Old Fashioned Lemon Squares

These old fashioned lemon squares are easy to make and absolutely delicious. With a flakey shortcrust and tangy lemon top, these are just like the ones your Grandma would make.

I love lemon. As far as desserts go, if I could only ever have one flavour for the rest of my life, I would pick lemon. I know that would surprise a lot of people, because I’m a well known chocolate lover, but when it comes to desserts and treats, I love the fresh, tanginess of lemon. These lemon squares, or bars as some prefer to call them, would top the list.

This recipe for old fashioned lemon squares is special. It is a recipe that has been in my family for many years, very likely more than 70 years. As far as we know it originates back to my Great Granny C. It is quite possible it goes back further, but we don’t know for sure. Unfortunately I never met my Great Granny as she passed before I was born, but I have definitely been told all about her, and especially what a great baker she was. These lemon squares are fondly remembered by everyone who had the fortune of eating them from her kitchen.

It took a while to track down this recipe, but thanks to some detective work from my mom, and a cousin, we found it. After making these myself I can see why they are so fondly remembered, they are absolutely the best lemon squares I’ve had.

I hope your family enjoys them as much as we do.

HOW TO MAKE OLD FASHIONED LEMON SQUARES

Start by making the crust. This is a shortcrust, so there are only three ingredients, four if you count the tiny pinch of salt.

Add the ingredients to a food processor and pulse until it resembles fine crumbs.

I’m not sure how Granny C. did this part as the instructions are not extensive, I’m pretty sure she wouldn’t have used a food processor, most likely using a fork or pastry blender instead. If you prefer you can certainly do it that way too.

Press the crust into an ungreased 9×9 pan. It will be very dry and crumbly, but I promise, it will come out beautiful and flakey. Place in the oven to bake for 20 minutes until set.

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After baking the crust remove it from the oven so you can top it with the lemon filling.

Simply whisk all the ingredients for the filling together and pour it over the crust. The recipe calls for the juice and zest of one large lemon. For me, that was about four tablespoons of juice (I picked a really big lemon), you can use more or less depending on your taste.

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Bake at 350 degrees for 20-25 minutes until top is set.

Remove from the oven, allow to cool completely, then remove it from the pan, cut it into squares and dust it with powdered sugar.

Serve them to your family and watch them disappear.

Does your family have any favourite recipes that have been handed down through the generations? Leave me a comment and let me know.

THINGS TO KNOW & HELPFUL HINTS

• I’ve mixed the crust ingredients and it is very dry, will it be ok? Yes, as long as you remember to put the butter in there, it will work out. Just press it into the pan and let the cold butter do its magic.
• Can I use bottled lemon juice? For sure, if you don’t have lemon on hand and want to use bottled juice, you absolutely can. You will want to use 3-4 tablespoons depending how much lemon you like.
• Can you freeze lemon bars? Yes you sure can (and they are pretty great frozen). Make sure you cut them into squares before freezing and if freezing in layers in a container be sure to separate the layers with wax paper or parchment paper.
• Do lemon bars need to be refrigerated? Because of the custard layer, lemon bars should be refrigerated if you are not going to eat them within a day. Just place them in an airtight container, they should last a couple weeks.

OTHER RECIPES YOU MIGHT LIKE

Bakery style cranberry lemon scones

Pumpkin cheesecake brownies

Best ever apple streusel muffins

MORE GREAT FRUIT DESSERT BARS TO TRY

Fresh cranberry bars

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