Sweet and tart lemon squares on parchment with green snapdragons and whole lemons, from above

Cookies, Biscuits & Bars

Sweet and Tart Lemon Squares

These lemon squares are quick and simple to make with just a few ingredients and have a lovely rustic feel to them.

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Sweet and tart lemon squares on parchment with snapdragons and lemons, from above A stack of sweet and tart lemon squares beside snapdragons and a lemon

Anticipating that the lockdown was going to persist for a few weeks, we stocked up on lots of lemons (not in the panic buying, hoarding way – but enough to have more than a dozen). You know, for baking cakes, cheesecakes and throwing into your G&T 😉 I wanted to use them to bake something, but did not want all the effort of having to bake and frost a cake.

Sweet and tart lemon squares on parchment between snapdragons and lemons

These lemon squares are relatively easy to throw together and only require little baking time. Thereafter, pop them in the fridge to set and you're done!

I love baking really intricate desserts, but also sometimes want to just throw something together. These lemon squares are perfect for that occasion: no creaming of butter and sugar, or having to sift flour. The mixture comes together in a single bowl.

Not wanting to eat all of them by myself, I wrapped some up and responsibly, socially distantly, dropped them in a friend's postbox to collect. Ever since starting this blog, all my friends have been getting a lot more baked goods. I hope they bear with me!

Sweet and tart lemon squares beside a gift bag tied with green ribbon, snapdragons and lemons
Stacked sweet and tart lemon squares in front of a gift bag tied with green ribbon Sweet and tart lemon squares, one topped with a lemon slice, on parchment with lemons, from above

The recipe

Sweet and Tart Lemon Squares

adventureswithsugar.com/sweet-and-tart-lemon-squares/

Method

Method: base

  1. Preheat the oven and prepare the tin: Preheat the oven to 180˚ Celsius. Grease and line the base of a 20cm square tin with baking paper. Let two opposite sides hang over the tin, so there is some grip to lift the squares out, once set.
  2. Crush the biscuits: Place the biscuits into a Ziploc bag and crush them with a rolling pin.
  3. Add the sugar: Then add in the sugar and shake to combine.
  4. Add the butter: Finally, pour in the melted butter and shake to combine everything together.
  5. Press into the tin: Tip the mixture into your baking tin and press flat down.
  6. Bake the base: Bake for 10 minutes to set the crust, then remove from the oven and set aside whilst the filling comes together.

Method: filling

  1. Make the filling: Add all of the ingredients into a bowl and beat for five minutes until pale and all combined.
  2. Bake: Pour over the base and bake for 15 minutes, until the filling has set.
  3. Cool, chill and cut: Then remove and set aside to cool to room temperature, before popping it into the fridge for at least three and a half hours, before cutting into squares and serving.
  4. Serve: This can be served plain or with whipped cream.

Recipe by adventureswithsugar.com

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