I last made these lemon squares back in 1999. Yes, the year I was born! I remember them because they were so ama-zing. I made them for a small dinner party and we ate them all. I’ve been thinking about these lately and wondered if they would still be good to me. Oh, WOW! Less butter and sugar than other recipes yet divine as can be. You’ll want to make this recipe! #perfectforsummer

This is a Cooking Light recipe. I used to subscribe to their monthly magazines, I looked so forward to them arriving. I made SO MANY of their recipes, the loss of this magazine in circulation was a sad day. Cooking Light recipes are SO GOOD, matter-of-fact, we’ve been on one cruise (Norwegian) out of Charleston – for some meals you could choose a Cooking Light option, made from their recipes. Fred and I ordered these most evenings and each meal was better than the next – it was mind boggling!

Give this recipe a try, it’s SO GOOD! Be sure to use fresh squeezed lemon, using bottled stuff would not result in tasty lemon bars. No. Way. Also, I’ve read many people say to bake this in a glass baking dish, not metal. Otherwise you the metal baking pan can give the lemon bars a metallic. I would think at some point in my life I did that and don’t recall a metallic taste, but then again, maybe I did use glass. Ok, y’all, here’s the recipe:

EASY LEMON SQUARES by Cooking Light Magazine

CRUST

• 1/4 cup granulated sugar
• 3 1/2 tablespoons butter, softened (added extra 1/2 tablespoon)
• 1 cup flour

TOPPING

• 3 large eggs
• 3/4 cup granulated sugar
• 2 teaspoon grated lemon rind
• 1/3 cup fresh lemon juice
• 3 tablespoons flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt (kosher)
• Powdered sugar for sprinkling (optional)

🌡️ Preheat oven to 350℉.

TO PREPARE CRUST: in medium mixing bowl add the sugar and butter. Beat with mixer until creamy at medium speed. Then lightly spoon flour (when you measure make sure it’s light, spoon fluffed flour into measuring cup and level with knife). Gradually add flour to butter mixture. Beat at low speed until mixture resembles fine crumbs. Put mixture in your baking dish (glass preferred) – I buttered mine lightly, it’s not in the recipe, but… and gently press down to form a crust – I used the bottom of a measuring cup. Then BAKE at 350℉ for about 15 minutes – place on wire rack while you make the topping.

TO PREPARE THE TOPPING: beat eggs at medium speed until foamy. Add 3/4 cup sugar and next 5 ingredients (through salt). Beat until well blended. Pour mixture over baked crust.

Bake at 350℉ for 20-25 minutes or until set. Cool on wire rack. Sift powdered sugar over top just before serving.

🍋 Until next time…