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.
Easy Lemon Squares
Easy Lemon SquaresThis 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.
Thank goodness, when I share these Lemon Squares or any of my Lemon Treats I certainly receive an overabundance of lemons.
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 a 8×8 (20×20 cm) baking pan.
- Bake for about 20 minutes, remove from the oven.
- In a medium bowl, beat together, the eggs, granulated sugar, baking powder, fresh lemon juice and pinch of salt.
- Pour over baked crust and return to the oven for about 20-25 minutes (until the centre is set).
- Cool in the pan.
- You may want to refrigerate them before cutting, it makes it easier to cut into clean even squares.
- Dust with powdered sugar before serving.
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.
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 Squares
The squares should be stored 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, be sure to wrap the cooled bars tightly in either plastic wrap or foil wrap. Then place them in a freezer bag or container. Be sure to thaw the frozen cookies in the fridge.
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
- 1/2 cup butter* (softened) (100 grams)
- 1/4 cup powdered sugar (30 grams)
- 1 cup flour (130 grams)
- 1 pinch salt
* I always use salted butter, if you use unsalted then increase the salt to 1/4 teaspoon.
LEMON FILLING
- 2 eggs
- 1 cup granulated sugar (200 grams)
- 1/2 teaspoon baking powder
- 3 tablespoons lemon juice
- 1 pinch salt
- zest of 1/2-1 lemon (1/2 - 1 tablespoon)
Instructions
- Pre-heat oven to 350° (175°). Lightly grease and flour an 8x8 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 the prepared baking pan. Bake 18-20 minutes. Remove from oven, but leave oven on.
LEMON FILLING
- Meanwhile in a medium bowl, beat together, the eggs, granulated sugar, baking powder, fresh lemon juice, pinch of salt and zest. Pour over warm base 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 pan, (you can also chill in the fridge for 1 hour for easier cutting), cut into squares and remove from pan, dust with powdered sugar. Enjoy!
Notes
Nutrition
Updated from May 9, 2014.
rabz says
Hi can I use the concentrated lemon juice or do I have to use the real lemon thanks
Rosemary says
Hi Rabz, yes that should work, use 2 tablespoons for juice of 1 lemon. Let me know how it goes.
Glenda Barry says
Not a success. Don’t know where my lemon filling went but all I have is a crust with lemon flavouring. Not sure I want todo this again-waste of baking supplies.
Rosemary says
Hi Glenda, I don’t know how it would have gone into the crust when the crust is pre baked.
Marie Emma Ramos says
Delicious lemon bars I’ve ever tasted!!!
Rosemary says
Thanks Marie Emma, glad you enjoyed them. Take care.
Elizabeth says
The best lemon bars recipes😍thanks for your delicious recipes
Rosemary says
Thanks Elizabeth, glad you enjoyed them.
Kris Chase says
So easy to make! Delicious, my family loved them!
Rosemary says
Thanks so much Kris, glad everyone like them.
Julie Mae S. Aguilar says
My daughter loves this so much! And it is easy to make. 🙂
Rosemary says
Hi Julie, thanks so much, so glad you daughter likes them. Take care.
Michelle says
So mine is on the oven now. I accidentally used baking soda in place of baking powder and it whipped up a lot because of the chemical reaction with the baking soda and lemon. We’re going to find out what happens!
Rosemary says
Hi Michelle, interesting, let me know how it turned out. 🙂
Samantha Golfo says
Hi, am I able to substitute whole wheat flour for the flour in this recipe?
Rosemary says
Hi Samantha, I have never made this recipe with whole wheat, you may want to go half and half to try it out first. Let me know if you do.
Anneke says
Amazing recipe, quick and easy an super delicious. Thanks! One of my lockdown favourites😂
Rosemary says
Thanks Anneke, glad you like them. Take care.
Iya says
Made this today and it’s super yum!! Our family loved it. Thanks for sharing the recipe.
Rosemary says
Hi Iya, thanks so much, so glad everyone loved them. Take care.
Rhonda says
I made these a few weeks ago and they were amazing!! Thank you for the recipe! I want to make a 9 x 13 pan of these. Would I simply double all of the ingredients? Thank you, Rhonda
Rosemary says
Hi Rhonda, thanks so much, yes double the recipe to fit the bigger pan. Take care.
Ginger says
This was delicious but my crust stuck so bad that I had to scrape it to get it lose, which made the presentation not so presentable but still edible. I didn’t have a cake pan so I used an 8×8 glass pan that I buttered and floured before putting the crust in. Not sure where I went wrong.
Rosemary says
Hi Ginger, I think lining the pan with parchment paper would be a good idea.My doesn’t stick, although I don’t use a glass pan so that could be it.
Soney says
The only difference from what you’ve done is the flour, I did not base the glass pan with it, just butter. And mine turns out great. I used the same exact measurements for the ingredients. However my pan was 8×10 and it works fine
Gwen says
Hi!
Can you use a glass baking dish?
Rosemary says
Hi Gwen, yes that would be ok.
Jo says
Hi! It says 1/2 – 1 Lemon zest. Is that 1/2-1 cup?
Rosemary says
Hi Jo, that would be about 1/2-1 tablespoon of zest.
Kalia says
Still confusing, don’t know what you mean with your dashes.
Rosemary says
Hi Kalia, ok so one lemon is equal to a half to one tablespoon of zest, depending on how big your lemon is. Also if you like a real lemon flavour then add 1 tablespoon of zest.
Maria Carbonara says
can you use baking soda instead of baking powder?
Rosemary says
Hi Maria, apparently you can because of the lemon juice (which is acidic) it should work. Let me know how it turns out.