Centennial Lemon Squares
Submitted by smach1
Classic lemon squares with a buttery shortbread crust topped with a bright, tangy lemon filling and powdered sugar glaze. The bake sale favorite everyone fights over.
YIELD
1 panPREP
25 minCOOK
35 minREADY
60 minIf you’ve ever been to a church potluck, a PTA bake sale, or a summer picnic, you know these. Lemon squares are the dessert that disappears first, every single time.
A buttery shortbread crust gets pressed into the pan and baked until just set, then topped with a bright, puckery lemon filling made with fresh juice and zest. Back in the oven it goes until the filling is firm and slightly golden around the edges.
Finished with a powdered sugar and lemon glaze on top, each square delivers that ideal sweet-tart balance that keeps you reaching back for “just one more."
Chef Tips
- Use fresh lemon juice and real zest for the brightest, most vibrant flavor. Bottled juice just can’t compete here.
- Press the crust firmly and evenly into the pan using the bottom of a measuring cup for a solid, uniform base
- Let the squares cool completely before cutting. Patience here means clean, sharp edges instead of a crumbly mess.
- Swap the margarine for real butter if you want a richer, more golden shortbread crust
Ingredients
Directions
Combine ¼ cup powdered sugar, ⅛ teaspoon salt and flour; mix well.
Work in ½ cup margarine. Press mixture in 8-inch square pan.
Bake in preheated 350-degree oven for 15 minutes.
Remove from oven.
Combine the 1 cup regular sugar, baking powder and remaining ⅛ teaspoon salt.
Blend in slightly beaten eggs, 2 tablespoons lemon juice and lemon rind.
Spread over baked mixture. Return to oven.
Bake for 20 minutes longer.
Remove from oven and cool completely.
Combine remaining ¾ cup powdered sugar, remaining two glaze.
Spread over lemon mixture.
Cut into squares to serve.
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