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.
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.
Cut when the bars are completely cooled.
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.
FAQs
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.
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.
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!
More delicious Lemon Recipes
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 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 v (not hot) 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
Nutrition
Updated from May 9, 2014.
Hi can I use the concentrated lemon juice or do I have to use the real lemon thanks
Hi Rabz, yes that should work, use 2 tablespoons for juice of 1 lemon. Let me know how it goes.
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.
Hi Glenda, I don’t know how it would have gone into the crust when the crust is pre baked.
Delicious lemon bars I’ve ever tasted!!!
Thanks Marie Emma, glad you enjoyed them. Take care.
The best lemon bars recipes😍thanks for your delicious recipes
Thanks Elizabeth, glad you enjoyed them.
So easy to make! Delicious, my family loved them!
Thanks so much Kris, glad everyone like them.
My daughter loves this so much! And it is easy to make. 🙂
Hi Julie, thanks so much, so glad you daughter likes them. Take care.
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!
Hi Michelle, interesting, let me know how it turned out. 🙂
Hi, am I able to substitute whole wheat flour for the flour in this recipe?
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.
Amazing recipe, quick and easy an super delicious. Thanks! One of my lockdown favourites😂
Thanks Anneke, glad you like them. Take care.
Made this today and it’s super yum!! Our family loved it. Thanks for sharing the recipe.
Hi Iya, thanks so much, so glad everyone loved them. Take care.
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
Hi Rhonda, thanks so much, yes double the recipe to fit the bigger pan. Take care.
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.
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.
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
Hi!
Can you use a glass baking dish?
Hi Gwen, yes that would be ok.
Hi! It says 1/2 – 1 Lemon zest. Is that 1/2-1 cup?
Hi Jo, that would be about 1/2-1 tablespoon of zest.
Still confusing, don’t know what you mean with your dashes.
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.
can you use baking soda instead of baking powder?
Hi Maria, apparently you can because of the lemon juice (which is acidic) it should work. Let me know how it turns out.