Easy Lemon Squares

4.97 from 303 votes

Easy Lemon Squares, these tangy squares are quick, easy and so delicious, made with a buttery shortbread base and a fresh lemon filling.

Prep Time15

Cook Time45

Total Time1

Course: Desserts

Cuisine: American

Servings: squares

Calories: 144kcal

Author: Rosemary Molloy

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)

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C). Lightly grease and flour an 8x8 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

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

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