In addition to the Pistachio Cookies I wrote about last week, these lemon squares always make it into my holiday cookie platters. Soft and sweet with the perfect amount of tartness thanks to fresh squeezed lemon juice, these are a pretty easy crowd-pleasing treat. So for this post, I’m sharing a recipe my mom has used for more than 30 years. She clipped it from a local newspaper, modified it a bit to her taste, and has been using it ever since. Over the years, it’s become one of my favorite desserts to bake. Enjoy!
Peace + love,
- 1 ¾ cups all-purpose flour
- ½ cup confectioners sugar (powdered sugar)
- 1 cup (2 sticks) salted butter, not softened
- 4 eggs
- 1 ½ cups granulated sugar (regular sugar)
- 1/3 cup fresh lemon juice
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- Preheat oven to 350. Line 13×9-inch baking pan (glass works better) with parchment paper.
- In large bowl combine flour and sugar.
- With pastry blender cut butter into mixture until it resembles coarse crumbs.
- Pat evenly into baking pan and bake 20 to 25 minutes until lightly browned.
- While crust is baking, in larger mixing bowl combine all topping ingredients and beat at medium speed.
- Pour over partially baked crust and bake 15 to 20 minutes more or until lightly browned.
- Cool in pan on wire rack.
- Dust with powdered sugar and cut into 2×2-inch squares.
- Store covered in refrigerator up to 3 days or wrap and freeze up to 1 month.
*Makes approx. 30 cookies; around 130 calories each.