recipe: lemon squares

I'm posting this with a disclaimer: making this recipe may ruin all other lemon squares for you. Ever. You know a recipe is going to be great when it comes from a Junior League cookbook. Okay, another disclaimer: this does not apply to anything molded out of jello that contains fruit or cottage cheese.  However, lemon squares? Those ladies have it perfected.

I grew up eating these lemon bars on special occasions. They are not overly time consuming but do require three steps and a long time chilling, so you cannot whip them up right before your luncheon. Luncheons being what I assume they originated for. The ladies of the Junior League of Cincinnati are still hawking cookbooks, but neither on sale is the one to originally contain these so I will share it with you. In fact, when I google searched "junior league of cincinnati cookbook lemon squares" they were sharing a recipe with no cream cheese icing! Cue pearl clutching. Enjoy the icing loaded version here.


 Frosted Lemon Squares
2 cups flour
1 cup butter
1/2 cup powdered sugar

4 whole eggs
Juice of two lemons
4 Tablespoons flour
2 cups granulated sugar
1/4 teaspoon salt

1/3 cup butter
3 cups powdered sugar
3 Tablespoons whipping cream
1 1/2 teaspoon vanilla
4 ounces cream cheese

Preheat oven to 350 degrees F.

Cream together the flour, butter and powdered sugar, either with a mixer or food processor. It will be quite crumbly. Press into ungreased 13 x 9 inch pan. Bake at 350 degrees for 17-20 minutes until a light golden color.

Beat the eggs. Add juice of two lemons, flour, sugar and salt. Mix together. Pour over baked crust. Bake for 22-25 minutes until golden brown. Let cool completely before icing, 2+ hours or overnight.

For the icing, cream together the butter and sugar in mixer or food processor. Add whipping cream and vanilla and mix. Add the cream cheese in pieces into this mixture. Spread icing on cooled lemon layer. Chill and then cut into small squares. Store in the refrigerator. Freezes well.

If nice presentation is desired, partially freeze before cutting as icing remains soft at room temperature. But if the Junior League ladies thought they looked fine, they look fine. And I can promise you, they taste great.