(Quick NOTE: I had AI generate a picture of Lemon Squares. but since it’s a computer, it couldn’t quite capture the correct consistency of this yummy dessert. The filling is not a pudding. Hopefully though, you get the general idea! I did love the brilliant yellow and the flaky crust. My children hate AI generated pictures. Tell me your take in the comments!)

Last week I made a TikTok video. It was about how to put wet ingredients into dry ones (not the other way around). And with it, I made lemon squares and promised to share the recipe here.

Let me tell you why they are the BEST, because I searched for a good recipe for years. I knew that there would be a way to make them good. I mean come on! Lemon goodness on top of shortbread – win-win! Years ago, I went to a blessing for my hubby’s cousin’s baby. His AMAZING aunt Susan (of sugar Easter egg fame) made them and she was so kind to share her recipe. I made a tweak or two and I’m sharing them here so my kids can easily find them.

Lemon Tart Squares

Crust:

• 1 c butter softened
• 2 c flour
• 1/4 c powdered sugar
• 1/4 tsp salt

Blend together thoroughly until it makes a crumbly texture. Press it into an ungreased cake pan. Bake at 350 degrees for 15 minutes let cool slightly. NOTE: this base is an amazing shortbread and can be used for many different recipes. Be creative!!

While the crust is baking, make the filling.

Filling:

• Dry Ingredients –
  • 2 c sugar
  • 1/4 c flour
• Wet Ingredients –
  • 4 beaten eggs (I pick out the bits that don’t mix, you know cause, ew!)
  • 6 Tbs. Lemon juice (and YES, I mean use all six Tablespoons, let it spill over. The lemon juice makes it so the recipe doesn’t taste all egg-y!)
  • 1 tsp vanilla (use the good Mexican kind!)

Combine the dry ingredients in one bowl and the wet in another. Mix together by putting the wet into the flour (NOT the flour into the egg mixture). Pour into the baked crust. Bake at 350 degrees for 30 minutes. Sprinkle with powdered sugar.

Now, there is a key to good lemon squares beyond adding extra lemon and vanilla. It is that even though the recipe says to bake for 30 minutes, it needs longer. You need to take it out and check it. If it still moves, it’s eggy and you put it back in to cook longer. Watch my tiktok to see what I’m talking about.

Also, another note, the basic crust above makes an AMAZING shortbread recipe. So two treat recipes in one!