Realemon Lemon Squares: A Tangy Revelation

There are certain flavors that transport me back in time, and for me, a perfectly balanced lemon square is one of them. I vividly recall my mother carefully unfolding a stained, well-loved recipe card from her vintage Realemon cookbook, its pages softened by countless hours of kitchen adventures. The anticipation of that bright, zesty scent filling our home was almost as good as the first bite. Unlike the overly sweet, sometimes artificial-tasting lemon bars I’d encountered elsewhere, these were a revelation – a delicate dance between sweet and tart, with a crumbly, buttery crust that cradled a silky, sunshine-yellow filling. It’s a taste of pure, unadulterated joy, a reminder of simple pleasures and a testament to the power of a well-executed classic.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes (plus cooling time)
• Servings: 6-8
• Yield: 1 (9×13-inch) pan
• Dietary Type: Not specified

Ingredients

This recipe requires just a handful of pantry staples to create its magic.

For the Crust:

• 2 cups all-purpose flour
• 1 cup butter, softened
• 1/2 cup powdered sugar

For the Filling:

• 4 large eggs, beaten
• 2 cups granulated sugar
• 4 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 4 tablespoons ReaLemon juice (from concentrate)

Equipment Needed

• 9×13-inch baking pan
• Large mixing bowls
• Electric mixer (handheld or stand mixer) or sturdy whisk
• Spatula
• Wire cooling rack
• Oven

Instructions

Crafting these Realemon Lemon Squares is a straightforward process, yielding a delightful treat that’s perfect for any occasion. Follow these steps carefully for the best results.

1. Prepare the Crust: In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 cup of softened butter, and 1/2 cup of powdered sugar. Using an electric mixer or by hand with a spatula or your fingertips, mix these ingredients together until the mixture resembles coarse crumbs.
2. Form and Bake the Crust: Take your 9×13-inch baking pan. Press the crumbly mixture evenly into the bottom of the pan to form the crust. Ensure it’s a solid, even layer. Place the pan in a preheated oven set to 350 degrees Fahrenheit (175 degrees Celsius). Bake the crust for 20 minutes.
3. Prepare the Filling: While the crust is baking, prepare the vibrant lemon filling. In a separate large mixing bowl, combine the 4 beaten eggs, 2 cups of granulated sugar, 4 tablespoons of all-purpose flour, and 1/4 teaspoon of salt. Whisk these ingredients together until they are well combined and smooth.
4. Incorporate Lemon Flavor: Gently stir in the 4 tablespoons of ReaLemon juice into the filling mixture. Continue to mix until everything is thoroughly incorporated and you have a uniformly yellow batter.
5. Assemble and Bake: Once the crust has baked for its initial 20 minutes, carefully remove it from the oven. Pour the prepared lemon filling evenly over the hot crust.
6. Second Bake: Return the pan with both the crust and filling to the 350 degrees Fahrenheit (175 degrees Celsius) oven. Bake for an additional 25 minutes. The filling should be set and lightly golden around the edges.
7. Cool and Finish: After the second bake, carefully remove the pan from the oven. While the lemon squares are still warm, generously sprinkle the tops with powdered sugar. This allows the sugar to adhere beautifully and creates that classic, inviting finish. Allow the pan to cool completely on a wire rack before cutting. For the cleanest cuts, chilling the squares in the refrigerator for at least an hour before slicing is highly recommended.

Expert Tips & Tricks

• Butter Temperature is Key: For the crust, ensure your butter is softened, not melted. This will create the perfect crumbly texture. If it’s too soft, it can become greasy; if it’s too hard, it won’t incorporate smoothly.
• Even Crust Distribution: Pressing the crust mixture firmly and evenly into the pan prevents it from crumbling too much when you slice the bars later. A small offset spatula or the bottom of a measuring cup can help achieve this.
• Don’t Overmix the Filling: While you want to ensure everything is combined, avoid overbeating the filling ingredients. Overmixing can sometimes lead to a tougher texture.
• The Powdered Sugar Veil: Dusting the lemon squares with powdered sugar while they are still warm is crucial. The residual heat helps the sugar adhere, creating a delicate, matte finish. If they are too hot, the sugar might melt and disappear; if they are too cool, it might just sit on top in clumps.
• Achieving Clean Cuts: Patience is a virtue here! Allowing the lemon squares to cool completely, and then chilling them in the refrigerator for at least an hour, will firm up the filling, making it much easier to slice into neat, professional-looking bars. Use a sharp knife, wiping it clean between cuts if necessary.

Serving & Storage Suggestions

These Realemon Lemon Squares are a versatile treat. They are fantastic on their own, offering a burst of bright, tangy flavor. For an extra touch of elegance, serve them chilled with a dollop of lightly sweetened whipped cream or a few fresh raspberries. They also pair wonderfully with a cup of hot tea or a refreshing glass of iced lemonade.

For storage, cover the cooled pan tightly with plastic wrap or transfer the cut squares to an airtight container. They will keep well at room temperature for up to 2 days. If you plan to store them for longer, refrigerate them for up to 1 week. The lemon bars can also be frozen. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They will last for up to 2 months in the freezer. Thaw frozen lemon squares overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	788.6 kcal
Calories from Fat	309 kcal
Total Fat	34.3 g	52%
Saturated Fat	20.6 g	102%
Cholesterol	205.3 mg	68%
Sodium	418.3 mg	17%
Total Carbohydrate	113.3 g	37%
Dietary Fiber	1.3 g	5%
Sugars	76.8 g	307%
Protein	9.4 g	18%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a classic for a reason, feel free to experiment!

• Gluten-Free Crust: For a gluten-free version, you can substitute a good quality gluten-free all-purpose flour blend for the regular flour in the crust. Ensure the blend contains a binder like xanthan gum.
• Lemon Zest Boost: For an even more intense lemon flavor, add the zest of 1-2 fresh lemons to the filling mixture along with the ReaLemon juice. This will add tiny flecks of color and a more complex citrus aroma.
• Herbaceous Twist: A finely minced teaspoon of fresh rosemary or thyme added to the crust mixture can provide an unexpected and delightful savory counterpoint to the sweet-tart filling.

FAQs

Q: My lemon filling seems too runny after baking. What did I do wrong?
A: This can happen if the filling wasn’t baked long enough. The flour and eggs need sufficient time to cook and set. If it’s slightly under-baked, you can try returning it to the oven for another 5-10 minutes, keeping a close eye on it to prevent over-browning.

Q: Can I use fresh lemon juice instead of ReaLemon?
A: Absolutely! For the best flavor, using fresh lemon juice is always recommended. You’ll likely need about 4-6 fresh lemons to yield the equivalent of 4 tablespoons of juice.

Q: Why does the recipe call for flour in both the crust and the filling?
A: In the crust, the flour provides structure. In the filling, the small amount of flour acts as a thickener, helping the filling to set properly without becoming eggy or overly gelatinous.

Q: How should I store leftovers if I don’t have an airtight container?
A: If you don’t have an airtight container, you can cover the pan tightly with plastic wrap, ensuring there are no gaps. For individual bars, parchment paper can help prevent them from sticking to each other before being placed in a sealed bag.

Q: Can I adjust the sweetness or tartness of the filling?
A: You can certainly adjust the sugar and lemon juice to your preference. For a tarter bar, reduce the sugar slightly or add a touch more lemon juice. For a sweeter bar, increase the sugar. However, be mindful that significant adjustments can affect the setting of the filling.

Final Thoughts

These Realemon Lemon Squares are more than just a dessert; they’re a little ray of sunshine, a perfect balance of simple ingredients coming together to create something truly special. Whether you’re looking for a nostalgic treat, a crowd-pleasing dessert for your next gathering, or simply a moment of sweet-tart bliss, this recipe delivers. I encourage you to give them a try, savor each tangy bite, and perhaps even create your own cherished memories in the kitchen. Don’t forget to share your experience and any delightful variations you discover!