Description
Tangy lemon squares with a buttery shortbread crust—simple, zesty, and delicious. Sources
Ingredients
Scale
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)
Instructions
- 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. - 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. - 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. - 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.) - 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). - 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. - Serve
Dust generously with powdered sugar and serve. Enjoy the bright citrus flavor!
Notes
A wet, sharp knife and chilled bars yield clean slices.
If the filling jiggles too much after baking, return to oven briefly—it needs to be set.
Using a glass pan is preferred to avoid metallic taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: lemon squares, lemon bars, easy lemon dessert