June: Famer’s Market Challenge – Lemon Squares

Until yesterday, I had only ever made lemon squares from a boxed mix. They're one of those desserts that I LOVE, but can only handle the indulgence once or twice a year at most. Since I'm the only one who really likes them, I get to eat the entire batch all by my lonesome. Well, I just happened to have half dozen lemons in my fridge and had no idea what to do with them. (A story for another time.) So I started Googling around to see if it was possible to make lemon bars from scratch using real lemons. And look at that. It is! I grabbed this recipe from AllRecipes.com. Just a quick note, the crust does seem a little thick, but if you allow them to cool for a good 12 hours everything balances out.

  • 2 Sticks - Softened Butter
  • 2 Cups - Sugar (Separated into 1.5 and .5 cups)
  • 2 1/4 Cups - All Purpose Flour (Separated into 2 and 1/4 cups)
  • 2 - Lemons (Juiced) = Approximately 1/4 Cup Lemon Juice
  • 4 - Large Eggs


  1. If butter has been refrigerated make sure to soften it first. Easiest way I've found is two sticks at a time in the microwave at 10 seconds. Let sit for a bit, then flip and microwave for another 10 seconds.
  2. Preheat oven to 350°F.
  3. Blend together butter, 2 cups of flour, and 1/2 cup sugar until the mixture is crumbly.
  4. Firmly pat down into a 9x13" ungreased pan.
  5. Bake for 20 minutes. Crust should become a light golden color and be firm.
  6. While crust is baking, beat together eggs, 1.5 cups sugar, 1/4 cup flour, and lemon juice until lumps are gone.
  7. Once crust has baked, pour lemon mixture over the top, and continue to bake for another 20 minutes.
  8. Allow bars to cool completely before cutting.
  9. Dust with powdered sugar.

Note: You can add lemon zest (up to a full lemon worth) into the lemon batter, and then garnish with additional lemon zest if desired.

Related posts:

  1. June: Farmer’s Market Challenge – Fried Pork Loin and Sauteed Veggie Fajita
  2. June: Farmer’s Market Challenge – Garlic Mushroom Sauce with Chicken & Pasta
  3. June: Farmer’s Market Challenge – Curried Potato Salad & Epicurean Non-Slip Cutting Board Review
  4. June: Farmer’s Market Challenge – Grilled Hot Lime Chicken Thighs
  5. May: Meatless Challenge – Strawberry Shortcake with Zesty Lemon Whipped Cream
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