Recipes // Desserts // Lemon Perfection Squares

Lemon Perfection Squares


Yield:4 dozen squares

Given a choice between lemon and chocolate, Fraya goes for lemon every time. So it’s no wonder these are one of her favorite cookies on the planet. The combo of juice and freshly grated zest in the filling is the key to their sweet-tart citrus punch.


For The Crust

  • 2 sticks (½ pound) unsalted butter, at room temperature
  • 2 cups all-purpose flour
  • ½ cup confectioners’ sugar
  • Pinch salt

For The Filling

  • 4 large eggs, at room temperature
  • 1¾ cups granulated sugar
  • ¼ cup all-purpose flour
  • ¾ teaspoon baking powder
  • 1⁄³ cup fresh lemon juice
  • 2 teaspoons freshly grated lemon zest
  • Confectioners’ sugar
  • Preheat the oven to 350˚F. Line a 9 x 13-inch baking pan with foil.
  • To make the crust: Place the butter in a mixer bowl and beat until creamy. Add the flour, confectioners’ sugar, and salt and beat to combine. Press the dough into the bottom of the prepared pan. Transfer to the oven and bake until set and golden, 20 to 25 minutes.
  • To make the filling: In a medium bowl, whisk together the eggs, sugar, flour, baking powder, lemon juice, and zest. Pour over the baked crust and return to the oven. Bake until set, 20 to 25 minutes. Cool in the pan on a wire rack. When cool, remove from the pan, cut in 48 squares, and dust with confectioners’ sugar.
  • Store in the refrigerator for up to 3 days, or freeze for up to 3 months.
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