Lemon Squares Picard Style

Ingredients

• 125 g Unsalted butter (softened at room temperature)
• 250 g All-purpose flour (sift before use)
• 40 g Powdered sugar (for the dough)
• 3 eggs Eggs (large, at room temperature)
• 150 g Granulated sugar
• 20 g Cornstarch
• 20 g Flour (for the lemon mixture)
• 125 ml Fresh lemon juice (pressed and strained to remove seeds)
• 20 g Powdered sugar (for finishing) (to sprinkle once the cake has cooled)

Instructions

1. Cream the butter and powdered sugar

   In a bowl, whisk the softened butter with the powdered sugar until you obtain a smooth and slightly fluffy texture.

   Time: PT5M

2. Incorporate the sifted flour

   Sift the flour over the bowl and add it gradually, mixing with the spatula until a homogeneous shortcrust dough forms.

   Time: PT5M

3. Spread the dough in the pan

   Pour the dough into the pre‑greased square pan and smooth the surface with the spatula to achieve an even thickness.

   Time: PT5M

4. First bake of the base

   Bake the pan at 180°C for about 15 minutes, until the surface is golden.

   Time: PT15M

   Temperature: 180°C

5. Prepare the lemon filling while baking

   In a second bowl, whisk the eggs with the granulated sugar until the mixture becomes frothy.

   Time: PT5M

6. Incorporate the starches and flour

   Sift the cornstarch and the 20 g of flour over the egg‑sugar mixture, then gently fold in with the spatula.

   Time: PT3M

7. Add the filtered lemon juice

   Pour the freshly pressed lemon juice (120‑125 ml) that has been filtered to remove seeds, then mix until you obtain a smooth, homogeneous texture.

   Time: PT2M

8. Pour the filling over the pre‑baked base

   Remove the pan from the oven, pour the lemon mixture onto the already golden dough, then smooth the surface.

   Time: PT2M

9. Second bake

   Return the pan to the oven at 180°C for about 20 minutes, until the filling is set and slightly golden around the edges.

   Time: PT20M

   Temperature: 180°C

10. Cooling and finishing

    Allow the cake to cool completely on a rack. Once cool, dust with powdered sugar for decoration.

    Time: PT15M

11. Cut and serve

    Cut the cake into 8 equal squares and enjoy.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: vegetable margarine (for dairy-free version)
• Instead of All-purpose flour: whole wheat flour (for higher-fiber version)
• Instead of Powdered sugar: finely ground granulated sugar
• Instead of Eggs: apple sauce puree (for egg-free version)
• Instead of Granulated sugar: cane sugar
• Instead of Cornstarch: potato starch
• Instead of Flour (for the lemon mixture): rice flour (for gluten-free version)
• Instead of Fresh lemon juice: bottled lemon juice (seedless)
• Instead of Powdered sugar (for finishing): fine granulated sugar

Equipment Needed

• Mixing bowl
• Electric or manual whisk
• Silicone spatula
• Sieve or fine strainer
• Measuring cup (or small graduated cup)
• Citrus press or chinois
• Square pan (20 × 20 cm) or baking dish
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Cream the butter with the powdered sugar until a smooth texture is achieved.
• Sift the flour to avoid lumps.
• Filter the lemon juice to remove seeds.
• Bake the base until it is golden.
• Final bake until the filling is set.

Chef Tips from the Video

• Use butter at room temperature for optimal creaming.
• Filter the lemon juice through a chinois to remove seeds and pulp.
• Dust the powdered sugar just before serving to prevent it from melting.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended, the lemon texture may deteriorate.

Room temperature: At room temperature, consume within 24 h.

Make-Ahead Tips

• The base can be baked ahead and kept in the refrigerator before adding the filling.
• The lemon filling keeps 2 days refrigerated; the final glaze is done just before serving.