These lemon squares are tangy and sweet, with a rich, creamy custard and buttery crust. The recipe is the best one I've found for these old-fashioned cookie bars.
Lemon Squares / Lemon Cookie Bars
These tangy dessert bars, or cookie squares, probably originated in the United States sometime in the mid-20th century. They are tangy with a lemon filling and a shortbread-like crust. Lemon squares are popular because of their refreshing citrus flavor and easy-to-eat, portable nature, and they are a hit at picnics and parties.
Old Recipes Can Be A Challenge
This recipe had no title but was filed under "L" in an old recipe box belonging to a relative.
1 lemon
Butter 1 stick + 1 tbl.
½ c powdered sug
1-½ c flour
Cream together
350 20 min
Juice + Rind 1 lemon
3 eggs
1-½ c sugar
3 tbl flour
Pour over
Powdered sugar
20 min 350
Knowing What It Looks Like Is Helpful
I thought I understood the recipe but decided to stick with a more developed recipe. And I have to say these Gluten Free Lemon Squares are excellent. You won't be able to tell they are gluten free.
The Process
After I made my recipe, I made a second batch using the old hand written recipe. Making my original recipe reminded me of the three-step process, so I was comfortable making the old recipe.
And truly, this recipe is better than mine. It is more tart and not so sweet. The bars freeze well, so you can keep some in the freezer to pull out whenever you want some.
I recommend that you do not double the recipe. I tried that, thinking it would be perfect for a regular Jelly Roll Pan (cookie sheet), and there was way too much filling. Instead, make a single batch and bake it in a lovely Calphalon Cake Pan (9" x 13"). I love my Calphalon bakeware. It doesn't scratch easily and is very durable.
What You Need
You will need an electric mixer, cake pan, lemon zester, and measuring cups and spoons. But what you really want is some lovely dinnerware, excellent coffee and a fabulous coffee maker, right?
Tangy Lemon Squares Bar Cookies
Author: Recipe Idea Shop
Ingredients
Layer 1: Cookie Base
- 1 lemon (juice only, about ¼ cup)
- 9 tablespoons unsalted butter (cool and firm, but not hard)
- ½ cup powdered sugar
- 1-½ cups all purpose unbleached flour (or Bob's Red Mill Gluten Free 1-to-1 All Purpose Baking Flour for gluten free)
Layer 2: Filling
- 1 Lemon (juice and zest, about ¼ cup juice and 1 tablespoon zest)
- 3 eggs
- 1-½ cups granulated sugar
- 3 tablespoons flour (use gluten free flour to make this gluten free)
Layer 3: Dusting/Garnish
- 2 tablespoons powdered sugar
Instructions
Layer 1: Cookie
- Heat oven to 350F degrees.
- Cream together the juice of one lemon, butter, ½ cup powdered sugar, and 1 ½ cups flour until the dough is mixed but still a little crumbly.
- Press the dough into a 9" x 13" ungreased cake pan.
- Bake at 350F degrees for 25 minutes, until the cookie has browned slightly.
- Remove from oven and add Layer 2 on the top.
Layer 2: Filling
- While the cookie base is baking, mix thoroughly the juice and zest of one lemon, eggs, granulated sugar and 3 tablespoons flour.
- When the cookie base is baked, pour the mixture for Layer 2 over the top of the cookie crust. There is no need to cool it first.
- Return the pan to the oven and bake for 20 minutes until the filling is set and staring to brown.
- Remove pan from oven and let cookies cool.
Layer 3: Dusting/Garnish
- Using a sieve, sprinkle a tiny bit of powdered sugar over the top of the cooled Lemon Squares.
- Cut into 2" squares to serve.
Nutrition (may vary depending on ingredients and amounts used)
Notes
More Delicious Sweets To Try
