Perfect Lemon Squares

Perfect Lemon Squares

You've been good all year so far so it's time for a little lemon treat.  Well maybe you haven't been good, but make these lemon squares and ponder how to be better. 


2 Cups Unbleached Flour

1/2 Cup Confectioners’ Sugar

2 Tablespoons Cornstarch

1/4 Teaspoon Kosher Salt

3/4 Cup Cut-Up Butter

5 Eggs

1 1/2 Cups Sugar

3 Tablespoons Unbleached Flour

2 Teaspoons Grated Lemon Peel

3/4 Cup Freshly Squeezed Lemon Juice

1/4 Cup Half & Half

Extra Confectioners’ Sugar for Dusting


Preheat your oven to 350º F.  Line a 13x9x2 inch baking pan with parchment paper.  You will want the parchment paper to extend over the edges for lifting.  In a large size bowl combine the 2 cups flour, 1/2 cup confectioners’ sugar, cornstarch and kosher salt.  Cut in the butter with a pastry blender.  You will want the mixture to look like coarse crumbs.  Press the mixture into the bottom of the parchment lined pan.  Bake for 20 minutes until the edges are a very light brown.  While the shortbread crust is baking make the lemon topping.  In a large size bowl mix together the eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice and half & half.  Remove the shortbread crust from the oven and slowly pour the lemon topping over the hot crust.  Place back into the oven and bake for another 20 minutes.  You will want the center set so feel free to bake a bit longer if the center is not quite set.  Remember all ovens bake differently.  Remove from the oven and cool completely in the pan.  Use the parchment paper hanging over the sides to lift out of the pan.  Place onto a hard surface and cut into squares.  Just before serving dust powdered sugar over the tops.  Makes approximately 36 cookies. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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