lemon squares

Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 16 squares
Difficulty: Easy

Introduction

Zesty, sweet, and buttery — classic Lemon Squares are the perfect balance of tart citrus flavor and melt-in-your-mouth texture. With a rich shortbread crust and a silky lemon curd filling, these bars are ideal for spring gatherings, potlucks, or an afternoon treat with tea or coffee. They’re simple to make with basic pantry ingredients and offer a refreshing twist on traditional desserts.

Ingredients

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar

• 2 cups all-purpose flour

• 1/4 tsp salt

For the Lemon Filling:

• 4 large eggs

• 1 1/2 cups granulated sugar

• 1/4 cup all-purpose flour

• 2/3 cup fresh lemon juice (about 3–4 lemons)

• 1 tbsp lemon zest (optional but recommended)

Topping:

• Powdered sugar, for dusting

Equipment Needed

• 9×13-inch baking dish

• Mixing bowls

• Electric mixer or whisk

• Fine mesh strainer (optional, for smoother filling)

• Zester or microplane

• Parchment paper (optional, for easy removal)

Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C).

2. Lightly grease a 9×13-inch baking pan or line it with parchment paper for easier cleanup and removal.

Step 2: Make the Shortbread Crust

1. In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).

2. Add flour and salt, and mix until a crumbly dough forms.

3. Press the dough evenly into the bottom of the prepared pan.

4. Bake for 18–20 minutes, or until the edges are lightly golden. Remove from oven and let cool slightly while preparing the filling.

Step 3: Make the Lemon Filling

1. In a separate bowl, whisk together eggs, sugar, flour, lemon juice, and lemon zest until smooth.

2. For an extra-smooth filling, strain the mixture through a fine sieve before pouring it over the crust.

3. Pour the lemon filling over the warm (not hot) crust.

Step 4: Bake Again

1. Return the pan to the oven and bake for another 20–25 minutes, or until the filling is set and the center no longer jiggles.

2. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours for clean slicing.

Step 5: Slice and Serve

1. Once chilled, dust the top with powdered sugar.

2. Slice into 16 squares using a sharp knife. For the cleanest cuts, wipe the blade between slices.

Tips for the Best Lemon Squares

• Use fresh lemons for the best flavor — bottled juice can taste flat.

• Don’t overbake the lemon layer; it should still look soft but not jiggly.

• Chill before slicing — this makes for neater, firmer squares.

• Add lemon zest to both crust and filling if you love an extra punch of citrus

Storage

• Store lemon squares in an airtight container in the refrigerator for up to 5 days.

• To freeze: Wrap individual squares in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.

Nutrition Information (per square, approx.)

Note: Based on 16 servings. Values may vary slightly depending on brands and ingredients used.