This recipe is old but not old fashioned; The Best Lemon Squares never go out of style! Combine a tart lemon curd with a shortbread crust and the result is divine, a family favorite for almost 40 years!
A friend recently requested my copy of this recipe for Lemon Squares so I thought that a good reason to make some for me too, right? There are many recipes online but this is the one I’ve been using forever; didn’t realize how long forever was until I went to get the cookbook and do this post.
It was a gift to me at Christmas when I was home visiting my family in St. Louis years ago…many, many years ago!
‘The Artist in the Kitchen is a cookbook published in 1977 for the St. Louis Art Museum and put together by the Friends of The St. Louis Art Museum, all recipes are from the personal archives of members and the Museum staff.
I realize that I’ve got two favorites in this book and how easy they are to find; the pages are pretty evident since they are the only two with butter fingerprints and signs of regular use..I need to try something else don’t I?
What makes them the best lemon squares (or bars…same thing!)? Well, there are a million variations but this one has always worked so well for me; I think it’s got a bit of extra lemon juice and has been a favorite of friends and family for years so I won’t tempt fate by trying another!
I’ve also revised the recipe a bit in another post if you need a dessert that will serve more people.
If that’s the case, I suggest you make these Lemon Bars for a Crowd; you’ll find the same photos and a similar recipe but I’ve revised that recipe a bit with more filling so you can stretch this treat to feed more people.
When everyone is looking for the next best thing; I often find more comfort in something older and more reliable. These have been a favorite for so long and I never see that changing; so whether you’ve been making them for years or are ready to take your first plunge; this recipe is simply the BEST!
PIN ‘The Best Lemon Squares’
For the Crust:
- 1 cup butter
- ½ cup powdered sugar
- 2 cups flour
For the Filling:
- 4 eggs
- 2 cups sugar
- 2 T. flour
- 1 tsp. baking powder
- ½ tsp salt
- ½ cup fresh lemon juice
- 1 T. grated lemon rind
- Powdered sugar for top
To Prepare the Crust:
- Blend butter with powdered sugar and flour. Press on the bottom of a 9X13X2 inch pan.
- Bake at 350 degrees for 20 to 25 minutes until lightly colored.
To Prepare the Filling:
- Beat the eggs and blend with sugar, 2 Tbsp flour, baking powder, salt, lemon juice and rind. Pour over baked crust.
- Return to oven and continue baking for 25-30 minutes. Sift powdered sugar over the top. Cool and cut into squares or bars.