Embrace the vibrant and refreshing taste of these Lemon Squares, a dessert that perfectly captures the essence of lemon in a rich and tangy filling, atop a crisp, buttery crust. This delightful treat combines a simple yet flavorful base made from flour, powdered sugar, and lemon zest with a creamy, custard-like lemon topping that balances sweet and tart beautifully. It's an ideal recipe for those who share a love for all things lemon, offering a burst of bright flavor in every bite.
Why You'll Love This: These Lemon Squares are a true celebration of lemon, from the zesty crust to the smooth, lemony filling. The contrast between the crunchy base and the soft, velvety cream creates a satisfying texture that complements the bold citrus flavor. This dessert is not only a feast for the taste buds but also a visually appealing treat that's sure to brighten any table with its sunny, cheerful hue.
Perfect Occasion: Perfect for spring and summer gatherings, these Lemon Squares can be served at picnics, garden parties, or as a refreshing finish to a barbecue. They are also excellent for holiday celebrations, potlucks, or as a special treat to brighten a rainy day. Their ease of preparation and delightful flavor make them a great choice for both casual and formal events.
Decoration Tips: For a beautiful and elegant presentation, dust the top of the chilled lemon squares with powdered sugar just before serving. You might also garnish them with thin lemon slices or a few fresh mint leaves for a touch of green. For an extra lemony kick, sprinkle some finely grated lemon zest over the top.
Ingredients:
For the Base:
- 130 g cake flour
- 60 g powdered sugar
- 115 g butter
- Zest of one lemon
- A pinch of salt
For the Lemon Cream:
- 3 whole eggs
- 8 egg yolks
- 270 g sugar
- 350 ml fresh lemon juice
Instructions:
- Prepare the Base:
- Combine flour, powdered sugar, lemon zest, and salt in a food processor and pulse until mixed.
- Add butter and pulse until the mixture resembles coarse crumbs.
- Press the mixture firmly into a baking pan.
- Bake at 180°C (356°F) for 30 minutes until lightly golden.
- Make the Lemon Cream:
- In a saucepan over low heat, whisk together sugar, whole eggs, and egg yolks until well combined.
- Gradually add lemon juice while continuously stirring.
- Cook, stirring constantly, for about 15 minutes or until the mixture thickens to a pudding-like consistency.
- Combine and Bake:
- Pour the lemon cream over the baked base.
- Cover with foil and bake for an additional 10 minutes at 180°C (356°F).
- Cool and Set:
- Allow to cool at room temperature for one hour.
- Refrigerate for at least 2 hours until set.
Enjoy these refreshing lemon squares, a tangy treat that brings a burst of sunshine to any dessert table!