Almond Lemon Squares Recipe

Name: Almond Lemon Squares Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon batter; 4 ounce Butter (1/2 c.); 1/4 c. Heavy cream; 1/3 c. Sugar; 1 1/3 c. Flour; 1/3 c. Browh sugar, light packed; 1/4 tsp Salt; 2 x Egg yolks; 1/2 tsp Baking pwdr; 1/4 c. Lemon juice fresh Almond topping; 1 1/4 c. Almonds, blanched sliced; 2 tsp Lemon zest grated; 2 Tbsp. Brown sugar, light packed; 2 Tbsp. Butter

Servings: persons

Lemon batter
4 ounce Butter (1/2 c.)
1/4 c. Heavy cream
1/3 c. Sugar
1 1/3 c. Flour
1/3 c. Browh sugar, light packed
1/4 tsp Salt
2 x Egg yolks
1/2 tsp Baking pwdr
1/4 c. Lemon juice fresh Almond topping
1 1/4 c. Almonds, blanched sliced
2 tsp Lemon zest grated
2 Tbsp. Brown sugar, light packed
2 Tbsp. Butter

1
DESCRIPTION: A buttery base complements the crunchy almond and lemon topping in these feather-light bars.
2
Preheat oven to 350 .
3
Butter a 9-inch square pan.
4
In heavy saucepan over low heat, heat butter for both topping and batter.
5
Mix 1/2 c. of the melted butter and both sugars together.
6
Blend in egg yolks.
7
Stir inlemon juice and cream, mixing till thoroughly combined.
8
Sift together flour, salt and paking pwdr and combine with sugar/yolk mix.
9
Pour batter into buttered baking pan, spread proportionately with rubber spatula.
10
Set aside.
11
Combine almonds, brown sugar and lemon zest.
12
Add in remaining 2 TB.
13
butter and mix well.
14
Cover batter proportionately with almond mix.
15
Bake for 20-25 min, or possibly till edges pull away from pan and toothpick inserted comes out moist with crumbs clinging to it.
16
Do not overbake.
17
Place on rack to cold, cut into squares.
18
STORAGE: Airtight for one week, freeze for two months.

1373

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Lemon batter, 4 ounce Butter (1/2 c.), 1/4 c. Heavy cream, 1/3 c. Sugar, and more.

Yes, Almond Lemon Squares Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!