Instructions

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).

2. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

3. In a bowl, mix 1 cup flour and powdered sugar.

4. Cut in the cold butter using a pastry cutter or fingers until crumbly.

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5. Press evenly into the pan and bake for 15-20 minutes until lightly golden.

Step 2: Make the Lemon Filling

1. In a large bowl, whisk eggs and granulated sugar until smooth.

2. Stir in lemon juice and zest.

3. In a separate bowl, sift ¼ cup flour and baking powder, then whisk into the lemon mixture.

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Step 3: Bake & Cool

1. Pour filling over the warm crust.

2. Bake for 20-25 minutes until set (edges should be lightly golden).

3. Let cool completely in the pan, then chill in the fridge for at least 2 hours.

Step 4: Slice & Serve

1. Lift out using parchment paper.

2. Cut into squares, wiping the knife between slices for clean edges.

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3. Dust with powdered sugar (optional) and enjoy!

Storage Tips

• Keep refrigerated in an airtight container for up to 4 days.

• Freeze (unfrosted) for up to 1 month.

Final Thoughts

These Creamy Lemon Squares are a delightful blend of tart and sweet, with a melt-in-your-mouth texture that’s simply irresistible. Whether you’re a baking novice or a seasoned pro, this recipe is foolproof and guaranteed to impress. Bright, zesty, and oh-so-creamy—they’re the ultimate citrus dessert!

Would you like any variations, like adding a raspberry swirl or a coconut crust? 😊🍋