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Home » Desserts » Cookies & Bars » Easy Lemon Squares

Easy Lemon Squares

Last Updated November 14, 2021. Published November 12, 2021 By Rosemary 88 Comments

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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!

Lemon bars cut on a wire rack.

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.

Lemon squares on a wire rack with one on top.

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.

lemon squares how to make ingredients in a bowl for base, mixed, and in a pan to be baked

Bake for about 20 minutes, remove from the oven.

lemon squares how to make the baked base, the ingredients for the lemon filling and the lemon filling made

In a medium bowl, beat together, the eggs, granulated sugar, baking powder, fresh lemon juice and pinch of salt. Pour over the baked crust and return to the oven and bake until the centre is set. Cool in the pan.

lemon squares how to make ready to bake and baked

Cut when the bars are completely cooled.

Bars cut on a wire rack.

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.

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.
  • You may want to refrigerate them before cutting, it makes it easier to cut into clean even squares.
  • Dust with powdered sugar before serving.
Lemon bar on top of another.

FAQs

How to store Lemon Bars

They should be stored 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.

How to freeze them.

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, that can be added 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.

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!

Up close lemon bar.

More delicious Lemon Recipes

  • Lemon Cupcakes
  • Italian Lemon Cookies
  • Italian Fresh Cream Lemon Cake
  • Lemon Shortbread Cookies
Lemon bar on top of another.

Easy Lemon Squares

Rosemary Molloy
Easy Lemon Squares, these tangy squares are quick, easy and so delicious, made with a buttery shortbread base and a fresh lemon filling.  
4.92 from 89 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Desserts
Cuisine American
Servings 16 squares
Calories 144 kcal

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 1/2-1 lemon (1/2 – 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 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 baked 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 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

    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. 
    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

    Calories: 144kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 36mgSodium: 64mgPotassium: 31mgFiber: 1gSugar: 14gVitamin A: 205IUVitamin C: 1.1mgCalcium: 11mgIron: 0.5mg
    Keyword easy lemon squares, lemon bars, lemon squares
    Tried this recipe?Let us know how it was!

    Updated from May 9, 2014.

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      Filed Under: Christmas, Christmas Cookies, Cookies & Bars, Desserts, fruit

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      1. Marissa says

        June 2, 2022 at 4:58 pm

        Hi, can I double the recipe and bake in a 9×13 and bake a bit longer?

        Reply
        • Rosemary says

          June 2, 2022 at 7:12 pm

          Hi Marissa, sure that would work. I hope you like them. Take care.

          Reply
      2. Peter says

        January 30, 2022 at 3:31 am

        5 stars
        Excellent and tasty, so easy to make.

        Reply
        • Rosemary says

          February 2, 2022 at 11:07 pm

          Hi Peter, thanks so much, so glad you liked them. 🙂

          Reply
      3. Martha says

        January 22, 2022 at 11:56 pm

        In the oven right now! Can’t wait.
        Greetings from freezing NH -3°F

        Reply
        • Rosemary says

          January 23, 2022 at 3:24 pm

          Hi Martha, I hope you liked it. And yes you are freezing. I forgot how cold it actually gets here too! Have a wonderful Sunday.

          Reply
      4. Melissa Wegman says

        November 7, 2021 at 11:24 pm

        5 stars
        Can they freeze?

        Reply
        • Rosemary says

          November 8, 2021 at 4:47 pm

          Hi Melissa, yes they do, 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.

          Reply
      5. Martha says

        August 14, 2021 at 3:48 am

        5 stars
        I made these lemon bars tonight for a luncheon tomorrow.
        Followed the recipe exactly.
        But….I made both the crust & the filling in the cusiinart and had eggs at room temp.
        Other wise perfect as is. I find using the kitchen aide doesn’t blend ingredients as well as food processor.
        Thank you from hot NH

        Reply
        • Rosemary says

          August 14, 2021 at 10:46 am

          Hi Martha, thanks so much, glad you liked them. And yes I agree, I love my food processor. Have a great weekend.

          Reply
      6. Leanne Tyrrell says

        June 20, 2021 at 12:24 am

        5 stars
        Fabulous, everybody loves them, very easy recipe.

        Reply
        • Rosemary says

          June 20, 2021 at 4:57 pm

          Hi Leanne, thanks so much, so glad everyone enjoyed them. Have a wonderful Sunday.

          Reply
      7. Julie says

        June 10, 2021 at 3:18 am

        5 stars
        Delicious and easy to make!

        Reply
        • Rosemary says

          June 11, 2021 at 7:26 pm

          Hi Julie, thanks so much, glad you enjoyed them. Have a great weekend.

          Reply
      8. Leanne Tyrrell says

        May 24, 2021 at 4:27 am

        5 stars
        Great recipe, super easy and delish.

        Reply
        • Rosemary says

          May 24, 2021 at 6:52 pm

          Thanks Leanne, glad you enjoyed it, have a great week.

          Reply
      9. Gloria says

        May 23, 2021 at 2:29 am

        5 stars
        An absolutely easy recipe. 1/4 of the time to make vs traditional lemon squares. Will definitely make again however reducing sugar by 1/4 for the filling, for a more tart lemon flavour.

        Reply
        • Rosemary says

          May 24, 2021 at 6:58 pm

          Hi Gloria, thanks so much, glad you enjoyed them, have a great week.

          Reply
      10. Ann says

        May 21, 2021 at 5:56 am

        Hi, These are scrumptious. Do you think they can be made with limes? If so, would you make any changes to the recipe?

        Reply
        • Rosemary says

          May 21, 2021 at 10:40 am

          Hi Ann, yes lime would work too, no changes just lime instead of lemon. Let me know how it goes.

          Reply
      11. Kristin says

        April 17, 2021 at 12:20 am

        5 stars
        You can easily double the doe if using a bigger pan instead of two eggs for the filling just double to four eggs and that’s it.

        Reply
        • Rosemary says

          April 17, 2021 at 12:51 pm

          Hi Kristin thanks so much so glad you enjoyed them. Have a great weekend.

          Reply
      12. Kristin says

        April 17, 2021 at 12:13 am

        5 stars
        I love this recipe I make it without the salt though just made it for my dad for easter dessert.

        Reply
      13. Elizabeth Beck says

        April 4, 2021 at 3:09 am

        5 stars
        They are yummy and easy. I didn’t use parchment paper but next time I will. I also used about a tsp less lemon juice and replaced with lemon extract. That is only because I just recently discovered that amazing nectar.
        This recipe is a keeper!

        Reply
        • Rosemary says

          April 4, 2021 at 9:40 am

          Hi Elizabeth, thanks so much, so glad you enjoyed them. Take care.

          Reply
      14. Vi Henry says

        November 30, 2020 at 9:33 pm

        5 stars
        Very good.

        Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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