There’s something about the tartness of citrus mixed with a buttery crust that makes my taste buds tingle. It is the perfect balance. Either one on their own would be delicious, but together they create harmony unlike any other. I always keep coming back to this age-old dessert. But this isn’t just any old lemon square recipe - with a lemony custard layering the crust, it leads to a delectable end result. Usually these are hard to make but this recipe is the opposite of that!
Lemony, delicious, and with just a hint of whiskey and vanilla, this is one of the simplest and most amazing dessert recipes! These lemon squares are bound to become one of your favourite go to desserts. You can even make these a day ahead for parties or celebrations. This recipe features very few ingredients and all you need it a bowl, a whisk, a zester, and a pan. It just goes to show that sometimes simple is best.
- 1 cup butter - softened
- 1/2 cup brown sugar
- 2 cups flour
- 4 eggs
- 1 1/2 cups brown sugar
- 1/4 cup flour
- 1 lemon - juice and zest
- 1/2 shot (3 oz) whiskey
- 1 tsp vanilla extract
Icing sugar for dusting.
- In a bowl mix together the butter, brown sugar and flour to form a crumbly mixture.
- Press that into the bottom of a 9x9 pan and bake in a 350F oven for 15-20 minutes, or until light golden brown on top.
- In the meantime, whisk together the eggs, flour, lemon juice and zest, whiskey, and vanilla extract in a bowl.
- When the crust is cooked, pour over the custard mixture and put back into the over for another 15-20 minutes, or until it is set (It should still jiggle in the centre but it will not be liquid).
- Let it cool completely before cutting!
- Cut into the desired size and dust some icing sugar on top. These delicious treats are ready to eat!