/
Everyone must have a recipe for lemon squares, right!?
Betty Crocker was the first to print a recipe for them in 1963.
These are Low Calorie (124) and WW Smart Points (6)! My recipe is similar to ones that are low calorie and WW and I have been using this recipe for years!
You can find many recipe variations, but this is how I have always made them. These lemon squares appear at many of our family gatherings. If they are missing, someone always wants them.
They are both sweet and just a little tart and they are delicious!
Maybe you use the box mix or buy them in a store or bakery. If you have never made them homemade, you should give these a try! They are easy to make and taste SO much better!
No high calories, no guilt either!
My preference is to use real lemons for the juice and zest, but sometimes I am running out of time and use lemon juice in the jar and lemon zest in a jar and they come out delicious too!
Anything with lemons is great for a summer party, but honestly, when I make these lemon squares for winter gatherings, everyone really appreciates seeing them on the table and can’t resist having one!
Enjoy!
Lemon Squares ~ Low Calorie and WW Points
Equipment
- 1 13x9x2-inch oblong pan
Ingredients
CRUST:
- 2 cups flour
- ½ cup confectioners’ sugar
- 1 cup butter softened
FILLING:
- 4 eggs
- 1½ cups sugar
- ⅓ cup lemon juice
- 1 tablespoon lemon zest grated
- ¼ cup flour
- ½ teaspoon baking powder
TOPPING:
- ⅓ cup confectioners’ sugar
Instructions
- Preheat the oven to 350ºF.
- Butter or spray a 13x9x2-inch pan. Set it aside.
CRUST:
- In your mixer bowl or food processor, mix or pulse the flour and confectioner’s sugar together.
- Add in the butter and beat or pulse until the mixture forms a dough.
- Press the dough down into the prepared pan to form a crust.
- Bake at 350ºF. for 15 – 20 minutes or until the edges are just lightly browned.
- Remove the pan to a wire rack.
FILLING:
- In a small bowl mix the flour and baking powder together. Set it aside.
- In a medium bowl beat the eggs, sugar, lemon juice and lemon zest together.
- Add the dry ingredients into the egg mixture and blend it well.
- Pour the filling mixture over the baked bottom crust.
- Bake at 350ºF. for 15-20 minutes or until the filling is just set.
- Cool the pan on a wire rack.
TOPPING:
- When the pan has cooled, cut into 2-inch squares and remove them from the pan to a serving dish.
- Use a sieve to sprinkle the tops of the lemon squares with confectioner's sugar.
- Store the lemon squares covered at room temperature on top of the counter.
Sounds like this recipe is tried & true! Delicious!
Yes, for sure Josette! This has been a popular recipe through the years and everyone loves them! 🙂
I made these these again for the second time and they are so delicious! I followed the easy recipe, they are such a snap to make. I like that it makes a decent amount in the 9×13 pan. They also freeze well too!
I agree, Patti! They are so good, right?! A very popular recipe!
Glad you enjoyed them, Patti! 🙂
Made these yesterday and they were delicious! The directions were very easy to follow and were a big hit. Lemony and the shortbread crust was soooo good!
awesome! glad you made them!
Awesome!
These are my favorite. Love that they are ww friendly
I know! A very popular recipe. I also am glad the calories are not that bad! 🙂