Yes, squares — not bars. In fact, in my cookbook both lemon bars and lemon squares are on the same page. Not much difference between the two except these squares are made without the baking soda. And, they only make half as much. I’ve made both recipes a number of times, and I like the squares just a little better. But I’ll take a little lemon sweet treat in just about any form.
So call them bars if you want, because they pretty much are. I think I like that better anyway. Whether it’s with a knife or scissors my cutting skills can use some work. Presenting something as a ‘square’ requires more precision than my crooked cutting hands are often capable of.
These are super easy, so get baking!
adapted from Lion House Desserts
For the bottom layer:
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour
For the filling:
1 cup sugar
2 tablespoons flour
2 tablespoons lemon juice
1/2 teaspoon vanilla
grated zest of 1 lemon
Heat the oven to 325. In a large bowl, cream the butter and powdered sugar. Add 1 cup of flour. Spread into an 8-inch pan and bake for 15-18 minutes. While the crust is baking, prepare the filling.
In a medium bowl, beat the eggs slightly and add sugar, 2 tablespoons of flour, lemon juice and zest. Mix well and pour over hot crust immediately after removing it from the oven.
Bake for 15-20 minutes. Remove from the oven and sprinkle with a few tablespoons of powdered sugar. Cool slightly before cutting into 2-inch squares.