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lemon squares stacked
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Iced Lemon Bars

Lemon bars with icing
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16
Author Cookie Madness

Ingredients

  • 2 cups 252 grams all-purpose flour
  • ½ cup powdered sugar icing sugar
  • ½ teaspoon salt
  • 8 oz 228 grams unsalted butter, cut into chunks
  • 4 large eggs
  • 1 ½ cups 294 grams granulated sugar (castor sugar)
  • 6 tablespoons lemon juice
  • 4 tablespoons 31 grams flour
  • 1 teaspoon baking powder

Glaze:

  • 2 teaspoons butter
  • ⅔ cup powdered sugar
  • 4 teaspoons freshly squeezed lemon juice

Instructions

  • Preheat oven to 350 degrees F. Line a 13x9 inch metal pan with non-stick foil or parchment paper.
  • Combine the flour, powdered sugar and salt in a food processor and pulse to mix. Add the butter and pulse until mixture is coarse and crumbly. Measure out 1 cup of crumbs and set aside.
  • Pour remaining crumbs into prepared pan and press them down slightly (they’ll be very dry). Bake for 18 to 20 minutes.
  • Meanwhile, mix the filling. Whisk the eggs in a mixing bowl. Whisk in sugar, lemon juice, 4 tablespoons of flour and baking powder. Spread over top of baked crust. Sprinkle reserved cup of crumbs over top. Bake on center rack for 20 to 25 minutes.
  • Let cool completely. Lift from pan and set on a cutting board. Drizzle cooled bars with glazed (below). Let the glaze set then cut into 36 bars (or however many you want).
  • To make the icing, melt the butter in a microwave safe bowl. Add the sugar and stir until thick and pasty. Add the lemon juice 1 teaspoon at a time and stir until smooth and a drizzling consistency. You may drizzle it onto the squares or put it in a bag, snip off the corner and pipe it on.