Lemon squares are fragrant pieces of shortcrust pastry stuffed with thick and delicate lemon cream. Sometimes they are prepared with icing, and sometimes they are served simply by dusting with powdered sugar.
Lemon squares with powdered sugar
For shortcrust pastry, the basics of classic lemon squares, you will need:
- 1 cup wheat flour;
- 1/2 cup granulated sugar;
- 1/8 teaspoon of salt;
- 150 grams of unsalted butter.
For the filling, take:
- 2 large chicken eggs;
- 1 cup of powdered sugar;
- 2 tablespoons of wheat flour;
- 1/8 teaspoon of salt;
- 2 teaspoons of finely grated lemon zest;
- 1/4 cup freshly squeezed lemon juice.
You can substitute limes for lemons by using their zest and juice. This will give you squares with a sharper, fresher taste.
Place flour, sugar and salt in the bowl of a food processor and pulse to combine. Add finely diced butter and, again in a pulse mode, knead a dough that looks like coarse sand. Place it on a square, high-rimmed baking sheet lined with baking parchment and brush with a spatula. Bake in an oven preheated to 170 ° C for 18-20 minutes, until light golden brown. Remove from oven and let cool slightly. Take care of the stuffing.
In a small bowl, beat eggs, icing sugar, flour, salt, lemon zest, and juice. Add butter and knead into a light cream. Spread it over the base and bake for another 15 minutes. Cool completely and sprinkle with powdered sugar. Cut the dessert into squares.
Lemon squares with glaze
For lemon icing squares, take:
- 2 cups wheat flour;
- 1 cup of butter;
- ½ cup powdered sugar.
For the filling you will need:
- 4 large chicken eggs;
- 2 cups of powdered sugar;
- 4 tablespoons of flour;
- 6 tablespoons of lemon juice.
For the glaze you will need:
- ½ cup unsalted butter;
- 1 cup of powdered sugar;
- 1 teaspoon of milk 3.5% fat;
- 2 tablespoons of cold water.
Sometimes lemon squares are made from two layers of the base, sandwiched with filling.
Mix wheat flour with powdered sugar, add butter and knead the dough. Place it on a parchment-lined baking sheet. Bake for about 15 minutes in an oven preheated to 180 ° C. Whisk the eggs and lemon juice in a bowl, add flour and powdered sugar, pour over the slightly chilled base and cook in the oven for about 20-25 minutes. Prepare the frosting by mixing softened butter, milk, and icing sugar on high speed, and add cold water, spoonful at a time. Glaze over cooled baked goods, set and cut into squares.
