Tart Lemon Squares are a delicious way to welcome Spring! These citrus squares are the perfect blend of tart and sweet lemon custard atop a buttery, crust.
This recipe is a slight modification of one given to me by a friend in college. I only took out a teeny bit of sugar so it would have more lemony zing to it. Unlike most of my recipes in the treats category, I have not substituted any applesauce for fat, whole wheat flour for white, or flaxseed for eggs. This is just a good ol’ pastry. That’s probably why my husband made the comment after tasting this, “You know, when you actually try to bake, you are really good at it.” Ha! Well, I hope you like this too. Enjoy!
Tart Lemon Squares
- 2 Cups All-purpose Flour
- 1/2 Cup Powdered Sugar
- 1/2 teaspoon Salt
- 1 Cup Cold Butter cut into eighths
- 1/4 Cup plus 2 Tablespoons All-Purpose Flour
- 1 Cup Fresh Squeezed Lemon Juice
- 6 Eggs
- 1 1/2 Cups White Sugar
- 1/3 teaspoon Salt
- 3 tablespoons Powdered Sugar for dusting the tops
- Preheat oven to 350 degrees. Grease a 9 x 13 inch pan and set aside.
- For the crust, mix together flour, powdered sugar and salt. Using a pastry blender, cut in the butter until the mixture is crumbly and can be pressed together.
- Press the mixture evenly into the greased pan, and bake for 25 minutes until golden brown on the edges.
- Meanwhile, whisk together flour and lemon juice until flour is completely dissolved. Then add eggs, sugar, and salt until sugar is completely dissolved.
- When the crust is golden, pull it out on the oven rack and pour the lemon/egg mixture over the crust. Decrease the heat to 325 degrees and bake until the filling is springy to the touch, between 25 and 30 minutes.
- Cool completely in a refrigerator or freezer. Dust with powdered sugar and cut into 2-inch squares before serving.