Ooh La La Lemon! Say Bonjour to my newest dessert obsession! Sweet & Salty Lemon Squares! Seriously, they are sooooo addictive! A buttery crust studded with crispy, caramelly sugar-coated potato chip crumbs topped with a not-too-tart and not-too-sweet zesty lemon filling! Prepare your tastebuds, friends! These lemon squares are c’est Magnifique!
Can you tell I’m dreaming of a vacation to Paris?!? Well, since that’s not possible for a while, I’ll transport our tastebuds to France via Sweet & Salty Lemon Squares! Lemon is a typical French tart ingredient, but I didn’t want all the fuss of making a pastry crust. Or lemon curd. And I happened to have a few bags of potato chips that were pretty much down to the crumbs. Since I hate wasting food, I incorporated them into these bars! If you’ve been around Yums & Kisses for a while, you know how much I love a sweet and salty flavor combination! Remember this?
Are you new to baking? This is the perfect recipe to try!
I have a few tips to guarantee your Sweet & Salty Lemon Squares are perfect!
- Read the full recipe. Be sure you have all of the ingredients required.
- Pull the eggs out of the fridge before you do anything else. If you want to bring the eggs up to room temperature quickly, place the eggs in a bowl and cover them with hot {not boiling!}water. The eggs blend smoothly into the lemon filling if they are warm. Cold eggs tend not to mix thoroughly.
- Measure the filling ingredients and set aside.
- Prep the crust and pop it into the oven to bake.
- While the crust is baking, make the filling. The filling must be poured onto the crust while it’s still hot!
- Chill the squares thoroughly before cutting and dusting with the powdered sugar.
- Use a metal sieve {like the one pictured above} or an old fashioned flour sifter to dust the powdered sugar onto the squares. {Not an affiliate link, sharing an item I use and like!}
As always, feel free to contact me if you have any questions about the recipe! You can always leave a comment and I’ll get back to you or shoot me an email to yumsandkisses@gmail.com.
Like this recipe? Don’t forget to pin it for later by clicking on one of the images in the post or by clicking the *pin recipe* button on the recipe card. You can even follow me on Pinterest, so you don’t miss out on any of the fun! Au revoir, for now, my sweet friends! β€οΈ~ Heidi
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Sweet & Salty Lemon Squares
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 9 1x
- Diet: Vegetarian
Description
Sweet & Salty Lemon Squares!Β A buttery crust studded with crispy, caramelly potato chips topped with a not-too-tart, not-too-sweet fresh lemon filling will make your tastebuds swoon!
Ingredients
For the Crust:
1/3 cup granulated sugar
zest of one large lemon
1 stick unsalted butter, melted
1 tsp vanilla extract
1/2 tsp almond extract
1 cup finely crushed salted potato chips {I used Cape Cod brand}
1 cup + 2 TBSP all-purpose flour
For the Filling:
1 1/4 cups granulated sugar
zest of 2 large lemons
3 large eggs, at room temperature
1/2 cup fresh lemon juice
pinch of fine sea salt
3 TBSP all-purpose flour
1/2 tsp baking soda
powdered sugar, for dusting the bars after baking
Instructions
Preheat the oven to 350 Β°.Β Line an 8-inch square baking pan with parchment paper and spritz with cooking spray.
For the Crust:
In the mixing bowl of a stand mixer, place the sugar and lemon zest.Β Mix on low speed for a couple of minutes.Β This releases the oil from the zest, and it amplifies the bright lemon flavor!Β Add the melted butter and the extracts.Β Continue mixing on low speed until combined. Whisk together the potato chip crumbs and flour. Add to the mixer.Β Mix until well combined and forms wet clumps.Β Dump the crust ingredients into the prepared pan.Β Using your fingertips, press the flour mixture into the pan, creating an even crust.
Bake for 20-24 minutes.Β The crust will be light golden brown.Β Remove the pan from the oven when the crust is done.
While the Crust Bakes, Make the Filling:
In the bowl of a stand mixer, on low speed, work the sugar and lemon zest for a couple of minutes.Β Add the room temperature eggs, and mix on medium speed until it begins to thicken.Β This step will take 1-2 minutes.Β Slowly add the lemon juice, mix on medium speed until well combined.Β Whisk the flour, salt, and baking soda together. Add to the mixer.Β Use medium speed and mix until well combined.Β Β
Pour the filling ingredients onto the HOTΒ crust.Β Immediately pour the lemon/egg mixture over the hot crust.Β Return the baking pan to the 350Β° oven and bake for an additional 25-30 minutes.Β The edges will be just turning golden brown and firming up. The center will still be a tad soft.Β Transfer the pan to a metal cooling rack.Β Cool completely.Β Chill several hours or overnight before cutting into squares.Β Dust with powdered sugar and enjoy!
Notes
- The filling must be poured onto a hot crust!Β Have the lemon filling ready to go before the crust finishes baking.
- The bars can be frozen for longer storage.
- Category: Cookies
- Method: Baked
- Cuisine: American
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