Old Fashioned Lemon Squares (with Fresh Basil)
A fresh take on a traditional favorite, these are the best lemon bars! They have that tart sweetness you crave from your grandmother's lemon squares plus a bright hint of basil.
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Servings: 16 squares
Calories: 186kcal
Ingredients
Crust
- 1 ¼ cup flour
- ¼ cup sugar
- ¼ teaspoon salt
- 1 ½ sticks butter (¾ cups)
- 1 tablespoon lemon zest
Filling
- ¼ cup flour
- ¾ cup sugar
- 4 large eggs
- ⅓ cup lemon juice
- 2-3 tablespoons finely chopped basil
- confectioner's sugar (for topping)
- lemon zest and extra basil leaves as garnish if desired
Instructions
- Preheat oven to 350 degrees F.
Crust
- Line an 8x8 baking dish with parchment paper. Since we're using paper, it can metal or glass.
- In a food processor, combine flour, sugar, salt, butter, and lemon zest. Pulse until the mixture is crumbly and resembles wet sand.
- Dump the mixture in your prepared pan and press it evenly around the pan to create a crust.
- Bake for 18-20 minutes until it is golden brown and firm.
Filling
- While the crust is baking, whisk together in a medium bowl the flour, sugar and eggs first. Then whisk in the ⅓ cup of lemon juice and basil.
- Pour the custard mixture over the baked crust while it is still warm. Use a fork to make sure the basil is evenly distributed over the crust.
- Bake again for another 20-30 minutes until the filling is set in the center (no jiggle).
- Filling will continue to set as the dessert cools to room temperature.
- Dust generously with confectioner's sugar and cut dessert into squares.
- Garnish with lemon zest and basil leaves, if desired.
Notes
- Make sure you whisk constantly while adding the lemon juice to the filling. The acid in the juice can “cook” the eggs.
- If your filling never quite sets, make sure you are cooking your lemon squares long enough (the center should not jiggle at all) and you are using enough eggs. I use large eggs instead of medium-sized ones. It does make a difference.
- Also, double check that crust for doneness. It should be a nice golden color and firm in the center. If it's too pale and not quite done, your lemon squares will have soggy bottoms.
- Don't zest the lemons down into the pith (the white part of the rind). It's bitter!
- Lining the pan with parchment paper and using it to lift the whole dessert out of the pan before slicing it is my #1 tip for pretty bars.
- A close 2nd is cleaning your knife with a damp paper towel between cuts.
- #3 is dusting with powdered sugar after cutting the dessert into squares.
Nutrition
Serving: 16squares | Calories: 186kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Sodium: 123mg | Sugar: 13g