Return to Content

Homemade Lemon Squares

by

Yield: Makes 10-12 large squares

The crust for these homemade lemon squares has the buttery richness of shortbread, and the tart filling will remind you of lemon meringue pie. --Weekapaug Inn, Weekapauge, Rhode Island

Homemade Lemon Squares

Ingredients:

  • 2 cups flour
  • 1/2 pound butter (or half butter, half oleo)
  • 1/2 cup confectioners’ sugar
  • 4 eggs, beaten
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons lemon juice (juice from 2 lemons)
  • Grated rind of 2 lemons
  • 1/4 cup flour
  • 2 teaspoons confectioners’ sugar

Instructions:

Cream together the 2 cups flour, butter, and 1/2 cup confectioners’ sugar. Spread into a 13x9-inch pan. Bake at 350 degrees F for 15 minutes. Crust should be a pale gold at edge.

In a bowl, mix eggs, granulated sugar, and salt. Then blend in lemon juice and rind. Sift 1/4 cup flour and 2 teaspoons confectioners sugar into egg mixture; fold in. Pour egg mixture over crust and return to oven for 30 minutes. Sift confectioners’ sugar over top after taking from the oven, if desired.

Updated Thursday, September 25th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350