If hyacinths are the scent of spring, then surely lemon is the flavor of spring!
I may have mentioned it before, but I have a love for all things lemon! These creamy lemon squares are no exception. The lemon flavor is out of this world. They are slightly sweet, tangy and smooth as silk. The crust is tender and delicious.
A light dusting of confectioners sugar is an extra touch that helps to balance out the tang.
Although, that tangy burst of flavor is what makes lemon desserts, like this triple lemon buttercream cake so delicious!
I often bake these squares in an 8 inch square baking pan and then cut them into about 20 snack sized squares. But, when I am serving them as a dessert all on their own, I use my rectangular pan with the fluted edges. It has a removal bottom, which eliminates the need for parchment paper.
This is the perfect pan size for cutting 6 large squares for dessert. Simply arrange each square on a dessert plate with a dollop of fresh whipped cream and you have a delicious dessert that will not soon be forgotten!
These lemon squares and lemon meringue pie always bring back memories of my Nana. Her lemon squares were even more tangy then these. Almost like her pie without the meringue!
That’s probably why I loved her squares so much. I always scraped off the meringue and savored the lemon filling!
This is a recipe you will want in your recipe box. Whether you serve it for dessert, for brunch, or for a lunch box treat, everyone will be begging for the recipe!