lemon squares recipe, be sure to check out my other baking recipes for more sweet treats! I can’t wait to hear how yours turn out! Let me know in the comments below if you tried this recipe and also leave a star rating!
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Title: Creamy Lemon Squares Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup powdered sugar
- 0.25 teaspoon salt
- 0.75 cup unsalted butter cold and cubed
- 1.5 cups granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs beaten
- 0.75 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- powdered sugar for dusting, optional
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a medium bowl, mix together 1.5 cups of flour, 0.5 cup of powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Press the mixture firmly into the prepared baking dish to form a crust. Bake the crust in the preheated oven for 15 to 20 minutes, until lightly golden.
- In another bowl, whisk together the granulated sugar, 3 tablespoons of flour, eggs, lemon juice, and lemon zest until smooth and well combined.
- Pour the lemon filling over the hot crust. Return to the oven and bake for an additional 20 to 25 minutes, until the filling is set.
- Allow the lemon squares to cool completely in the dish. Dust with powdered sugar before serving if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
