Sybil’s Lemon Squares
For Brantley King, lemon squares are more than a sweet treat. They’re a family tradition. “My grandmother, Sybil Brantley, passed this recipe down to my mother,” she says. “Of course, I’ve continued the tradition.” What sets these apart is the crust, which Brantley describes as “like an amazing shortbread cookie that never gets soggy like some lemon squares I’ve had.” Topped with a bright citrus filling that, as she says, “screams spring and Easter,” the bars are a favorite for gatherings with friends and family. For larger parties she likes to offer guests a choice. “I pair these with my mint icing brownies so people can choose fresh citrus, chocolate, or one of each.” Her final tip: let the lemon squares cool completely before sprinkling them with confectioners’ sugar.
Ingredients
- 1 cup butter
- 2 cups sifted flour
- 1/2 cup confectioners’ sugar
- 2 cups sugar
- 4 tablespoons flour
- 1 teaspoon baking powder
- 4 eggs
- 6 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Heat oven to 350 degrees. Melt butter, then add sifted flour and confectioners’ sugar. Mix well and press into an ungreased 9×13-inch pan. Bake 15 minutes.
- Mix sugar, flour and baking powder. Add eggs one at a time, then lemon juice and salt.
- Pour mixture over the hot crust and bake 25-30 minutes.
- Cool completely, cut into small squares, and sprinkle with confectioners’ sugar. Yields about 4 dozen.
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