I have shared many desserts in my cookbooks and TV series, and I am excited to present one of my most requested desserts.
This is the classic dessert, although it’s also a popular choice during the summer months. I’ve been told that my recipe strikes the perfect balance of sweetness, lemony tartness, and buttery shortbread. Make a batch and share this refreshing treat at your next gathering.
Lemon Squares, aka Lemon Bars
Makes one dozen eight-inch square pan
chefgeorgehirsch.com | George Hirsch Lifestyle
Shortbread Crust:
1/2 cup sweet butter, room temperature
1/4 cup confectioner's sugar
1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
pinch cinnamon
A square tip: (lining the pan with parchment paper is helpful for removing squares after baking)
Grease an 8-inch square pan with butter, line it with parchment
Preheat the oven to 350°F.
For the Crust: With an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. Mix the flour, salt, baking powder, and cinnamon by hand to form a light dough. Press the dough into a greased pan and bake for about 15-20 minutes, or until it is lightly browned. Remove from the oven and cool in the pan.
Lemon Filling:
3/4 cup granulated sugar
2 eggs
1/3 cup fresh lemon juice
1 Tablespoon grated lemon zest
2 Tablespoons all-purpose flour
1/2 teaspoon vanilla
pinch salt
For the Lemon Filling: Mix the sugar, flour, salt, and eggs with a wire whisk until well combined and smooth. Add fresh lemon juice, lemon zest, and vanilla just until combined. Do not overmix, or too much air will affect the filling. Pour the filling over the cooled shortbread crust and bake for about 20 minutes at 350 degrees or until the filling is set.
Remove from oven and cool. After cooling at room temperature, refrigerate. To serve, cut into squares and dust with powdered sugar. Chill lemon squares until ready to serve.
