Perky Lemon Squares with Buttery Shortbread Crust

Love lemons? A tart lemony filling on a buttery shortbread crust make Perky Lemon Squares the ultimate lemony treat!

 

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How perky is a lemon?

I love lemons. They’re so honest and straight forward, proclaiming their bold flavor with an equally bold color. Piling bright shiny lemons in a bowl is one of my favorite table decorations — they just look so happy!

Being a soap and candle maker, I also love to work with lemon fragrance oils as they’re incredibly adaptable: Mix with something herby like basil or thyme, and they take on sharp and fresh notes. In a floral blend they add depth and realism. And combined with a pink, sugary scent they bring back childhood and trouble free days. That’s only natural since research suggests that lemon essential oil has stress reducing and mood enhancing qualities!

They’re also super adaptable in the kitchen, lending their perkiness to everything from Greek potatoes to salad dressing to lemon tarts. They enhance the flavor of whatever they touch!

Looking for more lemon recipes?

Chewy Lemon Crinkle Cookies

Simple Lovely Lemon Cake

Lemon Vinaigrette

Being adaptable is, to me, one of the keys to assembling a joyful life. It’s not so much about just going with the flow, but rather being able to use your strengths (quirkiness, compassion, silliness, empathy) to enhance any environment. Like a lemon : ) Maybe that should be a new slogan: Be like a lemon!

And speaking of adaptability, these Perky Lemon Squares are just that.

• As an elegant dessert: cut in 12 pieces, place on a white china plate, sift with powdered sugar and accent with a few carefully placed raspberries.
• For baby or bridal showers: cut into 48 pieces (cut in 12, then cut each in quarters), place each tiny square in a mini cupcake liner and top with a lemon jelly bean.
• To take to a club meeting, cut into 24 pieces (cut in 12, then cut each in half), drizzle with lemon icing and place in cupcake liners.

However you cut them, I know you’re going to love the tartness of the filling, the buttery shortbread crust AND how easy they are to make!

perky lemon squares ingredients

You’ll need:

Flour. All purpose, King Arthur brand recommended!

Sugar. You’ll need granulated sugar for the squares and powdered sugar for the topping.

Powdered Sugar. For sifting over the top of the cooled squares.

Butter. I use unsalted real butter for all my baking. For the shortbread crust it makes a huge difference!

Eggs. As always, use local when possible! For the fluffiest filling let eggs come to room temperature.

Lemon Juice. You may use fresh or bottled lemon juice. The truth is I use bottled lemon juice in all my recipes — I get consistent results, and I prefer its ease and convenience.

You’ll also need:

Food Processor.

9 x 13″ Baking Pan. I use USA Pans and wholeheartedly recommend them!

Parchment Paper.

how to make perky lemon squares

1. Preheat oven to 350° Line a 9 X 13″ pan with parchment paper.
2. In food processor, blend together the crust ingredients til they form a rough ball (about 1 minute). Divide dough into balls and distribute evenly in the pan (see photo above). Press evenly into the bottom of the pan.
3. Bake for 20-25 minutes until firm and golden. Takes 23 minutes in my oven.
4. In the meantime, place filling ingredients in the (unwashed) food processor and blend til smooth.
5. When crust is done, pour the filling over and return to the oven. Bake for an additional 30-35 minutes until the top is just set. Takes 33 minutes in my oven.
6. Cool, then cut into squares. Let cool completely before sifting powdered sugar over each square.

Recipe Notes

What if I don’t have a food processor?

You can use an electric mixer OR just mix everything by hand. For the crust, cut the butter into the flour and sugar with a pastry cutter or 2 knives. Gather into rough ball, then proceed with recipe. For the filling, just whisk everything together in a mixing bowl.

Whatever method you’re using, here’s a bonus: There’s no need to wash the (food processor or electric mixer or mixing) bowl between making the crust and combining the filling ingredients.

How do I keep my lemon squares from cracking?

First off, powdered sugar covers a multitude of cracks! To prevent cracks, though, cool the pan of lemon squares as slowly as possible. Ideas: Set your cooling right by the stove so it retains some residual heat from the oven or even let them cool on top of the stove. You just want to insulate the pan a bit as the squares cool to allow the custardy filling to settle in and not be shocked by too sudden a temperature change.

how to store

Perky Lemon Squares are best served on the day they’re made. BUT they freeze really well! Place completely cooled squares on a tray, freeze, then transfer to a plastic freezer bag. Use parchment paper to separate layers. Remove squares from the bag before defrosting so they don’t get all soggy in the bag.