Sandra This Paula Deen Lemon Squares recipe delivers a delightful balance of tangy lemon filling and buttery shortbread crust, creating a refreshing, crowd-pleasing dessert. Perfect for any occasion, these vibrant squares are quick to prepare and ready in about 1 hour, making them an ideal treat for gatherings or a sweet afternoon indulgence.
Paula Deen Lemon Squares Recipe Ingredients
Shortbread Crust
- ½ cup salted butter, softened (or unsalted with ¼ tsp. salt)
- ¼ cup powdered sugar
- 1 cup all-purpose flour
- 1 pinch salt (omit if using salted butter)
Lemon Filling
- 2 large eggs
- 1 cup granulated sugar
- ½ tsp. baking powder
- 3 Tbsp. fresh lemon juice
- Zest of ½–1 lemon (½–1 Tbsp.)
- Pinch of salt
- 3–4 Tbsp. all-purpose flour (optional, to prevent sinking)
- Powdered sugar, for dusting
How To Make Paula Deen Lemon Squares
- Prepare the Oven and Pan: Preheat the oven to 350°F and position a rack in the middle. Lightly grease and flour an 8×8-inch square baking pan or line with parchment paper for easy removal.
- Make the Shortbread Crust: In a medium bowl, use an electric mixer on medium speed to beat ½ cup softened butter and ¼ cup powdered sugar until creamy and well combined, about 1 minute. Add 1 cup flour and a pinch of salt (or ¼ tsp. if using unsalted butter) and beat until a soft dough forms, about 1½ minutes. Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden. Remove from the oven but keep it on, allowing the crust to cool slightly.
- Prepare the Lemon Filling: In another medium bowl, beat together 2 large eggs, 1 cup granulated sugar, ½ teaspoon baking powder, 3 tablespoons fresh lemon juice, a pinch of salt, and lemon zest until smooth. If concerned about the filling sinking, add 3-4 tablespoons all-purpose flour and mix until just combined.
- Bake the Squares: Pour the lemon filling over the cooled shortbread crust (ensure it’s not hot). Return to the oven and bake for 20-25 minutes, until the center is set and no longer jiggles when gently shaken.
- Cool and Chill: Let the lemon squares cool in the pan at room temperature for about 1 hour. For easier cutting, refrigerate for an additional 1-2 hours. Cut into 16 squares, dust with powdered sugar, and serve.
- Finish and Serve: Serve chilled or at room temperature, enjoying the tangy lemon and buttery crust in every bite. Store any leftovers as directed below.
Recipe Tips
- How do I ensure a clean cut? Refrigerate the lemon squares for 1-2 hours before cutting to firm up the filling, using a sharp knife wiped clean between cuts.
- Can I use bottled lemon juice? Fresh lemon juice is recommended for the brightest flavor, but bottled juice can be used in a pinch. Avoid pre-sweetened varieties to maintain the tangy balance.
- How do I prevent a soggy crust? Ensure the crust is baked until lightly golden and cooled slightly before adding the filling to prevent absorption.
- Can I double the recipe? Yes, use a 9×13-inch pan and double the ingredients. Increase baking time for the crust to 22-25 minutes and the filling to 25-30 minutes, checking for doneness.
What To Serve With Lemon Squares
These zesty lemon squares pair beautifully with:
- Fresh berries (strawberries or raspberries) for a vibrant dessert plate
- Whipped cream or vanilla ice cream for added indulgence
- A cup of hot tea or coffee to complement the tangy sweetness
How To Store Lemon Squares
- Store: Place cooled lemon squares in an airtight container and refrigerate for up to 4 days. Keep parchment paper between layers to prevent sticking.
- Reheat: No reheating is needed; serve chilled or at room temperature. If desired, refresh with a dusting of powdered sugar before serving.
- Freeze: Freeze cooled, undusted squares on a baking sheet for 1 hour, then transfer to a freezer-safe container with parchment between layers. Store for up to 3-4 months. Thaw in the refrigerator overnight and dust with powdered sugar before serving.
Lemon Squares Nutrition Facts
- Calories: ~144 kcal per square
- Protein: 2g
- Fat: 6g
- Carbohydrates: 21g
- Sugar: 14g
- Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
How do I know when lemon squares are done?
Gently shake the pan; the filling should be set and not jiggle. A toothpick inserted in the center should come out clean or with minimal crumbs.
Can I add more lemon flavor?
Increase the lemon zest to 1 tablespoon or add 1 teaspoon lemon extract to the filling for a bolder citrus taste.
Can I make these gluten-free?
Substitute all-purpose flour with a gluten-free 1:1 baking flour for both the crust and filling (if using flour in the filling).
Why did my filling sink?
Adding 3-4 tablespoons of flour to the filling helps prevent sinking. Ensure the crust is cooled before adding the filling to maintain distinct layers.
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Paula Deen Lemon Squares Recipe
Description
Tangy lemon squares with a buttery shortbread crust, perfect for a refreshing dessert that’s quick to prepare and ideal for any occasion.
Ingredients
Shortbread Crust
Lemon Filling
Instructions
- Preheat oven to 350°F. Grease and flour an 8×8-inch pan or line with parchment.
- Beat butter and powdered sugar until creamy. Add flour and salt; beat until a soft dough forms. Press into pan and bake 18-20 minutes. Cool slightly.
- Beat eggs, sugar, baking powder, lemon juice, zest, salt, and optional flour until smooth.
- Pour filling over cooled crust. Bake 20-25 minutes until set.
- Cool 1 hour at room temperature, then chill 1-2 hours. Cut into 16 squares, dust with powdered sugar, and serve.
Notes
- Chill before cutting for clean squares.
- Use fresh lemon juice for best flavor.
- Add 3-4 Tbsp. flour to filling to prevent sinking.
- Dust with powdered sugar just before serving.
