A new twist on a favourite flavoured dessert!
Unlike the lemon squares you might be more familiar with which typically have a shortbread base and a lemon curd filling, these delightful squares have more of a brownie or blondie-esque texture. They are super simple to prepare – just put everything in one bowl and stir – and they freeze beautifully.
- 1 cup (120 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- Pinch salt
- 1/2 teaspoon (3 g) baking soda
- 2 eggs
- 1/4 cup (60 g) sour cream or plain Greek yogurt
- 3 tablespoons (45 mL) melted butter or vegetable oil
- zest of 2 lemons
- 2 tablespoons (30 mL) freshly squeezed lemon juice
- 1 cup (290 g) powdered (confectioner’s) sugar
- Grated zest of 1 lemon
- 3 tablespoons (45 mL) freshly squeezed lemon juice
- Preheat oven to 350F. Line an 8 x 8 inch (20 x 20 cm) baking pan with parchment paper, allowing it to hang over the sides of the pan so you can easily lift out the cooked squares. Set aside.
- Put all ingredients into a large mixing bowl and stir with a silicone scraper or wooden spoon just until all dry ingredients are incorporated. Transfer batter to prepared pan and bake for 20 minutes.
- Let cool in the pan for 5-10 minutes. While squares are cooling, prepare glaze by stirring together sugar, lemon zest and just enough juice to make a spreadable glaze.
- Lift out of pan and spread glaze over while still warm. Let sit at least 5 minutes before cutting into squares and serving.
Makes 9 – 12 servings (depending upon how large you cut the squares).