With a focus on sharing hearty casseroles, weeknight dinner staples and nostalgic desserts, Yearwood's warm, down-to-earth personality and affinity for Southern comfort food have earned her a reputation as an approachable source for recipes home cooks of all skill levels can enjoy. From fan favorites like her spicy Cowboy Lasagna to her famous Unfried Chicken, Trisha specializes in reliable dishes that don't require complicated techniques or hard-to-find ingredients.
Case in point: her take on the classic lemon square. Made with a simple ingredient list full of items you likely already have in your kitchen, this timeless dessert sits somewhere between a buttery shortbread cookie and lemon pie, offering a satisfying bite packed with rich, lemony sweet flavor. And while Trisha's take in no way reinvents the wheel, it's a reminder that all it takes is a few key ingredients and attention to detail to make restaurant-worthy desserts at home.
Ingredients for Trisha Yearwood’s Lemon Squares
Courtesy Nathan Hutsenpiller
You’ll also need a 9-by-13-inch baking pan, a mixing bowl and an electric mixer to help bring everything together.
How to Make Trisha Yearwood’s Lemon Squares
Courtesy Nathan Hutsenpiller
For the crust, melt two sticks of butter in a medium saucepan over low heat, then combine flour and confectioners’ sugar in a mixing bowl. Once the butter is melted, add it to the dry ingredients and mix everything together until a dough forms. From there, simply press the dough firmly into your greased pan until the entire surface is covered, then toss it in the oven and bake for 25 minutes.
Courtesy Nathan Hutsenpiller
Once the crust is out of the oven after 25 minutes, pour in the freshly mixed lemon filling and return the pan to the oven to bake for an additional 20 minutes.
Related: Trader Joe's $4 Easy Dinner Brings Umami Flavor to Busy Weeknights
What I Thought of Trisha Yearwood’s Lemon Squares
Courtesy Nathan Hutsenpiller
I can see myself making this recipe for just about any summer occasion, whether it's whipping up a tray to share with friends and family at a cookout, keeping a batch on hand to enjoy throughout the week or bringing it along as a creative dessert for a summer potluck. And with an overall prep and cook time of roughly 1 hour and 20 minutes (with breaks in between), I also found the recipe to be fairly easy to recreate and rewarding to make during a relaxing afternoon.
Tips for Making Trisha Yearwood’s Lemon Squares
Courtesy Nathan Hutsenpiller
Because this recipe bakes fairly quickly, you’ll want to keep a keen eye on your timer to ensure both the crust and the filling do not overbake. That said, you can expect the crust to come out fairly browned after the first 25 minutes, but if you leave the tray in the oven longer than the additional 20 minutes needed to bake the filling, you’ll end up with a top layer that looks reminiscent of crème brûlée, only overly cooked and likely burnt underneath.
2. Get creative with the crust.
It might be tempting to slice into these lemon squares as soon as they come out of the oven, but allowing them to cool completely will give the filling time to set and make it much easier to cut clean, even squares. You can even let them cool overnight in the refrigerator to be enjoyed in the morning.
4. Use fresh ingredients for the best flavor.
Now that you know how to make Trisha Yearwood's lemon squares and the tricks to making them the best they can be, you now have a go-to summer dessert in your recipe arsenal that you can enjoy all season long.
Related: Trader Joe's $4 Snack Is a Sweet and Salty Trip Down Memory Lane
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