Not-Too-Sweet Lemon Squares

The secret to expert-level pastry is that it's no different from cooking: it's a balancing act between sweet, salty, tart, and savory–or, like the title of one of my favorite cookbooks, Salt, Fat, Acid, Heat. For this reason, the grocery store pastries that come in a plastic box are great in a pinch but are often overly sweet and gelatinous and leave you thinking, "is this really worth it?"  

Chef Jeremy, being the pastry wizard he is, has made lemon squares that check all the boxes in all the best ways: with a buttery shortbread crust (salt/fat), and tart, lemon-zesty curd (acid), all finished with powdered sugar, because it is a sweet indulgence after all, these lemon squares are a delight for the senses. "Worth it" doesn't even begin to cover how good these are. Eat them straight out of the fridge or at room temperature and good luck with moderation–they're dangerously irresistible. 

P.S. If you don't have a scale, I recommend making purchasing one step number one! They're an inexpensive kitchen tool that will greatly improve your cooking, particularly when flour is involved. 

Click here for a PDF version of this recipe. 


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