You guessed it– these bars are coming to you straight from my Grandma Pat! Her lemon squares are the lemoniest, zestiest, crumbliest dessert bars ever. I have adored them ever since I can remember.
They bring back fond memories of teatime at her cozy apartment and peaceful, sunny lunches at her summer cabin on the Sunshine Coast.
Something about spring time makes me feel drawn to baking lemony desserts. Strange, I know! I guess it’s because lemons are so fresh and vibrant, kind of like the change of season itself. Lemons have a cleansing and healthy appeal too. Is it just me? Like all citrus fruits, lemons are packed with Vitamin C so are great for warding off colds, and if you eat enough lemons slices, your liver will be a happy camper.
To top it off, lemons add a stunningly radiant burst of colour to any kitchen creation. Just you wait until you see the natural brilliant yellow they add to your version of this dessert bar!
It’s about time I shared these bars with you on Blue Owl (and in person?)! They are that good.
Grandma’s Lemon Squares
Yield: One 9 x 9 inch pan of squares. Time: 20 mins prep, 25 mins bake. Temp: 350 degrees.
Base and topping: 1 cup brown sugar 2 cups sifted all-purpose flour (or 1 cup whole wheat, 1 cup all-purpose) 1 cup butter (softened) 1 cup shredded, unsweetened coconut (save some extra to use as garnish) Filling: 1 cup sugar 2 tbsp butter 3 eggs 1 lemon: rind and juice
Base and Topping:1. Preheat oven to 350 degrees. Butter 9 x 9 inch pan and set aside. 2. Combine base ingredients in a mixer or bowl and mix together until crumbly. 3. Set aside 1/2 cup of mixture (for topping). Press remaining shortbread crumble into a 9×9 inch pan.
Filling1. Beat eggs in a small bowl with a fork until combined. Set aside. 2. Melt butter in a double boiler on low heat (water simmering). Add 1 cup sugar and once combined, stir in egg mixture. Pour in lemon juice, sprinkle in lemon rind and continue gently stirring until mixture thickens. Remove from heat. 3. Pour filling onto prepared base and smooth out with a spatula. Crumble topping on top of filling and add a little extra coconut to the topping if you like as garnish. 4. Bake at 350 degrees for 20-25 minutes. Cool in pan, and cut once completely cooled to room temperature. Enjoy!
So there you have it! Utter lemon heaven.
Do you want to know what the secret to my Grandma’s recipe is? Shh.. it’s in the crunchy coconut flakes and fresh lemon juice she dashes into the mix. Yes, I said freshly squeezed. No bottled! ;) Oh and a little bit of her timeless, tried-and-true baking techniques of course.
If you are a lemon-lover, I’m warning you that these should be kept under lock and key– Share them with your favourite dessert-lovers, or savour them as an after dinner treat… paired with some dark, black tea!
Have a wonderful weekend :)
PS: A big hug and thank you to my darling Grandma for sharing her exquisite lemon square recipe.
PPS: Do you have any recipes that have been passed down in your family? I’d love to hear about them!You might also like: