Lemon Square Bars "The Summer I Turned Pretty"

Adapted by Kyle Libramonte

Prep Time: 15 m • Cook Time: 20 m

Serves 8 Bars

Ingredients:

1 cup all-purpose flour
½ cup butter, softened
⅔ cup granulated sugar
2 large eggs
⅓ cup fresh lemon juice
½ teaspoon baking powder
½ cup all-purpose flour (for filling)
Optional: powdered sugar for dusting

Instructions:

Preheat Oven
1. Preheat your oven to 350°F (175°C).
Prepare the Claypot
1. Lightly grease your claypot baking vessel with butter or cooking spray and line with parchment paper.
Make the Crust
1. In a bowl, combine 1 cup flour, ½ cup softened butter, and ⅔ cup sugar. Mix until crumbly, then press firmly into the bottom of the claypot to form the crust layer.
Bake the Crust
1. Place the claypot in the preheated oven and bake for 10–12 minutes, until the edges just start to turn golden.
Prepare the Filling
1. While the crust bakes, whisk together the eggs, ⅓ cup lemon juice, ½ tsp baking powder, and ½ cup flour until smooth.
Add Filling & Bake
1. Pour the filling evenly over the baked crust in the claypot. Return the claypot to the oven and bake for 15–18 minutes, or until the filling is set and lightly golden around the edges.
Cool & Serve
1. Remove the claypot from the oven and allow the bars to cool to room temperature (~30–40 minutes). Chill in the refrigerator for at least 1 hour to set fully. Dust with powdered sugar before cutting into ~8 squares.

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Lemon Square Bars "The Summer I Turned Pretty"

Ingredients:

Instructions:

The Claypot Multicooker

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