These Tangy Lemon Squares are oh-so-delicious and oh-so-popular with the kids too! There are two parts to them: the crumbly, buttery base which you pre-bake so it gets golden and crisp; and the tart, sweet, creamy lemon filling which you spread over afterward and bake again. The lemon curd remains soft and luxurious, while the base is crunchy – together they work a treat!
I’ve been adjusting the quantity of lemon juice in this recipe for a while to get the perfect amount – enough to make it really lemony but not too much to make it sour. You can of course adjust the quantity to your own taste. Give these a try – they will disappear from the kitchen table in no time!
To make the Tangy Lemon Squares, you will need the following ingredients:
Preheat the oven to 350°F.
Beat the softened butter, 2 cups of the flour, and 1/2 cup of the sugar together in a bowl. Tip the mixture into a 9x13 inch dish (you don’t need to grease it) and press down with the back of a spoon.
Bake for 15-20 minutes until golden on the top.
Combine the rest of the sugar and remaining flour in a bowl. Whisk in the eggs and lemon juice until well combined. Pour the mixture over the baked biscuit base.
Put the pan back in the oven and bake for a further 20 minutes.
Remove and leave to cool, before cutting into squares and serving.
Try these Tangy Lemon Squares dusted with a sprinkling of powdered sugar to make them look extra special! And tell me what you think about the lemoniness - too much, too little, or just right? I’d love to hear from you so give me a shout-out in the comments section below!
Yummy! Delicious jello!
