Easy Lemon Squares
Easy Lemon Squares, these tangy squares are quick, easy and so delicious, made with a buttery shortbread crust 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 flavor 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/confectioners’ 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 a Lemon bar recipe
In a medium bowl, stand mixer or even food processor, 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, 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.
What is the best way to cut lemon bars?
Be sure to use a sharp wet knife. It’s also a good idea to chill the bars before slicing.
Is it better to use a metal or glass pan?
For lemon squares, glass are considered better than metal pans because the acidity of the lemon juice can react with the metal, which can give the bars a metallic taste.
More delicious Lemon Recipes
These Lemon Bars have the perfect sweetness and are best 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.
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Very confused with tin baking size. The pan suggested does not change with double or tripling the recipe size? Is that correct?
Hi Caroline, no the card doesn’t change when doubling or tripling. If you double it then use a 9×13 pan. Take care!
Would o it be possible to use a canned lemon pie filling in this recipe
Hi Virginia, I have never used canned lemon pie filling, you could it, I think it would work. Let me know. Take care!
I made it. I found it way to sweet. My filling didn’t set and the top nearly burned. I am not sure what went wrong.
Hi Nicolene, lemon bars are very sweet, it could have burned because your oven temperature is off. If it’s browning too much, cover it with foil and continue baking. Take care!
I think this lemon square recipe is one of the best lemon bars I have ever had. The problem I had was the height or thickness of the filling. Would it be advised to increase the ingredients or even double the filling? I imagine it would have to bake longer; would that ruin the crust? Or perhaps I did something wrong? (not the first time)
Any advice you can offer would be helpful.
Hi Millie, you can double the filling and yes probably an extra 10-15 minutes, maybe bake the crust for 15 minutes, let cool then add the filling. Let me know how it goes. Take care!
I had the same issue with growing lemons beautiful green leaves but no fruit. I started feeding them with liquid fish emulsion and now we are getting about 80 lemons per tree. They are Myer dwarf trees. Hope this helps!
Hi Bob, thanks, we now have lemons but they are so dry. I’ll give that a try. Take care!
Just not enough of topping for my taste. I will make it again as I liked the taste but use 1 1/2 x the filling recommendation. I did use a tbs of flour and will continue to add a bit of flour. Also I was glad I check my baking time way ahead as within 20 min my topping was burning. Will reduce the temp of my oven.
can I lessen the amount of butter?
Hi Fran, I wouldn’t because the base won’t stick together. It’s a shortbread base. Take care!
Very easy, if putzy, recipe. And delicious!
Hi Beth, thanks so much, so glad you enjoyed them. Take care and have a great weekend!
I followed the instructions to the T. I baked for 25 minutes as you suggested that time or longer. So when I took it out there was no filling it turned into like a cake. So I am trying for the second time and I am going to try the flour suggestion as mine was very thin, and I’m gonna start the time at 15 minutes and work my way up to the proper consistency