Lemon seems to be a theme with me lately, and dessert is no exception. I adore lemon meringue pie, but I hate making the meringue with a hand mixer. It takes forever!! I just happened to find a lemon dessert that has the crust and filling, but no merengue to mix–these lemon squares. Perfect!
Bright, tangy, and creamy… these lemon squares are foolproof. A buttery crust is topped with a creamy lemon custard, for a light and easy dessert!
This is another recipe that I had most of the ingredients on hand for. I only had to buy buttermilk, butter, and lemons. Everything else was already in the pantry. Score!
Speaking of lemons, I bought 2 and almost got enough juice for my lemon bars out of them. Fortunately, I had some lemon juice on hand to top it off to a 1/2 cup. I’d recommend buying at least 3 for the juice and a fourth for the optional garnish just to be on the safe side.
I ended up baking the lemon bars for 25 minutes, cooling them for an hour, and refrigerating them overnight.
The tip about lining the pan with foil so all the bars could be lifted out at once for cutting worked out beautifully. Unfortunately, the very middle didn’t set as well as the edges, and I lost about 3 bars because they fell apart as soon as I cut them. Also, it helps to spray your knife with Pam or something similar so it slices smoothly.