Norwegian Lemon Squares: A Taste of Sunshine

I’ll never forget the first time I tasted these lemon squares. It was at a church bake sale – those hallowed halls of amateur baking prowess – and amidst the cookies and brownies, these unassuming golden bars shone like a beacon. The tangy, sweet, and slightly nutty flavor was a revelation, a perfect balance of textures and tastes that lingered long after the last bite. These weren’t just any lemon squares; they were Norwegian lemon squares, a fact that intrigued me even more. It sparked a lifelong appreciation for this simple yet elegant dessert.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: Approximately 24 squares
• Yield: One 9×13 inch pan
• Dietary Type: Not specified (contains gluten, dairy, eggs, nuts)

Ingredients

For the Crust:

• 1 ½ cups flour
• ¾ cup (1 1/2 sticks) butter

For the Filling:

• 2 eggs
• 2 tablespoons flour
• 1 ½ cups brown sugar
• ½ cup coconut
• ½ cup nuts (walnuts or pecans recommended)
• ⅛ teaspoon salt

For the Frosting:

• 1 ½ cups powdered sugar
• 1 tablespoon cream (or milk)
• 1 tablespoon butter, softened
• 1 lemon, juice and zest of

Equipment Needed

• 9×13 inch baking pan
• Mixing bowls
• Pastry blender or food processor (optional, for the crust)
• Electric mixer (optional, for the filling and frosting)
• Measuring cups and spoons
• Lemon zester
• Lemon juicer
• Oven

Instructions

1. Prepare the Crust: In a mixing bowl, combine the flour and butter.
2. Blend the Crust: Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Alternatively, you can pulse the flour and cubed cold butter in a food processor until just combined.
3. Press the Crust: Pat the crumbly mixture evenly into a buttered 9×13 inch baking pan. Ensure the crust is uniformly distributed across the bottom of the pan.
4. Bake the Crust: Bake the crust in a preheated 375 degree Fahrenheit (190 degrees Celsius) oven for 15 minutes, or until lightly golden brown. It should be firm to the touch.
5. Cool the Crust: Remove the crust from the oven and let it cool slightly while you prepare the filling. This will prevent the filling from seeping underneath the crust.
6. Prepare the Filling: In a separate mixing bowl, combine the eggs, flour, brown sugar, coconut, nuts, and salt.
7. Mix the Filling: Mix all filling ingredients together thoroughly until well combined. There should be no lumps of flour or sugar.
8. Pour the Filling: Pour the filling evenly over the pre-baked and slightly cooled crust.
9. Bake the Squares: Bake in a preheated 350 degree Fahrenheit (175 degrees Celsius) oven for 25 minutes. The filling will be quite brown when done. Don’t worry; this caramelization adds to the flavor!
10. Cool the Squares: Remove the baked squares from the oven and let them cool completely.
11. Prepare the Frosting: While the squares are cooling, prepare the frosting. In a mixing bowl, combine the powdered sugar, cream, softened butter, and the juice and zest of one lemon.
12. Mix the Frosting: Mix all frosting ingredients together thoroughly until smooth and creamy. Adjust the amount of cream or lemon juice to reach the desired consistency.
13. Frost the Squares: While the squares are still warm, frost them evenly with the lemon frosting. The warmth will help the frosting spread easily.
14. Cut and Serve: Once the frosting has set, cut the squares into your desired size and shape.

Expert Tips & Tricks

• Cold Butter is Key: For a flaky crust, make sure your butter is very cold when you cut it into the flour. You can even chill the flour beforehand.
• Toast the Nuts: Toasting the nuts before adding them to the filling will enhance their flavor and add a pleasant crunch. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until fragrant.
• Don’t Overbake: Overbaking can result in a dry filling. Start checking for doneness a few minutes before the recommended baking time. The filling should be set around the edges but still slightly soft in the center.
• Citrus Zest Matters: When zesting the lemon, be sure to only zest the yellow part of the peel, avoiding the white pith underneath, which can be bitter.
• Room Temperature Eggs: Using room temperature eggs in the filling will help them incorporate more easily and create a smoother texture.

Serving & Storage Suggestions

These Norwegian Lemon Squares are best served at room temperature. They are delicious on their own or served with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage:

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: For longer storage, wrap the squares individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	45mg	15%
Sodium	70mg	3%
Total Carbohydrate	35g	12%
Dietary Fiber	1g	4%
Sugars	25g	N/A
Protein	3g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour in the crust with a gluten-free flour blend.
• Dairy-Free: Replace the butter in the crust and frosting with a plant-based butter alternative. Use a plant-based milk like almond or soy milk instead of cream in the frosting.
• Nut-Free: Omit the nuts from the filling or substitute them with sunflower seeds or pepitas.
• Lime Squares: Substitute the lemon juice and zest with lime juice and zest for a tangy twist.
• Orange Squares: Substitute the lemon juice and zest with orange juice and zest for a sweeter, more mellow flavor. Add a touch of orange extract to the filling for an even more intense orange flavor.

FAQs (Frequently Asked Questions)

Q: Why is my crust tough?
A: Overworking the dough when making the crust can lead to a tough texture. Be gentle when combining the flour and butter, and avoid over-kneading.

Q: Can I use granulated sugar instead of brown sugar?
A: While you can substitute granulated sugar, brown sugar adds a depth of flavor and moisture to the filling that granulated sugar lacks. The molasses in brown sugar gives the filling a richer, more caramelized taste.

Q: My filling is too runny. What did I do wrong?
A: Make sure you measure the flour in the filling accurately. Too little flour can result in a runny filling. Also, ensure your oven temperature is accurate, as a lower temperature can prevent the filling from setting properly.

Q: How do I prevent the crust from getting soggy?
A: Pre-baking the crust is essential to prevent it from getting soggy. Also, allowing the crust to cool slightly before pouring in the filling helps create a barrier.

Q: Can I make these ahead of time?
A: Yes, these squares can be made ahead of time. Store them in the refrigerator for up to 3 days or freeze them for longer storage. Add the frosting just before serving for the best results.

Final Thoughts

These Norwegian Lemon Squares are more than just a dessert; they’re a little slice of sunshine on a plate. The bright, tangy lemon flavor, combined with the nutty, coconut-studded filling and the crumbly crust, is a truly irresistible combination. I encourage you to try this recipe and experience the magic for yourself. Share your creations with friends and family, and let them be transported to a sunny Norwegian afternoon (at least in their minds!). I’d love to hear your feedback and any variations you might try – happy baking!