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. 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.
More delicious Lemon Recipes
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
- 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.
Soooooo good I did add extra lemon juice 😋 .. crust was buttery and delicious and wasn’t 2 sweet
Hi Amarie, thanks so much, so glad you enjoyed it. Take care!
Is the filling supposed to be thin?
Hi Sharon, the filling is not very thick. 🙂
Tried this twice. The gooey lemon come out on the bottom like upside- down cake. What did I do wrong?
Hi Linda, if it’s baked before hand, then cooled to warm that shouldn’t happen. Maybe you didn’t bake it enough before hand. Let me know.
I followed this recipe exactly but when I poured the lemon filling on top of the shortbread it all broke up and floated to the top. Not sure how this happened but I have made lots of lemon squares before and never experienced this!
Hoping they will still cook through and taste okay.
Hi Mak, I have no idea why that happened, did you let it cool down to warm? Let me know.
What a wonderful recipe. Thank you so much for sharing.
Hi Sharon, thanks so much, so glad you like it. Take care and have a great week!
Baking powder in the filling ?
Hi Carol, yes exactly as written. 🙂
I made these doubling the recipe and followed the recipe exactly, but baked it for 20-25 minutes. When I took it out of the oven, it was still runny inside. Later after reading the comments I realized if you double the recipe you have to bake it for longer. I’m sure the recipe is good but the lack of information was not okay. Next time you should include the fact that doubling the recipe means leaving it in the oven longer so we don’t get confused on why the lemon filling was still runny. And not once did I see that anywhere in the side notes or the directions.
I am making this for our neighborhood get together. If I double the recipe, can I make it in a 9×13 dish?
Hi Dorothy, yes that should work. Let me know how it goes. Take care!
I wish to double the recipe. Would a jelly roll large sheet be deep enough. The sides are only 1″ deep.
Thank you.
Hi Angela, I don’t think that would be deep enough. 🙂
Wondering how you get 16 lemon squares from an 8×8 pan?! Thank you for your reply 🙂
Hi Lucia, 4×4 = 16. I cut small pieces because they are quite sweet and rich. You will get less if you cut them bigger. 🙂
Great recipe! Thank you so much!
Hi Louisa, thanks so much, glad you enjoyed it. Take care and have a great week!
Can I double the recipe
Hi Barbara yes you can double the recipe. 🙂
If you double the recipe, what would be the baking time? I found not enough filling and the crust was too thin
Hi Julia, bake it for approximately 30-40 minutes. 🙂
Made these to bring to a potluck and everyone raves about them! Delicious!!!
Hi Diane, thanks so much, so glad everyone enjoyed them. Take care!
What size pan works best?
Hi Pam, an 8 inch square pan works best. 🙂
This is the BEST lemon bar recipe I have ever fixed!! I added a bit more lemon juice but other than that the recipe is fantastic!!
Hi Jennifer, thanks so much, so glad you enjoyed them. Take care!
Hello I was wondering if I could use almond flour instead of regular flour?
Hi Cathy, I have never made it with almond flour, but you could try, I think it would work, you may need to add a bit more butter to get it to bind together for the base. Let me know how it goes. Take care!