Lemon squares are one of my favorite desserts. My mom used to make these exact bars for me when I was younger, and they were always so delicious. Ever since the first time I ate one, I’ve been obsessed and decided to learn the recipe myself. Now I can finally enjoy these delicious bars of goodness whenever I want.

With a fresh lemon curd over a delectable shortbread crust, these lemon squares are both sweet and citrusy. This tart isn’t too sweet or too bitter as there is just the perfect amount of both to create an explosion of flavor in your mouth. And remember, you can always adjust the sugar and lemon content to your liking. I really hope you all enjoy these lemon squares as much as I do!

Total time: 45 minutes, plus cooling time for the crust.

Servings: Makes 10 bars.

Ingredients:

½ cup (1 stick) of melted butter

1 cup of flour and 2 extra tablespoons of flour (keep these separate)

½ cup of powdered sugar, plus more for dusting after bars are baked

1 cup of granulated sugar

½ teaspoon of baking powder

5 tablespoons of fresh lemon juice

2 eggs, lightly beaten

Directions:

1. Heat oven to 350 degrees.

2. In a medium bowl, combine the melted butter, 1 cup of flour and powdered sugar, stirring just until the dough comes together.

3. Pat the dough into an 8-inch square pan and bake until lightly golden brown, about 18 minutes.

4. Remove the crust from the pan and let cool. I suggest letting the pan cool on a wire rack until it is room temperature to achieve even cooling distribution.

5. In a separate medium bowl, whisk together the granulated sugar, baking powder and remaining 2 tablespoons of flour. Whisk in the lemon juice and eggs until thoroughly combined.

6. Pour the custard into the pan over the baked crust and bake again for 20 to 25 minutes until the mixture is set. Once baked, remove the tart and let it cool on a wire rack.

7. When the bars have fully cooled, you can dust them with the additional powdered sugar.

NOTE: This step is optional: do whatever your heart desires! However, the more sugar the better in my opinion.

The lemon squares will keep in the refrigerator for around one week. You can also leave them in your kitchen, covered, at room temperature. Enjoy!