Photo: James Carrier

YieldsMakes 24 barsTotal Time1 hr 20 mins

With a buttery crust and custard-like filling, these lemon squares taste as good as they look. A dusting of powdered sugar completes the bar cookie recipe.

How to Make It

Step 1
1

In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.

Step 2
2

Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.

Step 3
3

Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust.

Step 4
4

Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.

Step 5
5

Let cool completely in pan, then cut into 24 bars.

Step 6
6

Note: Nutritional analysis is per bar. The lemon squares can be chilled airtight for up to 2 days.

Ingredients

 1 cup (1/2 lb.) butter, at room temperature
 1/2 cup plus 2 tablespoons powdered sugar
 2 1/3 cups all-purpose flour
 2 cups granulated sugar
 1 teaspoon baking powder
 1 1/2 teaspoons grated lemon peel
 6 tablespoons lemon juice
 4 large eggs

Directions

Step 1
1

In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.

Step 2
2

Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.

Step 3
3

Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust.

Step 4
4

Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.

Step 5
5

Let cool completely in pan, then cut into 24 bars.

Step 6
6

Note: Nutritional analysis is per bar. The lemon squares can be chilled airtight for up to 2 days.

Buttery Lemon Squares