Squeeze the last lemony zing out of summer with this simple, classic dessert. One of my childhood favorites, for sure, lemon squares bring together two of what I consider to be the best flavors, ever: lemon and butter. The dense, crumbly shortbread base is chock-full of butter, creating the perfect prop for the tangy citrus topping with its delicate, sugar-dusted flaky top.

lightl & lemony, these squares take the cake.

Place a forkful of this lemon confection in your mouth, and the whole thing will just soften and melt, setting off taste bud fireworks as it liquesces. This melt-in-your-mouth technique is also a good strategy for staving off the inevitable temptation to scarf down an entire plateful of these delightful treats.

who knew a little dusing of powdered sugar could be so pretty?

when life hands you lemons, make lemon squares.

Lemon Squares

Preheat oven to 325 degrees F

Shortbread Base Ingredients

1 cup all-purpose flour
½ cup butter
¼ cup sugar

Lemon Topping Ingredients

1 cup sugar
2 tbsp all-purpose flour
½ tsp baking powder
¼ tsp salt
2 large eggs
2 tsp grated lemon rind (approximately the rind of 1 large lemon)
3 tbsp fresh lemon juice (approximately the juice of 1 large lemon)

icing sugar for dusting with mesh sugar shaker or mesh spoon/cup

making the shortbread base: easy peasy.

Shortbread Base Directions

1. Grease and flour 9×7-inch or 8-inch square baking pan with butter.
2. In food processor (with knife blade) or mixing bowl, combine flour, butter and sugar. Pulse to mix well until dough clumps together, if using food processor. If you don’t have a food processor, rub the dry ingredients and butter between your hands until evenly blended.
3. Press into prepared baking pan.
4. Bake in preheated (325 degrees F) oven for 20 to 25 minutes or until golden.

pour. spread. bake. and you're done... almost.

golden flaky topping, fresh from the oven.

Lemon Topping Directions

1. In small bowl, lightly beat eggs.
2. In food processor (with knife blade) or mixing bowl, combine sugar, flour, baking powder, salt, beaten eggs, lemon rind and juice; mix well.
3. Pour and spread over baked base and return to preheated (325 degree F) oven for 20 to 25 minutes or until the topping is a very light gold and nearly set. The topping will probably have some raised spots or bubbles that are a deeper gold, that’s lovely and exactly what you want!
4. Remove from oven and let cool completely in pan.
5. Dust generously with icing sugar and cut into squares or rectangles and enjoy!

a simple finishing touch: a generous dusting of icing sugar.

forget about ice cream or whipped cream, these squares don't need anything extra.

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