It should really come as no surprise that this Easy & Delicious Lemon Square Recipe could also be called Easy & Delicious Lemon Bar Recipe. I think, honestly, it just depends on how you cut them, and perhaps whatever mood you’re in. Since I cut mine in perfect little squares, I’m calling them Lemon Squares. It seems only normal.
I have been on quite the lemon kick lately. I’ve always loved lemon, but for some reason, the moment the temperatures began their surge into spring and summertime, I began breaking out the lemon.
This recipe was kicked up a notch in the garnish department when I needed something a bit more “fancy” for a friend’s Sip & See. You’ve heard of a Sip & See, right? It’s when a new mother allows friends to come “see” her new baby. It’s a bit more intimate than a baby shower and while the name of the event suggests you will be sipping while seeing the baby, it is almost always accompanied with some eating as well.
I needed a fuss free dessert, but I needed it to be pretty as well.
Insert the Lemon Squares!
I’ve stacked the Lemon Squares for photos, but each 2×2 square was adorned with a swirl of whipped cream, a lemon half, and a sprig of mint.
So dainty. So delicious. So easy!
Easy & Delicious Lemon Square Recipe
- For the Crust:
- 2 sticks butter room temperature
- 1/4 cup brown sugar
- 2 cups graham cracker crust
- 1 cup flour
- 1/4 teaspoon salt
- For the Filling:
- 6 eggs room temperature
- 3 cups sugar
- zest of 1 large lemon
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Preheat oven to 350 degrees. Line a 9x13 baking dish with parchment parchment paper and lightly spray with non-stick cooking spray. Set aside.
- Cream together the butter, sugar and salt in the bowl of an electric mixer until light and fluffy. Stir in the graham cracker crumbs and flour, combine well.
- Using your hands, press the graham cracker crust into the bottom of the prepared pan. Bake the crust for 15-20 minutes, or until lightly golden brown. Chill. Whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour the lemon mixture into the cooled crust. Bake for an additional 30-35 minutes, or until filling is set. Let cool to room temperature and then chill at least 2 hours, preferably overnight.
- Cut into squares, and top with homemade whipped cream and a sprig of mint for a pretty presentation. You can also skip the whipped cream, and sprinkle with confectioners sugar if desired.
I find what makes these Lemon Squares special is the thick graham cracker crust. I used brown sugar rather granulated sugar and in my opinion, it makes each bite like a bit of lemon pie. The graham cracker crust also gives them a little more structure, so when serving them into small squares as I did, you don’t have to worry about them becoming gooey and runny like a lemon bar without a substantial base.
So easy. So light. So tasteful. So pretty gosh darn it!