Lemon squares
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
The recipe called for white sugar but I did not have enough white sugar so I used light brown sugar. That’s why the filling looked darker than usual. But, apart from that, it’s still the same old lemon squares recipe that I got from my sister-in-law more than twelve years ago. One of the few baked goodies that I can make successfully. We went on a picnic (and kiteflying) in U.P. and we brought lots of lemon squares in addition to the sandwiches that my daughters prepared.
Ingredients :
For the crust :
1/2 c. confectioner’s (powdered) sugar
2 c. all-purpose flour
1-225 g. block of butter, softened
For the filling :
2 c. granulated (white) sugar (light brown sugar is okay but the filling will be darker)
1/2 tsp. salt
1 tsp. baking powder
1/4 c. all-purpose flour
4 eggs
1/3 c. lemon juice (I substituted kalamansi juice)
1 tsp. lemon extract
additional powdered sugar for decorating
Cooking procedure :
Make the crust. Sift together the flour and the powdered sugar. Blend in the butter until the mixture resembles coarse crumbs. Place in an ungreased shallow baking pan and press lightly with the fingers. Bake in a 170oC oven for 10 minutes or until golden.
Prepare the filling. Sift together the sugar, flour, baking powder and salt. Set aside. In another bowl, beat the eggs until frothy. Add the sifted ingredients to the eggs and mix to blend. Pour in the lemon juice and lemon extract and mix until well blended. Pour the mixture over the baked crust and bake in a 170oC oven for 20 to 25 minutes or until a toothpick inserted at the center comes out clean. Cool for about 15 minutes. Sprinkle with powdered sugar on top and cut into 2″x2″ squares.
To store, freeze in an air-tight container. Thaw to serve.
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Hi there,
What size of pan should I use for this lemon squares recipe?
Thanks.
Omar
I used metal.
hello. i was just wondering if its ok to substitute lemon extract to real lemon juice? if so how much lemon juice can i add in? thanks:D
hi grace. lemon extract will give you the lemony aroma but not the tartness. lemon juice or kalamansi juice, 1/3 cup is just right for my taste. You can use less if it’s too sour for you.
thanks soo much connie!!!
You’re welcome, Grace.
Hi Connie,
I tried this recipe today and I am happy w/the result. Your recipe has the right balance of the lemon juice. I zested the lemon and place the lemon zest in it.
I ran out of white sugar w/c I used 1 3/4 white sugar and 1/4 of brown sugar. The result, … well I took a picutre, not sure how I can send it to you.
Cheers, Gina
Hi Gina. I am so glad you enjoyed the lemon squares.
My email address is sassy(d0t)lawyer(at)gmail(dot)com. Just substitute the correct symbols. I’ll be very pleased if you want to share the photos with me. 
Hi Connie,
Guess what???
After making the lemon squares last Wednesday, which got top marks from food reviewers Andrew, my stepson, Mike (the husband), and my parents-in-law I decided to make two batches today!!!!!
Yes Connie, I don’t think we’ll get sawa from this tangy squares.
Well, maybe I will bring some to my sister-in-law in Sydney this week. ????
I am going to have (just) one tonight w/my peppermint tea just before going to bed.
LOL Lemon Squares overload? Am glad everyone’s enjoying them.
Hi Ms Connie
I really want to try this recipe just got confused for some of the ingredients… is confectioner’s (powdered) sugar and granulated (white) sugar different from each other? and is that also diff from regular white sugar… sorry my first time to baked po kasi. thanks in advance
lea, confectioner’s sugar is powder. the texture similar to cornstarch.
white sugar is granulated. that’s the regular kind. the other kind of white sugar is castor which is finer and dissolves faster in baking.
thanks for the reply…..may I ask what size of pan should I use? im afraid kasi baka mag overflow pag small pan lang ang gagamitin ko… thanks
At least an 8″x8″.
hi connie!!!tried d recipe and u know what i added to d cookie base??chopped walnuts!!just wanted a little crunch to d bite.
my eldest daughter brought it to school n gave it to her friends.they loved d tartness n d crunch…unfortunately,she didn’t tell me that she would bring d whole batch.she left d crumbs,tho.(LOL)kaya,back to d kitchen ako to bake another batch.
thanks again,connie,for another simple but wonderful recipe..
hi connie…
i love this recipe.i tried it last week for the first time and this is the first time i baked lemon squares. my boyfriend loves it…
thank you
Thanks for the recipe.
When should we sprinkle the sugar? Is it before storing (won’t they melt agad) or is it before serving?
Looking forward to trying this out
Just as soon as they have cooled, you can sprinkle the powdered sugar. I do that before storing. The powdered sugar won’t melt so long as the lemon squares have cooled and the tops are dry. Keep them in airtight containers to prevent moisture from forming.