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Lemon Squares

Shortbread crust topped with a creamy lemon filling, using fresh-squeezed juices makes a huge difference.

Lemon Squares
DIRECTIONS

Preheat oven to 350°F.

In a large mixer bowl, beat butter and sugar on LOW speed until creamy.

Gradually add flour on LOW speed until coarse crumbs form.

Press mixture into bottom of 13x9-inch baking pan. Bake 20 minutes or until edges of crust turn brown.

In a large mixer bowl, beat eggs on HIGH until lemon in color.

Gradually add flour, baking powder, juice and zest until blended.

Pour mixture over baked crust and return to oven. Bake 20 to 25 minutes or until top is set. Cool in pan; cut into squares.

Serves: 24 (about 2-inch squares)
NUTRITION:

Calories: 420; Fat: 17g; Vitamin A: 10%; Vitamin C: 6%; Calcium: 4%; Iron: 8%; Carbs: 63g

*Nutrition information based on whole fruits.
Lemon Squares

Shortbread crust topped with a creamy lemon filling, using fresh-squeezed juices makes a huge difference.

INGREDIENTS

Crust:
1 cup butter, softened
½ cup sugar
2 cups all-purpose flour

Filling:
4 eggs
2 cups sugar
½ cup all-purpose flour
1 teaspoon baking powder
¼ cup fresh-squeezed lemon juice
2 Tablespoons fresh-squeezed
Zest of 1 lemon

RECOMMENDED PRODUCTS

Professional Citrus Juicer

Lemon Squares



Lemon Squares

Shortbread crust topped with a creamy lemon filling, using fresh-squeezed juices makes a huge difference.

dNUTRITION
Calories: 420; Fat: 17g; Vitamin A: 10%; Vitamin C: 6%; Calcium: 4%; Iron: 8%; Carbs: 63g *Nutrition information based on whole fruits.

DIRECTIONS

Preheat oven to 350°F.

In a large mixer bowl, beat butter and sugar on LOW speed until creamy.

Gradually add flour on LOW speed until coarse crumbs form.

Press mixture into bottom of 13x9-inch baking pan. Bake 20 minutes or until edges of crust turn brown.

In a large mixer bowl, beat eggs on HIGH until lemon in color.

Gradually add flour, baking powder, juice and zest until blended.

Pour mixture over baked crust and return to oven. Bake 20 to 25 minutes or until top is set. Cool in pan; cut into squares.

Serves: 24 (about 2-inch squares)

INGREDIENTS

Crust:
1 cup butter, softened
½ cup sugar
2 cups all-purpose flour

Filling:
4 eggs
2 cups sugar
½ cup all-purpose flour
1 teaspoon baking powder
¼ cup fresh-squeezed lemon juice
2 Tablespoons fresh-squeezed
Zest of 1 lemon



Cook's Note