4 (14)


Euro Pane's lemon squares

Euro Pane's lemon squares
Los Angeles Times

Dear SOS: Many lemon bars are either too sweet or much too tangy. Euro Pane's is just the perfect combination. The base is crumbly yet firm. They also serve really large portions. I always love picking up a couple and ... Read more

Total time: 1 hour and 45 minutes plus cooling time for the crust | Serves 24


  • 2 cups (8.5 ounces) flour
  • 2/3 cup powdered sugar, sifted
  • 1 cup (2 sticks) chilled butter, cubed

Step 1Heat the oven to 350 degrees. In the bowl of a stand mixer using the paddle attachment, or in a large bowl by hand, mix together the flour, powdered sugar and butter until they come together to form a dough.

Step 2Press the dough into a greased 9-inch-by-13-inch baking dish. Bake the crust until golden-brown, about 20 minutes. Remove and cool. Reduce the oven temperature to 300 degrees to bake the bars.

Filling and final assembly

  • 8 eggs
  • 3 cups sugar
  • 1 1/4 cups lemon juice (from 12 to 13 lemons)
  • 1/2 cup (2.1 ounces) flour
  • Prepared crust
  • Powdered sugar for dusting

Step 1In a large bowl, whisk together the eggs, sugar, lemon juice and flour. Pour the filling into the prepared crust.

Step 2Place the dish in the center of the oven and bake at 300 degrees until the custard is set, about 40 minutes. Cool to room temperature, then dust with a light coating of powdered sugar before serving.

Note: Adapted from Euro Pane.


White grape sparkler
White grape sparkler

Thelma Collins' corn pudding
Thelma Collins' corn pudding

Urban Tavern's spice-braised pork ribs
Urban Tavern's spice-braised pork ribs

Orange-olive tapenade
Orange-olive tapenade

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Proof Bakery's chocolate espresso layer cake
Peppermint pinwheels
Candied papaya parfaits
Mandarins With Lavender and Honey