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.

Easy Lemon Squares

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.

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!

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5 from 3 votes

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.  

Course Desserts

Cuisine American

Keyword lemon bars, lemon squares

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 16 squares

Calories 144kcal

Author Rosemary Molloy / An Italian in my Kitchen

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
• 1/2 - 1 zest lemon

Instructions

• Pre-heat oven to 350° (175°). Lightly grease and flour an 8x8 inch (20x20cm) square cake pan.

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. 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

You may want to refrigerate the Lemon Bars before cutting as it makes cutting the squares easier.

You know when Lemon Bars are done when you gently shake the pan and the filling is set and no longer jiggles. 

Nutrition

Calories: 144kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 64mg | Potassium: 31mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4.1% | Vitamin C: 1.3% | Calcium: 1.1% | Iron: 2.5%

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Updated from May 9, 2014.