This light citrusy dessert was one I used in lieu of lemon meringue pie for our Thanksgiving dinner last weekend. Lemon squares have been in my family since the turn of the last century. Both sides of my family had their own version of this delicious dessert. My grandmothers and aunts all had a sweet tooth (or perhaps their husbands did!) and I can recall with fondness the large selection of baked goodies waiting to be consumed after an ample meal.

Makes 24 squares
recipe adapted from Canadian House & Home magazine
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1 cup butter
2 cups flour
1/2 cup sugar
pinch of salt

Lemon Curd:
4 eggs
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
icing sugar, for garnish

Preheat oven to 180c (350f). To make crust, mix all crust ingredients in a food processor until combined. Press into a parchment-lined 9″x13″ pan and bake for 20 minutes. Mix lemon curd ingredients together in a food processor, then pour onto baked crust and bake for 20 to 25 minutes. Allow to cool, then sprinkle liberally with icing sugar. Cut into 2-inch squares.

The Culinary Chase’s Note: Buttery shortbread topped with an irresistible lemony goodness, is it any wonder these squares didn’t last long! Some lemon square recipes use icing sugar instead of sugar in the crust so you be the judge. Enjoy!


  1. pierre on October 17, 2010 at 14:54

    i would not mind to have on of these little squares but why wait thanksgiving!!!Pierre

  2. Pakistan Society of Nuclear Medicine - PSNM on October 23, 2010 at 05:44

    nice post keep it up,.