In high school, one of my best friend's moms always used to make these lemon squares. I absolutely loved them; both delicate and sweet, they were the perfect after-school snack -- especially in the spring time when, for whatever reason, I always seem to crave lemon.
When I started getting ready to go off to college, she gave me the recipe so that I could make them whenever I wanted. I adapted her recipe slightly to make it my own, but the nostalgia is definitely still there. If nothing else, the cheery yellow of these lemon squares will brighten your day and remind you that spring is on the way!
Delicate Meyer Lemon Squares
- 1 cup flour
- 1/2 cup powdered sugar
- 1 teaspoon Kosher salt
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 tablespoons flour
- 2 eggs
- 3 tablespoons lemon juice (about 3 Meyer lemons)
- 2 teaspoons lemon zest (from about 2 of the Meyer lemons)
- Powdered sugar, for dusting
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the flour, powdered sugar and salt. Stir in the melted butter and then press the dough into a greased 8x8 inch pan. Bake for 15-20 minutes or until the crust turns light brown.
- Reduce the heat to 300 degrees.
- In another medium bowl, mix together the sugar, flour, eggs, lemon juice and lemon zest. Pour the lemon mixture over the crust and bake for 20-25 minutes.
- After removing from the oven, lightly dust the top with powdered sugar.
- Cool completely and then cut into squares.