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!
- 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!