Lucy’s Lemon Squares

This recipe is based on a classic that originated in 1969. It’s from the Peanuts Cook Book and named after Lucille “Lucy” van Pelt. Kara from Knead Bake Cook created a version of Lucy’s Lemon Squares that features Meyer lemons instead of regular lemons.

Did you know… Meyer Lemons are native to China where they were commonly grown as a decorative house plant. First introduced to the United States by a man named Frank Meyer in 1908, they are thought to be a cross between a regular lemon and either a mandarin or orange.

They lend well to recipes that could use a sweeter and less acidic version of typical lemons. Meyer lemon rinds are thinner than regular lemons and have a refreshing herbal aroma to them.

If you live outside of the citrus belt Meyer lemons may be harder to come by. You’re best bet is to check your local specialty grocer.

Lucy’s Lemon Squares

Ingredients

  • 1 cup flour
  • 1/4 cup powdered sugar
  • 1/2 cup butter, cubed
  • 3 eggs
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 3 1/2 tablespoons lemon juice
  • zest of 1 lemon
  • dash of nutmeg
  • powdered sugar for dusting

Instructions

  1. Pre-heat the oven to 350 degrees Fahrenheit. Line an 8-inch x 8-inch pan with foil. Set aside.
  2. In a medium bowl, whisk together the flour and 1/4 cup powdered sugar. With clean fingertips, a pastry cutter or a food processor, blend in the butter until well mixed. Dump into the 8-inch x 8-inch pan and press evenly into the bottom of the pan making sure to get the corners as well.
  3. Bake in the oven for 20 minutes. In the meantime, whisk together the eggs, granulated sugar, baking powder, lemon juice, lemon zest and nutmeg until thoroughly combined. Once the crust has finished par-baking, pour in the filling and return it to the oven for another 20-25 minutes or until the top is golden brown.
  4. Let the lemon squares cool for about 5 minutes and dust the top with powdered sugar. Gently peel the foil away from the edges of the lemon squares to ensure it doesn't stick when completely cooled. Don't worry if there is some minor sticking. Cut into 16 squares, and dust again with more powdered sugar if desired.
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Knead Bake Cook

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I am a recent undergraduate with a degree in graphic design. When I was completing my degree, I seemed to always gravitate towards food-based projects. When I wasn’t designing, I was taking photos of food or procrastinating in the kitchen.

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