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Here’s a detailed, step-by-step article about making Creamy Lemon Squares, written to be unique, thorough, and easy to follow:

Creamy Lemon Squares: A Step-by-Step Guide to Tangy-Sweet Perfection

If you love desserts that strike the perfect balance between tart and sweet, Creamy Lemon Squares are an irresistible treat. With a buttery crust, a luscious lemon custard filling, and a delicate dusting of powdered sugar, these squares are perfect for any occasion—from casual afternoon tea to festive gatherings. Here’s how to make them from scratch, step by step.

Ingredients

For the Crust:

1 cup (230 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
2 cups (250 g) all-purpose flour
1/4 teaspoon salt

For the Lemon Filling:

4 large eggs
1 1/2 cups (300 g) granulated sugar
1/4 cup (30 g) all-purpose flour
2 tablespoons lemon zest (about 2 medium lemons)
1/2 cup (120 ml) freshly squeezed lemon juice (about 2–3 lemons)
1/4 teaspoon salt
1/2 cup (120 ml) heavy cream or half-and-half for extra creaminess

For Topping (Optional):

Powdered sugar for dusting

Step-by-Step Method

Step 1: Prepare the Crust

Preheat the oven: Set it to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Cream the butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
Incorporate dry ingredients: Add the flour and salt gradually and mix on low speed until the dough just comes together. Avoid overmixing; you want a tender, buttery crust.
Press into the pan: Spread the dough evenly into the prepared pan, pressing it firmly into the corners.
Bake the crust: Place it in the preheated oven and bake for 15–20 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.