Lemon Squares

Lemon Squares (liquid eggs)

View dried egg formulation

Yield: 12, 2-inch squares

Part 1 – Crust

Ingredients Percent (%) Grams Volume
Butter, unsalted 32.85 114.98 1/2 cup
Sugar, powdered 22.19 77.67 1/2 cup
Salt, fine 1.44 5.04 1 tsp.
Flour, all-purpose 43.52 152.31 1 1/4 cups
Total 100.00 350.00

Method of Production

  1. Preheat oven to 350° F. Line an 8x8-inch pan with parchment paper overhanging two sides. Grease the parchment paper.
  2. In a standing mixer fitted with a paddle attachment, cream together butter, powdered sugar and salt until light and fluffy.
  3. Add the flour and mix on low until just combined.
  4. Press into the bottom and a 1/2-inch up the sides of the prepared pan.
  5. Dock all over with fork and bake for 15-20 minutes or until golden at 350° F. Set aside and prepare the filling.


Part 2 – Filling

Ingredients Percent (%) Grams Volume
Egg yolk, liquid 5.00 30.00 1 fl. oz.
Milk, sweetened condensed 66.50 399.00 10.5 fl. oz.
Lemon juice 28.50 171.00 5.5 fl. oz.
Sugar, powdered, as needed
Total 100.00 600.00

Method of Production

  1. In a large bowl whisk together the egg yolks, sweetened condensed milk and lemon juice.
  2. Pour the filling over the 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.
  5. Dust with powdered sugar.

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