Lemon squares
4 servings
80 minutes
Lemon squares are a classic American dessert that combines delicate shortbread crust with vibrant lemon filling. This dessert emerged in the mid-20th century and quickly gained popularity due to its refreshing sweet-tart flavor profile. The crispy base soaked with airy lemon filling creates a perfect balance of textures: first a light crunch, followed by a soft, creamy consistency with citrus freshness. Vanilla sugar adds a subtle aroma, while powdered sugar finishes the composition with pleasant sweetness. Lemon squares are great for both morning coffee and evening tea time. They can be served chilled to enhance the refreshing effect of the lemon filling or at room temperature to reveal the full depth of flavor.
1
Mix flour, 3 tablespoons of sugar, 110 g of butter, vanilla sugar, and a pinch of salt with a mixer. It should result in something like coarse crumbs.
- Wheat flour: 140 g
- Sugar: 250 g
- Butter: 160 g
- Vanilla sugar: 25 g
- Salt: to taste
2
Line the bottom of a square pan (20 cm) with baking paper. Spread the dough evenly on the bottom with your hands, no need for edges. Bake the base for 25 minutes at 180 degrees.
3
Cut the lemon with the skin (remove the seeds) and blend it with eggs, the remaining butter, lemon juice, starch, and a pinch of salt. Then add sugar and blend everything well again.
- Lemon: 1 piece
- Lemon juice: 3 tablespoons
- Starch: 20 g
- Salt: to taste
- Sugar: 250 g
- Chicken egg: 3 pieces
- Butter: 160 g
4
Pour the filling over the baked crust and bake for another 25 minutes at the same temperature.
5
Cut the cooled pie into squares and sprinkle with powdered sugar.
- Icing sugar: to taste
