Lemon Almond Squares
Lemon Almond Squares
Whenever I post desserts with lemon in them, it’s because I’ve made them for Lee who loves all things lemon. I made these to cheer Lee up during our quarantine. The recipe I found was for a full rectangle pan and there was absolutely no way the two of us could finish that alone so I adapted for a square pan. The below recipe turned out great. These lemon squares are delicious! Perfect amount of sweetness and lemon-y flavour.
INGREDIENTS
Base Layer
1 cup flour
1/4 tsp. salt
6 tbsp. butter, room temperature
2 tbsp. sugar
1 tsp. lemon zest
Middle Layer
3 eggs
1 cup sugar
1 tbsp. lemon zest
1/3 cup fresh lemon juice
1/4 cup flour
1/2 tsp. baking powder
Top Layer
1/2 cup flour
1/4 cup sugar
1/4 tsp. salt
3 tbsp. butter, melted
1/4 cup blanched sliced almonds
YIELD
25 squares
TIME
Total prep time: 25 minutes
Total bake time: 50 minutes
TOOLS
9”x9” pan (or 8”x8”)
Stand or hand mixer
Large bowl, medium bowl
DIRECTIONS
Grease a 9”x9” pan. Preheat oven to 350°F.
Whisk together flour and salt in a medium bowl, set aside.
In the bowl of a stand or hand mixer, beat butter and sugar for 2 minutes. Add lemon zest and beat until light and fluffy.
Reduce speed to low. Add flour mixture and mix until just blended. The dough will be a bit crumbly, but will hold together when pressed.
Press the dough evenly into a thin layer in the prepared pan. Bake for 10 minutes, until edges are golden.
Reduce the oven temperature to 325°F.
Mix together flour and baking powder in a medium bowl.
Whisk together eggs and sugar in a large bowl. Add in lemon zest, lemon juice, and the flour baking powder mixture, and whisk until combined.
Pour the middle layer over the bottom layer, ensuring it spreads out evenly over the entire pan.
Bake for 20 minutes until the middle layer is almost set. Set pan to cool slightly on a wire rack before adding the top layer (at least 5 minutes).
Mix the flour, sugar, and salt in a medium bowl. Stir in melted butter. The mixture should be crumbly and it may be best to use your hands to ensure it’s fully combined.
Sprinkle the crumb topping evenly over the middle layer. Sprinkle the almonds on top. Use your fingers to lightly press the topping into the filling.
Bake for 15-20 minutes, until the topping begins to turn golden.
Cool the bars completely in the pan before using a sharp knife to cut into squares.
NOTES
These squares are one of those treats that tastes even better the next day! Store in an airtight container to enjoy for a few days.
Recipe adapted from Bake or Break.
