Lemon Squares with Almonds

  • Yield 2

A sweet and zesty treat.


2 cups flour
1 cup (2 sticks) butter, chilled, cut into small pieces
1/2 cup confectioners' sugar
1 teaspoon grated lemon zest
4 eggs
2 cups sugar
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice
1/4 cup flour
1/2 teaspoon baking powder
1/2 cup sliced almonds
Confectioners' sugar


  1. For the crust.  Process 2 cups flour, butter, 1/2 cup confectioners’ sugar and 1 teaspoon lemon zest in a food processor to form a ball.  Pat evently into a lightly buttered 9×13-inch baking dish.  Bake at 350F for 20 to 25 minutes or until light brown.  Remove from the oven to cool.
  2. For the filling.  Process the eggs, sugar, 2 tablespoons lemon zest, lemon juice, 1/4 cup flour and baking powder in a food processor until smooth.  Pour over the crust.  Return to the oven.  Bake for 25 minutes.  Remove from the oven to cool.  Sprinkle the almonds and confectioners’ sugar over the cooled layer.  Cut into 2-inch squares.

Recipe reprinted with permission from the Junior League of Gwinnett and North Fulton Counties’ At Your Service (the Junior League of Gwinnett and North Fulton Counties, Inc., Duluth, Georgia, 2001).



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