Press enter to see results or esc to cancel.

Snow-Capped Lemon Squares recipe

These luscious cookie bars have a richbutter shortbread crust with a sweet-tart lemony filling toppedwith a snow-fall of powdered sugar.

Recipe: Snow-Capped LemonSquares

1/3 cup butter, softened
1/4 cup, plus 2 tablespoons brown sugar, packed
1 1/2 cups all-purpose flourFilling:1 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon baking powder
2 large eggs
3 tablespoons lemon juice
1 tablespoon grated lemon rind
Powdered sugar

  • For Crust: Blend together butter and sugarat medium speed of electric mixer. Stir in flour until incorporatedand dough is crumbly. Press dough onto bottom of 8-inch squarebaking pan. Bake at 350°F (175°C) for 10 minutes.
  • For Filling: Combine granulated sugar,cornstarch and baking powder. Beat eggs until frothy; blend insugar mixture, juice and rind. Pour over hot crust.
  • Bake at 350°F (175°C) for 25 minutesor until lightly browned and center is set. Cool; generouslydust with powdered sugar.

    Makes 25 squares.

    Adapted recipe courtesy of Wisconsin MilkMarketing Board, Inc.

    christmas sweets

    If the Snow-Capped LemonSquares recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 20-25 minutes, or until the topping is set and firm. Let cool on a rack to room temperature, or at least 30 minutes, then cover and chill in the refrigerator until cold — the bars are much easier to cut when cold. This lemon square recipe has been passed on to so many women! I love making them. Tips or tricks? I skip the food processor and just use two knives to cut in the butter. I hardly ever chill the crust before baking.

    Leave a Comment