Description
This old fashioned lemon squares recipe delivers a special yet wonderfully simple dessert with a perfectly buttery crust and a creamy, zesty filling, ideal for a quick weeknight treat or sweet ending to a busy day.
Ingredients
Scale
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.5 teaspoon fine sea salt
- 1 cup cold unsalted butter
- 4 large eggs
- 1.5 cups granulated sugar
- 0.25 cup fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 0.5 teaspoon ground cardamom
- 2 tablespoons all-purpose flour
- 0.25 cup unsalted pistachios, finely crushed
- 0.25 cup powdered sugar
Instructions
- Prepare for Baking: Preheat oven to 175C (350F). Line a 23×33 cm (9×13-inch) baking pan with parchment paper, ensuring an overhang on the long sides for easy lifting.
- Craft Shortbread Crust: In a large bowl, whisk 2 cups all-purpose flour, 0.5 cup granulated sugar, and 0.5 teaspoon fine sea salt. Cut in 1 cup cold unsalted butter until the mixture resembles coarse crumbs. Press this mixture evenly and firmly into the prepared 9×13 inch baking pan.
- Pre-Bake Crust: Bake the crust for 20-22 minutes, until the edges appear lightly golden brown. Remove the pan and cool slightly. Reduce the oven temperature to 160C (325F).
- Mix Lemon Filling: While the crust bakes, whisk together 4 large eggs, 1.5 cups granulated sugar, 0.25 cup fresh lemon juice, 2 teaspoons finely grated lemon zest, and 0.5 teaspoon ground cardamom in a medium bowl until thoroughly combined. Gradually whisk in 2 tablespoons all-purpose flour until the mixture is smooth and lump-free.
- Bake Lemon Squares: Pour the lemon filling evenly over the warm, pre-baked crust. Carefully return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden. A slight jiggle in the center is acceptable (if the filling appears too wobbly after baking time, return it to the oven for another 5 minutes; it will firm up more as it cools).
- Cool and Chill: Allow the lemon squares to cool completely in the pan on a wire rack at room temperature. Once cooled, transfer to the refrigerator and chill for at least 2 hours to ensure they are firm and easy to cut.
- Cut into Squares: Once chilled, use the parchment overhang to lift the slab onto a cutting board. Trim the perimeter edges with a sharp knife to create clean lines. Cut into 24 even squares, approximately 5×5 cm (2×2 inches) each.
- Garnish and Serve: Arrange the chilled squares on a plate. Sift a generous, even layer of powdered sugar over all squares for a delicate, snowy finish. Strategically sprinkle the finely crushed pistachios diagonally across a portion of each square, creating a vivid green line and textural contrast.
Notes
Always choose fresh, unwaxed lemons for the most vibrant zest and juice. For dietary swaps, use 1:1 gluten-free flour for gluten-friendly option, or vegan butter for a dairy-free crust (adjust liquid as needed). If filling is runny, ensure proper baking and chill time. Avoid over-mixing crust dough to prevent hardness. For uneven baking, preheat oven fully and rotate pan halfway through.
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (5x5 cm)
- Calories: 250 calories
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: old fashioned lemon squares, lemon, dessert, classic, easy, baking, shortbread, tangy, zesty, pistachios