Easy Lemon Squares Recipe

Bright, tangy Easy Lemon Squares Recipe with a buttery shortbread base—these bars are a sunny, irresistible treat. Soft, crumbly crust meets a silky lemon topping for a dessert that’s easy to make yet full of flavor.

Why You’ll Love Lemon Squares Recipe

• Bursting with fresh lemon flavor and zesty aroma
• Easy to prepare with just two simple components
• Perfectly balanced sweetness and tartness
• Ideal for potlucks, afternoon tea, or a bright dessert anytime

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, increase the salt to ¼ 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)

Directions

1. Preheat & Prep
   Preheat your oven to 350 °F (180 °C). Lightly grease and flour an 8×8″ (20×20 cm) pan, or line it with parchment paper.
2. Make the Shortbread Base
   In a medium bowl, beat the softened butter and powdered sugar on medium speed until well combined. Add the flour and salt, mixing again until a soft dough forms (about 1½ minutes). Pat this evenly into the bottom of the prepared pan.
3. Bake the Crust
   Bake for 18–20 minutes, until just set. Remove from oven and let the crust cool slightly while keeping the oven on.
4. Prepare the Lemon Filling
   In a separate bowl, whisk together the eggs, granulated sugar, baking powder, lemon juice, pinch of salt, and lemon zest. (Optional: If filling seems too thin or tends to sink, add 3–4 tablespoons of flour.)
5. Assemble & Bake
   Pour the lemon mixture over the slightly cooled crust. Return to the oven and bake for 20–25 minutes, until the center is set (25 minutes worked beautifully for me).
6. Cool & Slice
   Remove from oven and cool in the pan. For cleaner cuts, chill in the fridge for about 1 hour before slicing into squares.
7. Serve
   Dust generously with powdered sugar and serve. Enjoy the bright citrus flavor!

Pro Tips and Variations

• Always use fresh lemons for the most vibrant flavor.
• Line the pan with parchment paper for effortless removal.
• Ensure the crust fully bakes and cools before adding filling.
• For neater squares, refrigerate before cutting.

Serving Suggestions

Serve chilled or at room temperature. These lemon squares are delightful alongside afternoon tea, coffee, or as a bright dessert after dinner.

Storage/Reheating

Store cooled bars in an airtight container in the fridge—they’ll stay fresh for up to 4 days. You can also freeze them: freeze on a tray for 1 hour, then layer with parchment in a container. Freeze up to 3–4 months and thaw in the fridge before serving.

FAQs

Why are my bars runny?
Because the filling wasn’t baked long enough or the crust wasn’t fully baked first.

How best to cut lemon bars?
Chill them and slice with a sharp, wet knife for clean edges.

Conclusion

These easy lemon squares combine a tender shortbread base with a zesty, vibrant filling for a perfectly refreshing dessert. Whether you’re baking for family or friends, these bars are sure to delight every lemon-lover.

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