Bright, citrus-y lemon squares remind me of holiday baking in Canada when I was a kid. Gooey on top and crumbly on the bottom, it’s hard to eat just one! I like making this with a little bit of clementine juice added to the lemons.
Ingredients
2 cups + 1/4 cup flour
1/2 cup powdered sugar
1 cup melted butter
2 cups sugar
1/3 cup freshly squeezed lemon/clementine juice (about 4 lemons/2 clementines)
1/2 tsp baking powder
4 eggs
Directions
Melt the butter, then mix it with 2 cups of flour and the powdered sugar in a medium bowl. Mix together until it turns into a thick crumbly paste. Press it evenly into a buttered 9×13″ glass pan, and bake at 350F for 25 minutes.
While the crust is baking, squeeze the lemons and oranges, then mix in the eggs, sugar, baking powder, and 1/4 cup flour. Pour this over the baked crust, and bake at 350F for 25 more minutes until it is slightly brown on top and just set.
Cool the lemon orange squares on the counter and dust with icing sugar before serving. Cut out any size square you like. If they’re fairly small you can get 36 squares out of this recipe. Enjoy!
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