Lemon Squares

Lemon Squares (liquid eggs)

View dried egg formulation

Makes 48 portions

Scaled to 6 lbs.



Ingredients Pounds Ounces % of Weight
Butter, unsalted 0 1.4 1.49%

Method of Preparation:

  1. Preheat the oven to 350° F.
  2. Butter 24-inch square baking pan and line bottom with parchment paper overhanging two sides.
  3. Butter parchment paper.


Crust Build

Ingredients Pounds Ounces % of Weight
Butter, unsalted 0 11.4 11.86%
Confectioners’ sugar 0 7.7 8.01%
Salt 0 0.5 0.50%
Flour, all-purpose 0 15.1 15.67%

Method of Preparation:

  1. Cream together butter, sugar and salt until light and fluffy.
  2. Add flour and mix on low until just combined.
  3. Press into bottom and about 1/2 inch up the side of pan.
  4. Dock with fork and bake for 15-20 minutes or until golden.



Ingredients Pounds Ounces % of Weight
Liquid egg yolk 0 3.0 3.11%
Sweetened condensed milk 2 7.9 41.52%
Lemon juice 1 1.1 17.79%
Confectioners’ sugar for dusting 0 0.0 0.00%
Total 6 0.0 100%

Method of Preparation:

  1. Meanwhile, in a large bowl, whisk together yolks, water, condensed milk and lemon juice.
  2. Pour mixture over crust and return to oven to continue baking for 25-30 minutes or until filling is set.
  3. Remove from oven and allow to cool completely. Refrigerate for at least 2 hours.
  4. Remove from pan and cut into 2x2-inch squares. Dust with confectioners’ sugar.

Equipment Needed:

  • 24-inch Square Baking Pan & Parchment Paper
  • Mixer Fitted with Paddle
  • SS Bowl
  • Whisk

Chef’s Tip:

For an Increased lemon flavor utilize fresh lemon juice and incorporate zest into the filling. Dust with confectioners’ sugar before serving. (Sugar will absorb into the product as sitting)


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