Are lemon squares supposed to be gooey?

Lemon squares can be baked longer to achieve a thicker filling. But they are best when they are a little gooey. You want the filling to be set but still soft in the middle. This is achieved by the bake time. When checking to see if the lemon squares are done, jiggle the pan, if the middle is still wobbly they are not done. Continue to bake until the middle (jiggle) is soft and set.

Can I freeze lemon squares?

Yes, lemon squares freeze well. Store pre-cut squares in an airtight container for up to two months. Let squares come down to room temperature and dust with icing sugar before serving.

How do I cut lemon squares neatly?

Always cut lemon squares once they are cooled and are at room temperature (or cold). Using a cloth, wet a large sharp knife with warm water, slice the lemon squares and wipe the knife clean. Re-wet the knife and continue to cut and clean the knife until all the squares are cut.

Lemon Squares

Print Recipe

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5 from 5 reviews

These lemon squares are easy to make, sour and tart with a buttery shortbread crust. They will feed a crowd and freeze well too.

Author: Susan/Alie Romano
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 32 squares 1x
Category: Squares
Method: Baking
Cuisine: American

Ingredients

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Crust

2 cups all-purpose flour
1/2 cup icing sugar
1 cup unsalted butter, cold and cut into cubes

Filling

4 large eggs
2 cups granulated sugar
1/3 cup lemon juice
lemon rind from 1 lemon
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Icing sugar for dusting on top

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Instructions

Preheat oven to 350˚F. Line a glass baking dish (9″x13″) with parchment paper, leaving an overhang to easily pull out squares later.
In a food processor add flour and icing sugar, pulse to combine. Add cubed butter and pulse until fine crumbs form. Transfer to your baking dish and using your fingers gently press down to create a flat base. Note: the base will seem very dry, do not add more butter.
Place in the middle of the oven and bake for 10 minutes.
Meanwhile make your filling.
Clean out your processor and reuse to make your filling. Blend eggs and sugar together until pale and creamy. Add lemon juice and rind, blend together. Add flour and baking powder and pulse for 5 seconds. Pour filling over hot shortbread crust and continue to bake for another 25-30 minutes until the middle is set.
Once cooled, top squares with sifted icing sugar.

Notes

Store in an airtight container for up to 4 days or freeze squares for up to two months.

Nutrition

Serving Size: 1 of 32
Calories: 147
Sugar: 14.5g
Sodium: 50mg
Fat: 6.5g
Saturated Fat: 3.9g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 21.2g
Fiber: 0.3g
Protein: 1.8g
Cholesterol: 38mg

Find it online: https://bakingforfriends.com/lemon-squares/