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Lemon Squares with European Style Butter

Lemon squares on a crust made with European style butter. When I first made these I used Plugra, however since then I've used all kinds of fancy butter including Kerrygold.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Author Cookie Madness



  • 1 stick 4 oz /114 grams European style salted butter, room temperature (Plugra)
  • ¼ cup powdered sugar 25 grams
  • 1 cup 4.5 ounces/130 grams all-purpose flour


  • 2 large eggs
  • ¾ cup plus 2 tablespoons granulated sugar 170 grams
  • 2 teaspoons lemon zest
  • 2 tablespoons all-purpose flour
  • ¼ cup plus ½ tablespoon fresh squeezed lemon juice


  • Preheat oven to 350 degrees F (176 C). Line an 8 inch metal pan with nonstick foil or parchment.
  • Beat the butter and powdered sugar together until creamy. Add flour and stir until blended.
  • Press into bottom of pan, then bake on center rack for 20 minutes.
  • Meanwhile, whisk eggs together, then beat in the sugar and zest. Gently stir in the flour until it disappears. Stir in the lemon juice and pour the mixture over the hot baked crust.
  • Return pan to oven and bake on center rack for another 18-20 minutes. Let cool for about 20 minutes, then dust top with powdered sugar. Lift from pan and cut into 16 squares.


If you decide to use regular unsalted butter, add about ¼ teaspoon of salt to the crust mixture.