Introduction

These easy lemon squares are a bright, tangy treat perfect for any occasion. With a buttery shortbread crust and a luscious lemon filling, they balance sweetness and citrus wonderfully. They’re simple to make and sure to impress your friends and family.

Easy Lemon Squares Recipe - Recipe Image

Ingredients

½ cup butter (softened)
¼ cup powdered sugar
1 cup flour
1 pinch salt
2 large eggs
1 cup granulated sugar
½ teaspoon baking powder
3 tablespoons lemon juice
1 pinch salt
Zest of ½–1 lemon (½ – 1 tablespoon)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Lightly grease and flour an 8×8 inch (20×20 cm) square baking pan or line it with parchment paper.
Step 2: For the shortbread base, in a medium bowl, beat the softened butter and powdered sugar on medium speed until combined. Add the flour and beat again until a soft dough forms, about 1½ minutes. Press the dough evenly into the bottom of the prepared pan.
Step 3: Bake the crust for 18-20 minutes. Remove from the oven but leave the oven on. Let the crust cool completely before adding the filling.
Step 4: Meanwhile, prepare the lemon filling. In a medium bowl, beat the eggs, granulated sugar, baking powder, lemon juice, pinch of salt, and lemon zest until smooth. If you’re concerned about the filling sinking, stir in 3-4 tablespoons of all-purpose flour.
Step 5: Pour the lemon filling over the cooled crust. Return the pan to the oven and bake for 20-25 minutes, or until the center is set. Baking time may vary slightly, so check at 20 minutes and bake longer if needed.
Step 6: Remove from the oven and cool in the pan. For easier cutting, chill in the fridge for 1 hour. Cut into squares, remove from the pan, dust with powdered sugar, and serve. Enjoy!

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor; bottled juice will make the squares less vibrant.
For a firmer filling, add a few tablespoons of flour to the lemon mixture as suggested.
Try adding a small amount of poppy seeds to the filling for added texture and a subtle nutty note.
Make sure the crust is completely cool before pouring in the filling to avoid it mixing into the base.

Storage

Store lemon squares in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 1 month; thaw in the fridge before serving. Reheat slightly in the microwave if you prefer them warm, but they’re delicious chilled or at room temperature as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, but keep in mind that baking times may change. A larger pan will result in thinner bars and a shorter baking time, while a smaller pan will make thicker bars and may require a longer bake.

Why did my lemon filling sink to the bottom?

The filling can sometimes sink if the batter is too thin. Adding 3-4 tablespoons of flour to the filling mixture helps stabilize it and prevent sinking.

Easy Lemon Squares Recipe

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★★★★★

4.6 from 64 reviews

Delight in these easy lemon squares featuring a buttery shortbread crust topped with a tangy, sweet lemon filling. Perfectly balanced and simple to make, they’re a refreshing treat ideal for any occasion.

Author: Tara
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes plus 1 hour chilling
Yield: 9–16 squares depending on size 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Shortbread Base

½ cup butter (softened)
¼ cup powdered sugar
1 cup flour
1 pinch salt

Lemon Filling

2 large eggs
1 cup granulated sugar
½ teaspoon baking powder
3 tablespoons lemon juice
1 pinch salt
Zest of ½–1 lemon (½ – 1 tablespoon)
Optional: 3-4 tablespoons all purpose flour (if worried about filling sinking)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly grease and flour an 8×8 inch (20×20 cm) square cake pan or line it with parchment paper to prevent sticking.
Make the Shortbread Base: In a medium bowl, beat the softened butter and powdered sugar on medium speed until combined. Add the flour and a pinch of salt, then beat again until a soft dough forms, approximately 1 ½ minutes. Pat this dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden. Remove from oven but leave the oven on. Let the crust cool completely before adding the filling.
Prepare the Lemon Filling: In another medium bowl, beat together the eggs, granulated sugar, baking powder, fresh lemon juice, a pinch of salt, and lemon zest until well combined. If concerned about the filling sinking, incorporate 3-4 tablespoons of all-purpose flour to help stabilize the mixture.
Assemble and Bake: Pour the lemon filling over the cooled shortbread crust evenly. Return the pan to the oven and bake for 20-25 minutes or until the center is set (about 25 minutes is recommended; adjust baking time as needed).
Cool and Serve: Allow the lemon squares to cool in the pan. For easier cutting, chill in the refrigerator for at least 1 hour. Once chilled, cut into squares, remove from the pan, dust with powdered sugar, and serve. Enjoy your delightful lemon squares!

Notes

Ensure the crust is cooled before adding the lemon filling to avoid a soggy base.
If you want a firmer filling, add 3-4 tablespoons of all-purpose flour to the lemon mixture to prevent sinking.
Chilling the lemon squares before cutting helps achieve clean slices.
You can adjust the lemon zest amount to your taste preference for more or less citrus aroma.
Store leftovers refrigerated in an airtight container for up to 3 days.

Keywords: lemon squares, lemon bars, shortbread crust, easy dessert, citrus dessert