The Best Lemon Squares: Elevate Your Dessert with European Style Butter
After a rather challenging culinary adventure involving a batch of wheat-free, dairy-free, egg-free, banana muffins that proved to be more frustrating than delicious, I decided it was time for a guaranteed win. My next baking project needed to be straightforward, satisfying, and utterly delightful. The answer came in the form of classic Lemon Squares, but with a gourmet twist: European Style Butter. The result? These lemon squares were so incredibly good, so rich and tangy, that I might never go back to making them with regular butter again!
Using premium ingredients can truly transform a simple recipe into something extraordinary, and these lemon bars are a testament to that philosophy. The depth of flavor and the exquisite texture achieved with European style butter are simply unparalleled, making this dessert not just a treat, but an experience.
The lemon filling in these squares offered a delightful balance of tartness and sweetness, with a vibrant lemon flavor that truly sings. While the texture of the topping was a little firm, likely due to the flour content, it was nonetheless wonderfully tasty and intensely lemony. This firmness, far from being a flaw, actually makes these bars quite portable – perfect if you’re planning to take them to a potluck, picnic, or simply want to pack one for a treat on the go. Although I enjoyed them at home, knowing they travel well is a definite bonus!
Another fantastic feature of this recipe is the absence of chemical leavening agents like baking powder or baking soda. This makes it a great option for anyone who might have sensitivities or allergies to these common baking ingredients. While a true “baking powder allergy” is rare, some individuals can experience digestive discomfort or other reactions, making recipes like this an excellent, worry-free alternative. In this case, the structure of the bars relies on the eggs and flour for setting, providing a dense yet tender crumb rather than a light and airy one.
Why European Style Butter Makes All the Difference
You might be wondering what sets “European style butter” apart from standard butter and why it’s worth the extra effort (or cost). The key lies in its fat content. European style butter typically has a higher butterfat percentage (around 82-86%) compared to American butter (which is usually around 80%). This higher fat content means less water, resulting in a richer, creamier taste and a silkier texture. In baking, this translates to several significant advantages:
- Superior Flavor: The elevated butterfat delivers a more intense, pure butter flavor that truly shines in recipes, especially in simple crusts like the one for these lemon squares.
- Flakier Crusts and Tender Baked Goods: Less water means less gluten development, which can lead to more tender cakes and flakier, crispier crusts. The shortbread crust of these lemon bars benefits immensely from this, achieving a melt-in-your-mouth quality.
- Creamier Texture: Whether in a sauce or a baked good, the higher fat content contributes to a smoother, more luxurious mouthfeel.
When I first made these lemon squares, I used Plugra, a fantastic European style butter known for its quality. Since then, I’ve experimented with other gourmet brands like Kerrygold, and they all deliver exceptional results. Don’t hesitate to use your favorite high-quality butter; the difference is truly noticeable and makes these lemon squares incredibly special.
The Irresistible Charm of Lemon Squares
Lemon squares, also known as lemon bars, are a beloved classic for good reason. Their bright, zesty flavor provides a delightful contrast to their sweet, buttery crust. They’re perfect for any occasion, from a casual afternoon snack to an elegant dessert for guests. The combination of the crumbly, rich shortbread base and the vibrant, tangy lemon topping creates a symphony of textures and tastes that is both comforting and invigorating. Plus, they are relatively easy to make, even for novice bakers, making them a go-to recipe when you need something impressive yet simple.
Full Recipe Details: European Style Butter Lemon Squares
Lemon Squares with European Style Butter
By Cookie Madness
Pin Recipe
Ingredients
For the Crust:
- 1 stick (4 oz / 114 grams) European style salted butter, at room temperature (e.g., Plugra, Kerrygold)
- ¼ cup powdered sugar (25 grams)
- 1 cup all-purpose flour (4.5 ounces / 130 grams)
For the Lemon Filling:
- 2 large eggs
- ¾ cup plus 2 tablespoons granulated sugar (170 grams)
- 2 teaspoons lemon zest (from about 1-2 medium lemons)
- 2 tablespoons all-purpose flour
- ¼ cup plus ½ tablespoon fresh squeezed lemon juice (ensure it’s freshly squeezed for the best flavor)
Instructions
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Prepare for Baking: Preheat your oven to 350 degrees F (176 C). Line an 8-inch metal baking pan with nonstick foil or parchment paper, ensuring extra paper overhangs the sides to create “handles” for easy removal later. This step is crucial for preventing sticking and simplifying the cutting process.
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Make the Crust Dough: In a medium mixing bowl, beat the room temperature European style butter and powdered sugar together until the mixture is light, fluffy, and creamy. This can take a few minutes with an electric mixer. Once creamy, gradually add the all-purpose flour, stirring until just blended and no streaks of dry flour remain. Be careful not to overmix, as this can lead to a tough crust.
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Bake the Crust: Press the prepared dough evenly into the bottom of your lined 8-inch pan. You can use your fingers or the back of a spoon for this. Bake on the center rack of your preheated oven for 20 minutes, or until the edges are lightly golden. The crust should be set but not overly browned.
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Prepare the Lemon Filling: While the crust is baking, whisk the large eggs together in a separate bowl until well combined. Then, gradually beat in the granulated sugar and fresh lemon zest until smooth. Gently fold in the 2 tablespoons of all-purpose flour, mixing only until it completely disappears into the wet ingredients. Finally, stir in the freshly squeezed lemon juice. Pour this vibrant lemon mixture carefully over the hot, pre-baked crust.
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Final Bake and Finish: Return the pan to the oven and continue to bake on the center rack for another 18-20 minutes, or until the lemon filling is set. To check for doneness, gently shake the pan; the center should be mostly firm with only a slight jiggle. Remove from the oven and let the lemon squares cool in the pan for about 20 minutes. Once slightly cooled, use the parchment paper handles to lift the entire slab from the pan. Allow to cool completely on a wire rack before dusting the top generously with powdered sugar. Once cooled and sugared, cut into 16 perfect squares using a sharp knife. For clean cuts, wipe the knife between slices.
Notes
Lemon Zest Tip: Always zest your lemons before juicing them! It’s much easier and you’ll get more zest. Ensure you only get the yellow part of the peel, avoiding the bitter white pith.
Cooling is Key: Patience is a virtue when making lemon squares. Allowing them to cool completely before dusting with powdered sugar and cutting will ensure they set properly and maintain their beautiful shape. Cutting them while warm can lead to a messy result.
Storage: Store leftover lemon squares in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. They are also freezer-friendly; wrap individual squares tightly in plastic wrap and then foil for up to 2-3 months. Thaw in the refrigerator or at room temperature.
Tips for Perfect Lemon Squares Every Time
- Room Temperature Ingredients: For the crust, ensure your European style butter is truly at room temperature. This allows it to cream properly with the powdered sugar, creating a tender, uniform base.
- Fresh Lemon is Non-Negotiable: While bottled lemon juice can be convenient, it simply doesn’t compare to the bright, nuanced flavor of fresh-squeezed lemon juice and zest. Invest in good quality, unwaxed lemons for the best results.
- Don’t Overmix the Crust: Once you add the flour to the butter and sugar, mix only until just combined. Overmixing can develop gluten, leading to a tough, rather than tender, shortbread crust.
- Watch Your Baking Time: Ovens vary, so keep an eye on your lemon squares. The crust should be lightly golden, and the filling should be set with only a slight jiggle in the center when gently shaken. Overbaking can dry out the filling and make the crust too hard.
- The Importance of Cooling: It’s tempting to cut into these delicious treats right away, but resist! Proper cooling time is essential for the lemon filling to fully set. If you cut them too soon, the filling might still be too soft and spread.
- Clean Cuts: For professional-looking squares, use a sharp, thin-bladed knife. For extra clean slices, you can run the knife under hot water and wipe it clean between each cut.
Creative Variations to Try
While this classic lemon square recipe is perfect as is, you can always put your own spin on it. Here are a few ideas:
- Mixed Citrus Squares: Instead of just lemon, try a mix of lemon and lime juice and zest for a slightly different tangy profile. Orange zest and juice could also be a delicious, sweeter alternative.
- Nutty Crust: Add finely ground nuts like almonds or pistachios to your shortbread crust mixture for an added layer of flavor and texture.
- Coconut Lemon Squares: Incorporate shredded coconut into either the crust or the filling for a tropical twist that pairs wonderfully with lemon.
- Berry Swirl: Gently swirl a spoonful of raspberry or blueberry jam into the lemon filling before baking for a beautiful visual and a burst of complementary fruit flavor.
Conclusion: A Dessert Worth Savoring
These Lemon Squares with European Style Butter are more than just a dessert; they are a celebration of simple, high-quality ingredients coming together to create something truly memorable. The rich, buttery crust provides the perfect counterpoint to the bright, zesty lemon filling, making each bite a delightful experience. They’re easy enough for a weeknight treat, yet elegant enough for special occasions. So, skip the baking disasters and treat yourself to these irresistible lemon bars. Your taste buds (and your guests) will thank you!
We encourage you to try this recipe and discover the magic that European style butter brings to classic lemon squares. Don’t forget to share your experience in the comments below!
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