Lemon Squares

Ingredients

• 152 g all-purpose flour (Sift to avoid lumps)
• 80 g powdered sugar (For the shortbread crust)
• 0.5 teaspoon salt (Fine salt)
• 100 g unsalted butter (Cold, cut into cubes)
• 3 units fresh lemons (To obtain ~150 ml of juice and the zest of one lemon)
• 175 g granulated sugar (For the lemon cream)
• 2 tablespoons cornstarch (maïzena) (Thickens the cream)
• 3 units eggs (At room temperature)
• 20 g powdered sugar (for topping) (Dust before cutting)

Instructions

1. Mix the dry ingredients and butter

   In a bowl, combine the flour, powdered sugar, salt, and cold butter cubes. Rub with your fingertips until a homogeneous sandy texture is achieved.

   Time: PT10M

2. Press the dough into the pan

   Line the square pan with parchment paper. Distribute the dough evenly with your hands, pressing firmly against the bottom and sides.

   Time: PT5M

3. Bake the shortbread biscuit

   Place the pan in the oven and bake for 20 minutes at 180°C until the biscuit is golden.

   Time: PT20M

   Temperature: 180°C

4. Press the lemons and collect the zest

   Roll the lemons on the countertop, cut them in half and press to obtain about 150 ml of juice. Zest one lemon before pressing.

   Time: PT5M

5. Whisk the eggs, sugar and cornstarch

   In a large bowl, whisk the 3 eggs with the sugar (175 g) and cornstarch (2 tablespoons) until the mixture is homogeneous and slightly frothy.

   Time: PT5M

6. Cook the lemon cream

   Pour the hot lemon juice (previously brought to a boil) in a stream over the egg‑sugar mixture while whisking. Return everything to the saucepan and cook over medium heat for 5 minutes, stirring constantly until thickened.

   Time: PT5M

7. Pour the cream over the biscuit and smooth

   Remove the biscuit from the oven, let it warm for 5 minutes, then pour the lemon cream over the entire surface. Smooth with a spatula.

   Time: PT5M

8. Final bake

   Return the pan to the oven and bake for 12 minutes at 180°C to set the cream and lightly brown the top.

   Time: PT12M

   Temperature: 180°C

9. Dust with powdered sugar and cut

   Allow to cool completely at room temperature (about 2 hours), then place in the refrigerator until firm. Generously dust with powdered sugar and cut into 16 clean squares with a hot knife.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of all-purpose flour: gluten-free flour
• Instead of powdered sugar: granulated sugar (blended)
• Instead of unsalted butter: margarine
• Instead of fresh lemons: bottled lemon juice (without pulp)
• Instead of granulated sugar: cane sugar
• Instead of cornstarch (maïzena): potato starch
• Instead of eggs: egg substitute (for vegans)
• Instead of powdered sugar (for topping): sifted powdered sugar

Equipment Needed

• Mixing bowl
• Whisk
• Saucepan
• Square pan (20 cm)
• Parchment paper
• Silicone spatula
• Oven
• Zester or fine grater (optional)
• Citrus press (optional)
• Chef's knife

Critical Steps — Do Not Skip

• Mix the dry ingredients and butter
• Bake the shortbread biscuit
• Cook the lemon cream
• Final bake

Chef Tips from the Video

• Zest the lemon before pressing to capture all essential oils
• Use butter at room temperature for the initial mixing but keep it cold before baking
• Run the knife under hot water between each cut for clean squares

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 3 days.

Freezer: Not recommended; the biscuit texture deteriorates.

Room temperature: Can stay at room temperature for 2 hours before refrigerating.

Make-Ahead Tips

• Bake the shortbread base the day before and keep it under plastic wrap
• Prepare the lemon cream and keep it refrigerated, then add it at assembly time
• The squares keep well chilled, served cold or at room temperature