Saint Clement Squares - Real Life Dinner

Wow! These blew my mind. I knew that I liked Lemon Bars, but I was kind of worried about combining lemons, limes, and oranges and still getting a delicious result. I’ve got news for you: Saint Clement Squares are freaking delicious! Even better than a regular lemon bar in my humble opinion. I was shocked at how perfectly the different citrus flavors melded together. Magic I tell ya!

Run–don’t walk–to the store to get some lemons, limes, and oranges so you can mix up a batch right now. I am drooling just thinking about the tart, tangy, and sweet curd layer over the perfectly balanced, buttery shortbread crust. It’s a match made in heaven, and you are going to LOVE this fun spin on the classic lemon bar. YUM!

Desserts for Citrus Lovers

Step-by-Step Photos for How to Make Saint Clement Squares

Frequently Asked Questions about How to Make Saint Clement Squares

Can I use bottled juices in place of fresh orange, lemon, and lime juices?

You can, but the flavor will be different. I highly recommend using freshly squeezed juice for the best flavor. Plus, the zest of each fruit adds an even more citrusy flavor to the squares.

How do you know when the squares are done?

The curd should be softly firm but not jiggly, and the edges will be lightly brown.

Are there supposed to be bubbles on top of the curd layer?

It’s normal to see bubbles. The bubbles come from whisking the eggs, and they rise to the surface while baking. You might even see some brown spots, and they are easily covered with powdered sugar.

When is the best time to sprinkle them with powdered sugar?

After they have completely cooled. The powdered sugar will melt into the squares if you sprinkle it on when the squares are warm. Another option is to sift the powdered sugar on the squares right before serving.

Do Saint Clement Squares need to be refrigerated?

Yes. Once they have cooled, store them in the fridge.

How long do the squares last?

Up to a week covered in the refrigerator. You can also freeze them for up to 3 months. I would leave the powdered sugar off until ready to serve if you plan on freezing them. Place the completely cooled squares in a single layer in a Ziploc bag to freeze them.

Baker’s Tools:

Saint Clement Squares

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Tart, tangy, and sweet curd layer from oranges, lemons, and limes over a perfectly balanced, buttery shortbread crust. A surprisingly delicious and fun spin on the classic lemon bar.

Author: Adapted from "A Bake for All Seasons" cookbook

Recipe type: Dessert/Bars

Serves: 24-30

Ingredients

CRUST:
2¼ cup all-purpose flour
½ cup granulated sugar
1 teaspoon vanilla
½ teaspoon salt
1 cup butter, melted
FILLING:
Juice of 1 large orange +1 tsp orange zest
Juice of 2 lemons +1 tsp lemon zest
Juice of 2 limes + 1 tsp lime zest
1½ cups granulated sugar
2 tbsp all-purpose flour
5 eggs
Powdered sugar for dusting

Instructions

Preheat oven to 325 degrees.
Spray a 9x13 baking dish with cooking spray and set aside.
In a medium-sized mixing bowl, combine the ingredients for the crust: flour, sugar, vanilla, salt, and melted butter. Mix well with a fork until completely combined.
Spread mixture into the prepared 9x13 baking dish, and bake at 325 degrees for 20 minutes or until edges are lightly browned.
Next, while the crust is cooking, whisk together the filling ingredients.
Put the juice and zest, sugar, flour, and eggs in a medium-sized mixing bowl and whisk until smooth.
When the crust is finished baking for 20 minutes, carefully remove from the oven and pour the citrus mixture on top. Return to the oven for 20-25 minutes or until the edges are lightly browning and the center is set. It should be softly firm and not jiggly.
Remove and let the bars cool completely. Once they are cooled, sprinkle them with powdered sugar. Cut into squares and enjoy.
Keep the finished bars refrigerated.
Enjoy!