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–+ servings

Lemon Squares

iamwinfred
These Lemon Squares feature a buttery shortbread crust topped with a silky, tangy lemon filling that strikes the perfect balance between tart and sweet. Simple enough for beginner bakers yet impressive enough for any occasion, they're a crowd-pleasing treat that disappears fast at potlucks and gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 squares
Calories 285 kcal

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Citrus juicer
  • Microplane zester
  • Measuring cups and spoons
  • Cooling rack
  • Sharp knife For cutting squares
  • Fine-mesh sieve For dusting powdered sugar
  • Pastry cutter or fork For working butter into crust
  • Spatula For spreading filling evenly

Ingredients
  

For the Crust

  • 2 cups all-purpose flour 240g
  • ½ cup granulated sugar 100g
  • 1 cup unsalted butter 226g (2 sticks), softened
  • ¼ tsp salt

For the Lemon Filling

  • 4 large eggs
  • 2 cups granulated sugar 400g
  • ⅓ cup all-purpose flour 40g
  • ⅔ cup fresh lemon juice about 4-5 lemons; approximately 160ml
  • 1 tbsp lemon zest

For Topping

  • powdered sugar for dusting before serving

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the parchment.
  • Combine flour, sugar, and salt in a large bowl, then work in softened butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Press evenly into the prepared pan and pack down firmly with the bottom of a measuring cup.
  • Bake for 20 minutes until lightly golden around the edges, then remove from the oven and let cool for about 5 minutes while you prepare the filling.
  • Whisk eggs until frothy, then add sugar and whisk until smooth. Stir in flour, fresh lemon juice, and lemon zest until the filling is uniform, then let rest 2-3 minutes for air bubbles to rise.
  • Pour the lemon filling over the warm crust, tap the pan gently to release air bubbles, and bake for 25 minutes until the edges are set but the center still has a slight jiggle.
  • Cool completely on a rack at room temperature (about 1 hour), then refrigerate for at least 2 hours or overnight before cutting.
  • Lift the slab out using the parchment overhang, cut into 16 squares with a sharp knife (wiping the blade between cuts), and dust generously with powdered sugar just before serving.

Notes

  • Use room temperature butter and eggs (let sit out 30 minutes) for the best texture.
  • Always zest your lemons before juicing — it's much easier on a whole lemon.
  • Fresh lemon juice is strongly recommended over bottled for the brightest flavor.
  • Do not skip the parchment paper — it makes removal and cutting significantly easier.
  • Remove from oven when the center still jiggles slightly; it will set as it cools.
  • Chill completely before cutting for clean, professional-looking edges; wipe the knife between cuts.
  • Only dust with powdered sugar right before serving — it will dissolve if added too early.
  • Store in an airtight container at room temperature for up to 2 days, or refrigerated for up to 1 week.
  • Freeze individually wrapped squares for up to 3 months; thaw overnight in the refrigerator.
  • This recipe doubles beautifully — use two 9x13 pans or one large 12x17 sheet pan, adjusting bake time as needed.

Nutrition

Serving: 1SquareCalories: 285kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 55mgPotassium: 40mgFiber: 0.5gSugar: 32gVitamin A: 8IUVitamin C: 8mgCalcium: 2mgIron: 4mg
Keyword easy lemon dessert, lemon bars, lemon squares, make ahead bars, shortbread crust dessert
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