*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
DELICIOUS! Very easy to make. I refrigerated them overnight before cutting them and dusting them with powdered sugar...they cut beautifully and taste really, REALLY good. The shortbread crust just melts in your mouth, mmmmm... I used the zest of a whole lemon in these...a definite keeper~YUM! Thanks for sharing! :)
These are great but I did make a couple tweeks because I had to discard the first batch. First I added 1/2 cup flour to the crust. It seemed to hold together a little better. The second thing I did was increased the temp to 350 for the first 15 minutes then turned down to 325. I baked for 30 minutes. The reason is the first batch was a gloppy mess. It just wasn't anywhere near done and my oven runs a little hot .
They are really good, I just didn’t cook them enough the first time around, we were going to cut them and the custard was still raw. They had been covered in the fridge for 3 days, so we put the oven back on and cooked them again for 30 minutes, then let cool and cut. There very good!
I am at awe with this recipe, I wanted to please my wife with lemon squares. I am a subscriber to your site for a long time. I looked for lemon squares and came to your recipe. The best compliment could be that my wife said and I quote " All you need is Meringue for a great Lemon Meringue Pie in squares". They are perfect, easy to make , not to sweet, and out of this world delicious . Thank-you for a great recipe. I love you for it.
I added some lime scented whipped cream on top for the perfect sin.
Great taste. Good balance of sugar and lemon, although I did add slightly more lemon. But I agree that a cooler oven temp for longer would be better. Mine we not totally set in the middle either, although the top was slightly browned as it should be.
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