In a large bowl, whisk eggs and granulated sugar until smooth.
Stir in lemon juice and zest.
In a separate bowl, sift ¼ cup flour and baking powder, then whisk into the lemon mixture.
Step 3: Bake & Cool
Pour filling over the warm crust.
Bake for 20-25 minutes until set (edges should be lightly golden).
Let cool completely in the pan, then chill in the fridge for at least 2 hours.
Step 4: Slice & Serve
Lift out using parchment paper.
Cut into squares, wiping the knife between slices for clean edges.
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? 😊🍋
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