Glazed lemon sugar cookie squares

A great twist on a classic favourite!

Unlike many traditional lemon square recipes that feature a shortbread base topped with lemon curd (and sprinkled with powdered sugar), these ones have a chewy, cookie-like layer on the bottom, topped with a delightful lemony glaze. Easy to make, they freeze beautifully as well. If you’re a fan of lemony treats, as I am, I also suggest you take a look at this great no-bake lemon-coconut squares recipe – it’s one of the all-time most popular ones on this site.

Ingredients

Squares:

• 2 1/4 cups (280 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups (400 g) granulated sugar
• 2/3 cup (151 g) salted butter, melted
• 1/4 cup (30 g) cream cheese, softened
• 1 large egg + 1 large egg yolk
• 3 tablespoons (45 mL) freshly-squeezed lemon juice
• zest from 1 lemon
• 1 teaspoon (5 mL) vanilla extract

Glaze:

• 3 tablespoons (45 mL) freshly-squeezed lemon juice
• 1 tablespoon (7.5 g) cream cheese, softened
• 1 tablespoon (14 g) butter, softened
• 1 3/4 cup (195 g) confectioners’ sugar
• Finely grated lemon zest, to garnish

Method

• Preheat oven to 325F and line a 9 x 13 inch (22.5 x 32.5 cm) baking dish with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large bowl (use a stand mixer if you have one), beat together the sugar, melted butter and cream cheese until smooth.
• Add egg, egg yolk, lemon juice, lemon zest, and vanilla extract to sugar mixture and whisk until smooth.
• Add flour mixture to sugar mixture and blend just until no dry spots remain (do not over mix).
• Transfer batter to prepared pan, spreading it evenly – an offset spatula for frosting cakes works well for this task.
• Bake for 33 – 35 minutes, until a tester comes out clean. Let bars cool completely before glazing.
• To make glaze, place lemon juice, cream cheese and butter in a medium bowl and beat with an electric mixer or whisky by hand. Beat in confectioners’ sugar until smooth.
• Spread glaze evenly over squares. Top with lemon zest. Let glaze set before cutting into squares – you can speed this up by putting the squares in the fridge.

Makes one pan.