These lemon squares will melt in your mouth. They are sweet, tart and buttery with absolutely no dairy. The glaze reminds me of the homemade lemon slush that I ate as a child growing up in East Boston. It’s a struggle for me not to eat the glaze by the spoon full – it’s that good! With a few simple ingredients you can make these delicious and refreshing lemon squares.
Prep Time: 15 minutes Bake Time: 25 minutes Makes 9 large squares
1 1/2 cups of softened or melted coconut oil
2 cups all purpose flour
2 large eggs
3 tbs lemon zest
3 tbsp lemon juice
1 cup granulated sugar
1/2 tsp salt
1 cup confectioner’s sugar
2 tbsp lemon juice
2 tbsp lemon zest
Preheat oven to 350 degrees. Spray a 9×9″ baking pan with cooking spray. Zest and juice 2 lemons and set aside. Strain the seeds out of the lemon juice. (Be sure to only take the yellow skin off when zesting the lemons and not the white pith, which is bitter.) In a medium bowl beat the flour, sugar, salt and coconut oil with a hand mixer. In a separate bowl, whisk together the eggs, 3 tbsp juice and 3 tbsp zest until combined. Pour the liquid into the flour mixture and beat until smooth (2 mins). Pour the mixture into a baking dish and bake for 23-25 minutes until edges are browned and a toothpick inserted in center comes out clean.
Allow to cool completely before glazing. Whisk together the confectioner’s sugar, 2 tbsp lemon zest and 2 tbsp lemon juice until smooth and creamy. Spread the glaze over the top of the cooled squares with a spatula and allow the glaze to set before cutting into 9 equal squares.