Best Lemon Squares

An intensely flavored layer of lemon custard atop a crisp, sweet shortbread crust makes these favorite cookies almost like little slices of lemon pie.


  • ¾ c. flour
  • ¼ c. powdered sugar
  • 3 T. chopped pecans
  • ⅛ tsp. salt
  • 2 T. butter, cut into small pieces
  • 2 T. canola oil
  • ¾ c. sugar
  • 2 T. flour
  • 1 tsp. grated lemon rind
  • ½ c. fresh lemon juice
  • 2 eggs
  • 1 egg white
  • 2 T. powdered sugar


Preheat oven to 350 and spray an 8 inch square pan with nonstick spray.
Combine the first four ingredients in a food processor and pulse until mixed. Add the butter and canola oil and process until mixture resembles coarse crumbs. Press into the bottom of the 8 inch pan and bake for 20 minutes or until lightly browned. Reduce oven temperature to 325.

Combine sugar and next 5 ingredients ( through egg white) in a medium bowl until smooth. Pour over crust and bake for 20 minutes or until set. Remove from oven and cool completely in pan on a wire rack. Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 T. powdered sugar.


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