Super Lemony Lemon Squares

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Picnic Planner Show

Rated: 5 stars out of 5Rate itRead users' reviews (78)

RECIPE
COMMENTS & REVIEWS(78)

Cook Time:
40 min
Level:
Easy
Yield:
about 24 (1 1/2 to 2-inch) squares

Times:

Prep: 12 min
Inactive Prep: 50 min
Cook: 40 min
Total:: 1 hr 42 min

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Ingredients

12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
1 3/4 cups plus 3 tablespoons all-purpose flour
2/3 cup confectioners' sugar, plus more for garnish
1/4 cup cornstarch
3/4 teaspoon salt plus a pinch
4 eggs, lightly beaten
1 1/3 cups granulated sugar
1 1/2 teaspoons lemon zest
2/3 cup fresh lemon juice, strained
1/4 cup whole milk
2 tablespoons limoncello, or other lemon-flavored liqueur, optional

Directions

Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.

In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.

While the crust is chilling, preheat the oven to 350 degrees F.

Bake the crust until golden brown, about 20 to 25 minutes.

While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.

When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.

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Comments & Reviews

recipe Super Lemony Lemon Squares
Catalina Phoenix, AZ 02-02-2010
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AWESOME LEMON SQUARES!
Rated: 5 stars out of 5

I made this recipe with lemons from my parents tree, and wow, everyone LOVED these lemon squares! The recipe turned out... perfect, definitely super lemony so make sure you like tart! The crust was sweet and flaky, absolutely perfect and a great contrast to the filling. I didn't use the limoncello, so next time I will try it. To cool them faster, I put the whole thing in the fridge for 20 minutes, and them cut it into the pieces. I suggest reading the recipe BEFORE you start and paying close attention to the measurements, since some previous comments complained about it being unclear or the recipe not turning out; I say this has to do with the individual, not the recipe! DEFINITELY my favorite! Read more
recipe Super Lemony Lemon Squares
Jeri Haverhill, MA 01-27-2010
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Best lemon squares
Rated: 5 stars out of 5

This is the first time I ever made lemon squares. They were very good. I did read other review of the recipe and left out... the corn starch which made the crust like a shortbread cookie. Cut the smaller so I could give a few to the next door neighbors and they loved them. I will make these again.Read more
recipe Super Lemony Lemon Squares
Stevie Los Gatos, CA 01-24-2010
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a little too good
Rated: 5 stars out of 5

I did not have lemons, so just used lemon juice and some lemon flavoring I had in pantry. I made a lemon sauce w/powder... sugar and lemon juice and served it w/the bars. Now I do have a few leftovers....I'm worried they are too good and going to my HIPs!Read more
recipe Super Lemony Lemon Squares
Odette Hampton, VA 01-10-2010
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Like it, but will tweek it next time
Rated: 4 stars out of 5

I like the flavor of the bars, but i agree with the review that said there was too much crust, and not enough lemon mixture;... I would use half of the crust mixture, and double the lemon mixture. I did not use liqueur, and used a little more lemon zest. Otherwise, I was pleased with it.Read more
recipe Super Lemony Lemon Squares
John Moville, IA 01-02-2010
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Best lemon bars
Rated: 5 stars out of 5

I have not tasted better lemon bars. They definitely wake up my taste buds. Thanks Emeril as usual.
recipe Super Lemony Lemon Squares
Carmen Pleasant Gap, PA 12-15-2009
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The lemon bars I've been looking for all my life...
Rated: 5 stars out of 5

I made these lemon squares last night for a work function and they were amazing. A couple of comments -- to those whose... filling didn't set-up: the recipe says "1 3/4 cups plus 3 tablespoons all-purpose flour" -- the "plus 3 tablespoons all-purpose flour" goes into the filling. It's not as obvious as it should be and I almost missed it myself (actually, my crust had an extra 3 tablespoons of flour, in addition to what goes into the filling, and it was still amazing!). I used Bacardi Limon rum instead of limoncello. Most of my butter was frozen, but I cut it into small pieces (cut the stick in half lengthwise, then each half into thirds, then into small squares from there), and used room temperature butter on my counter to butter the wax paper lining (did not have parchment paper). I used a food processor to mix the crust (pulsing as I added butter, then mixing for a few seconds until crumbly), which was much easier than the directions. I was very happy with the result and am looking forward to trying this recipe using lime for another function next weekend!Read more