Cuisine: Canadian
Author: Mrs Butterfingers
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
An easy to make lemon square perfect for dessert or simply nibbling.
  • Base:
  • 1½ cups (375 mL) all-purpose flour
  • ½ cup (125 mL) icing sugar
  • ¾ cup (175 mL) cold butter, cubed
  • Filling:
  • 6 large eggs room temperature
  • 2¾ cups (675mL) granulated sugar
  • 1 cup + 2 tbsp. (250 mL + 30 mL) fresh lemon juice
  • Grated rind from 2 lemons
  • ½ cup (125 mL) all-purpose flour
  • 3 tbsp (45mL) icing sugar for dusting
  1. Base: Line a 13 x 9-inch (3.35L) metal cake pan with a generous amount of parchment paper.
  2. Whisk together the flour and icing sugar making sure the icing sugar is lump free.
  3. Cut in the butter until the mixture is crumbly and holds together when pressed.
  4. Press evenly into the prepared pan.
  5. Bake in the centre of a 325F (160C) oven until lightly and evenly golden and firm to the touch, about 25 minutes.
  6. Remove from the oven and reduce the oven heat to 300F (150C).
  7. Filling:
  8. While the base is baking whisk the eggs just until the whites and yolks are combined. Do not whisk until frothy.
  9. Whisk the sugar into the eggs until smooth.
  10. Whisk in the lemon juice and lemon rind.
  11. Gently whisk in the flour until just combined.
  12. Pour over the hot crust.
  13. Bake in the centre of the oven until the filling is set and does not jiggle when the pan is gently wiggled, about 30 to 40 minutes.
  14. (MAKE-AHEAD: Cover and store in the refrigerator for up to 3 days.)
  15. When ready to serve remove from refrigerator about 30 minutes before serving.
  16. Cut into squares and dust with icing sugar.
  17. Serve with fresh fruit or whipped cream if desired.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=2517