Easy Lemon Squares
Easy Lemon Squares, these tangy squares are quick, easy and so delicious, made with a buttery shortbread base and a fresh lemon filling. Easy and tasty bars. They are a definite must bake this Holiday Season!
This recipe for Lemon Squares was given to me by my amazing cousin, who I can’t wait to see again (soon!!) and I think they would be great to make for all the lemon-loving dessert people out there.
My mother loved baking with lemons, from Lemon Bread to Lemon Cake it seems we can never get enough. In Italy there is a never-ending abundance of lemons, everyone has a lemon tree or two or three.
Funny thing is, my husband and I plant and plant lemon trees and the trees look beautiful, but no lemons. Very strange. But that doesn’t keep us from trying.
When we first arrived in Italy, one week after our wedding, we lived in a beautiful house that belonged to my brother-in-law. And we planted, yup you guessed it, our first lemon tree, and of course we never saw not even one lemon.
Eight years later we moved into our own home, and that lovely lemon tree started to produce and I mean produce tons of lemons! Lucky for them!
So here we are, 9 years later with a few nice green trees and unfortunately still no lemons. Maybe it is time to think about moving again… Thank goodness everyone we know has lemon producing trees.
Ingredients for the Recipe
- Butter – softened butter
- Sugar – powdered/icing sugar
- Flour – all purpose flour
- Salt – if you use unsalted butter then add a bit more salt
For the Filling
- Eggs
- Sugar – granulated sugar
- Baking Powder
- Lemon Juice – be sure to use fresh lemons and not bottled
- Salt
- Lemon Zest
How to make Lemon Squares
In a medium bowl, beat on medium speed the butter and powdered sugar until combined. Add the flour and beat again until a soft dough forms. Pat evenly onto the bottom of the prepared baking pan.
Bake for about 20 minutes, remove from the oven. Let cool.
In a medium bowl, beat together, the eggs, granulated sugar, baking powder, fresh lemon juice and pinch of salt. Pour over the baked cooled crust and return to the oven and bake until the centre is set. Cool in the pan.
Cut when the bars are completely cooled.
Tips for making the Best Lemon Bars
- Be sure to use fresh lemons, you want the best tasting bars since it’s all about the lemons!
- For easier removal line your baking pan with parchment paper.
- Be sure to bake the crust before adding the filling.
- Be sure to cool the semi baked crust before adding the filling.
- You may want to refrigerate them before cutting, it makes it easier to cut into clean even squares.
- Dust with powdered sugar before serving.
Why are my bars runny?
If they are too runny or jiggle too much, it’s because they have not been baked for enough time. Be sure to bake the bottom crust for the time stated that will help too.
More delicious Lemon Recipes
These Lemon Bars are perfect as a dessert or even an afternoon snack, amazing with a cup of tea or serve to family or guests. Enjoy!
Easy Lemon Squares
Ingredients
SHORTBREAD BASE
- ½ cup butter* (softened)
- ¼ cup powdered sugar
- 1 cup flour
- 1 pinch salt
* I always use salted butter, if you use unsalted then increase the salt to 1/4 teaspoon.
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)
Instructions
- Pre-heat oven to 350F (180C). Lightly grease and flour an 8×8 inch (20x20cm) square cake pan or line with parchment paper.
SHORTBREAD BASE
- In a medium bowl, beat on medium speed the butter and powdered sugar until combined then add the flour and beat again until a soft dough forms (approximately 1 1/2 minutes). Pat evenly onto the bottom of the prepared baking pan. Bake 18-20 minutes. Remove from oven, but leave it on, let the crust cool before adding the filling.
LEMON FILLING
- Meanwhile in a medium bowl, beat together, the eggs, granulated sugar, baking powder, fresh lemon juice, pinch of salt and zest. If you are worried about the filling sinking to the bottom then add 3-4 tablespoons of all purpose flour.
- Pour over the cooled crust (not hot) baked crust and return to the oven for 20-25 minutes (until the centre is set, I baked mine for 25 minutes, may need to go a bit longer).
- Cool in the pan, I recommend that you also chill in the fridge for 1 hour for easier cutting, cut into squares, remove from pan, dust with powdered sugar and serve. Enjoy!
Notes
How to know when Lemon Bars are done
You know when Lemon Bars are done when you gently shake the pan and the filling is set and no longer jiggles. Be sure to let the squares completely cool before cutting. They need to set up, so don’t rush this step. I like to let them cool at room temperature for about an hour then refrigerate for about 1-2 hours before cutting.How to store lemon bars
Store the cooled baked bars in an airtight container in the fridge, although they can be left out for a few hours while they are being served. They will last up to 4 days in the fridge. Lemon Squares can also be frozen, place the completely cooled cookies, on a cookie sheet, freeze for 1 hour then transfer to a freezer safe container, place parchment paper between the layers, they will keep for up to 3-4 months in the freezer. Be sure to thaw the frozen cookies in the fridge before serving. If you do freeze them, don’t dust with powdered sugar first, that can be added before serving.Nutrition
Updated from May 9, 2014.
Absolutely LOVE these!
I have made them several times, and everyone always loves them.
I should say, about half the times the filling sank to the bottom, even while making several batches at once.
However, last time I added 1/4 cup AP flour to the filling mix and all 3 batches came out perfect!
Hi Ines, thanks so much, thanks for letting me know about the flour. I’ll add a note to the recipe. Take care!
Looking to find one last goody to bake for Christmas, and this might be it with a little tweaking.They taste delicious, but as others mentioned, the lemon filling seems to soak through the crust. I followed the directions precisely, baked the crust until golden, let it cool for over half an hour before adding filling layer. I also baked it until set – no jiggling at all. If I can figure out how to make this less messy, it will end up in my Christmas baking gift tins. I will try a little flour in the filling next time.
Hi Tanya, thanks so much, I don’t know why it happens to some, it could be the type of flour, adding some flour might help. Let me know. Take care!
Is it normal for a foamy layer to form on top?
What can I do to avoid that?
Hi Lucia, I really don’t know what you mean, I have never seen a foamy layer. It should be baked to golden brown on top. Let me know. Take care!
These tasted great but also didn’t turn out for me (still ate them though) I did let the dough cool quite a bit, so that wasn’t the problem. The lemon part became very thin and had no structure. It sort of melted into the crust. After looking at other recipes I can see that they all add flour to the lemon filling part. I’m going to try these again with a thicker crust (double the recipe) and I’m going to add some flour to the filling. Fingers crossed!
So the oddest thing happened, baked the bars according to the recipe, so baked the crust first, cooled it, then added the lemon mixture on top and put back in the oven. When I cut the bars later that day, the lemon mixture had gone below the crust so that the crust was on the top. Still tasted great but some of lemon was lost as was stuck to bottom of pan (did line pan with parchment). I’m thinking my crust was still too warm when I put the lemon mixture on top. Any suggestions? I’m going to try again as the taste was still delicious.
Hi JP, yes I would say it happened because the bottom was too hot when you added the filling. Glad you enjoyed it though. Take care!
I have an almost identical recipe that instructs you to add the filling to the HOT crust, but it has flour in it. I’ve made it many times, and have never had the filling sink to the bottom.
Maybe, no flour=cooled crust, and flour=hot crust?
I came across this recipe because my original is packed away and I needed something similar. These look just like my go-to lemon bars! Thank you!
Hi Cortney, oh that could be it makes sense. Thanks so much, Take care!
The same happened to me! I was looking at other recipes and they all add flour to the lemon filling part so I’m going to try this next time!
Honestly the best lemon square recipe I’ve ever made. My boyfriend and my dad LOVE them. Thank you so much for the recipe!
Hi Haely, thanks so much, so glad you all enjoyed them. Take care!
Very easy to make and tastes AMAZING
Hi Betty, thanks so much, so glad you enjoyed it. Take care!
Could I make the crust and refrigerate it overnight? And then finish it the next day?
Hi Louann, yes you can. I hope you enjoy them. Take care!
Haven’t baked the recipe yet, but I know it is going to be delicious. Can I use frozen lemon juice from my freezer? I had an abundance of lemons and juiced them all and put it in the freezer.
Hi Laura, thanks so much, yes you can use frozen lemon juice. I hope you enjoy them. Take care!
Easy and delicious
Hi Tina, thanks so much glad you like it. Take care!
I am assuming the pan size used depends on if you double or triple the recipe? All of them mentioned 8×8 pan which would make the crust too thick? Or am I crazy?
Hi Pam, yes you will have increase the pan size, you will probably have to increase the baking time also, I have never doubled or tripled the recipe myself so I can’t really say, I also can’t add the pan size if you double or tripe because that is mentioned in the instructions. Hope that helps.
I’m getting ready now to make my holiday batch of squares. Favorite request from chocolate obsessed family. Quite a testament for this recipe. Thank you.
Hi Michael, thanks so much, glad everyone enjoys them. Merry Christmas!
I’d like to try making these lemon bars one day! I wonder, would I be able to make them in a bar shape? That’s usually rectangular. Is the filling like what you’d find in Poptarts? Maybe it’s like what you’d find in Newtons?
Hi Annabelle, unfortunately I have never had lemon poptarts or Newtons, so I can’t really say. You could make them into a rectangle shape. 🙂
Help! My grandma use to make these and I want to make them for Christmas this year. This recipe is exactly like hers but when she made them they came out thick with an obvious crust and lemon section separate. When I did it it all became one and is super thin and not nice and thick like she use to so it. I also can’t get the parchment paper off of the crust. What did I do wrong?!
Hi Catherine, I think it did that because you the base was too hot, let it cool to warmish. And if you want thicker either double the recipe or use a smaller pan. Hope that helps. Take care!
Superb recipe
Hi Achia, thanks so much, glad you enjoyed them. Take care!