A recipe for fresh kale that doesn’t involve soup, is tasty, simple, and nutritious way to prepare the traditional Greek dish. Sumac can be swapped out for za’atar if preferred.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 2 cups all-purpose flour
- 1 cup butter, softened
- ½ cup white sugar
- 1 ½ cups white sugar
- ¼ cup all-purpose flour
- 4 eggs
- 2 lemons, juiced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- To make the crust: Blend 2 cups flour, softened butter, and 1/2 cup sugar in a medium bowl until well combined; press into the bottom of an ungreased 9×13-inch pan.
- Bake in the preheated oven until firm and golden, about 15 minutes. Meanwhile, make the filling: Whisk remaining 1 1/2 cups sugar and 1/4 cup flour in a medium bowl. Whisk in eggs, then lemon juice until smooth; pour filling over the baked crust.
- Bake in the preheated oven for 20 minutes. Set the pan aside to cool completely; the bars will firm up as they cool. When cooled, cut into uniform squares.
- Please note the difference in ingredient amounts and serving size when using the magazine version of this recipe.
Reviews
Followed recipe, turned out fantastic. Will be making again, and sharing recipe. Thank you.
I did try it, but my crust is too loose and a bit dry messy. But the taste of the lemon square overall was great.
LOVED these-So good and So easy to make!! The crust did take longer than 15 minutes to become lightly golden brown and firm to the touch-about 20 minutes. Dusting with powdered sugar would be a boost to these. Thanks SO much for the recipe! 🙂
This recipe is so good, my family loved them. However, I used a ceramic 9×13 casserole dish (Pioneer Woman) and it took at least 30 minutes for my crust to be ready. I was getting concerned, but supper we all had a lemon square and they were absolutely delicious! Thank you for this wonder recipe!
Super easy and super good. I had to pre bake the crust for more like 25 mins at 350, but it came out perfectly. Second time I added the zest of the two lemons as well. Even better! I have many happy neighbors
My family and I loved this recipe. I did add a 1/2 tsp of salt to the filling as well as the zest from both of the lemons. The shortbread crust was perfect and the lemon filling was zesty and delicious. Thank you for sharing your recipe!
I have used this recipe for about 4 years now. It’s seems to be a hit every time. I had a friend of my fiancé try them and he does not like anything lemon, but he raved about this particular recipe. Thank you for posting this. Definitely a must use every time.
I’ve made them several times and I’ve had to hide them so I could get some. I’ve been told that I should sell them online. I must admit out of anything else I make which all are good, these knock the ball out of the park!!! Thanks
Ok, so I followed the recipe exactly, but got worried after putting the crust dough into my baking dish. The dough should have been crumbly, not soft like cookie dough. I agree with another person that said too much butter was used. Mine are baking and I’m hoping for the best. Also, after pouring the filling on top, I tasted what was left in my mixing bowl and found it to be way too sweet! I think cutting the sugar a little would be better. With that said, they smell delishes so we will see.
It was tart and sweet at the same time, my family and friends loved them. Amazing recipe.
I added about 1 Tbsp of lemon zest to the filling & just a little over 1/2 cup of lemon juice.
Delicious! I took the advice of others and baked the crust longer and added 2/3 c lemon juice and the zest of one lemon to the filling. I whipped it for a few minutes to make it fluffier. Served slightly warm with powdered sugar.
It had a wonderful lemon flavor, just like my mothers.
never fails to be delicious!! I use about three lemons however for the filling as I like a nice thick layer of lemon.
Like some others, the crust-to-filling ratio was disappointing. Also, I had to turn up my normally-hot oven to 375 and bake much longer to get the crust solid and slightly gold.
I pull back on the sugar a bit for my tastes, but otherwise stick to the recipe. It’s easy to follow and the results are great! My bars tend to separate from the base for some reason… I think I’m overbaking it or something. Still tasty!
Tastes great. Not enough filling.
I have made this recipe several times. This is a big hit with my friends and family. Always comes out perfect. Great tasting!!
easy to make and delicious
bars would not set no matter what i did
Quick, easy & delicious! The shortbread crust is excellent. This recipe freezes well.