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Lemon Squares




LEMON SQUARES
Starbucks Copycat Recipe

Crust:
2 cups flour
1/4 cup icing sugar
1 cup unsalted butter, softened

Topping:
3 large lemons
7 eggs
2 1/4 cups sugar
1/4 cup melted butter
1/2 teaspoon almond extract
1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups ground almonds

Preheat oven to 350 degrees.  Lightly grease a 9x13 inch baking pan or dish.  In a food processor or large mixing bowl,whirl or stir flour with icing sugar. Pulse or cut in butter until fine crumbs form. With floured hands, firmly press into bottom of prepared pan.  Bake in center of preheated oven until lightly golden, about 15 mins.  Remove from oven and reduce heat to 325 degrees.

Meanwhile, finely grate peel from 3 lemons and squeeze out 3/4 cup juice. In a medium- size mixing bowl, beat eggs with sugar until pale yellow and slightly thickened. Beat in peel, juice, butter and almond extract.  Measure flour, baking powder and salt into a separate bowl. Stir with a fork until blended. Then, stir into egg mixture, evenly mix, and stir in ground almonds. Pour over crust. Bake in center of preheated 325 degree oven until golden and set in the center, about 50 mins.

Cool completely on a rack, then cut into squares. Covered and refrigerated, squares will keep well for up to 3 days or can be frozen for up to 1 month.



10 comments:

  1. OMG, seriously delicious. Last time I made it, it was so good. I'm already making it again. I've tried so many other recipes but none compared to this one. thanks so much!

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  2. If you make this recipe, you need to pour the filling on the crust right after you take it out. Or the filling won't set correctly. I made this recipe twice and the first time it came out great. The second time I had to run to the store because I used all the flour in the crust...the crust kind of did an upside down thing where it came to the top on one side of the pan. It was very depressing after spending the time to make it...but now I know! & Also you should add more lemon juice! Needs more.

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    Replies
    1. Jayrah I very much appreciate your input on this recipe. I had a lemon bar at Starbucks a couple years ago and ever since have craved them and they are somewhat hard to find here in Austin Tx area. So I made this recipe before and it was okay but not quite right. With your input it was even better than the original. I followed your advice and you were right. This time my crust did not rise on top of the lemon custard because it was still hot and wasn't allowed to seep under the crust from the corners and your opinion for adding more lemon juice was spot on. THANKS. You Rock.

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    2. After making this twice it seems that 50 mins of baking is way too long. It should be somewhere between 25-35 mins. Otherwise it tasted great.

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  3. how much more lemon juice did you add Jayrah?

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    Replies
    1. I used about 1 1/4 cup. I generally buy 6 lemons and grate 5 of them, and juice them all. In my opinion most lemon bar recipes have a ton of sugar & it KILLS the bar. I don't think you can ever have too much lemon!

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  4. This comment has been removed by the author.

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  5. Did you adjust the flour to compensate for the additional lemon juice
    in the filling?

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  6. What kind of almonds do you use to grind?

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