Who doesn’t love a dessert that’s easy to make yet packed with irresistible flavor? These lemon squares blend a buttery shortbread base and a tangy lemon filling that melts in your mouth. They’re an ideal treat for family gatherings, bake sales, or just a sweet pick-me-up.
The beauty of this recipe lies in its simplicity—minimal ingredients but maximum flavor! The buttery shortbread crust provides a rich, crumbly foundation, while the vibrant lemon filling bursts with citrusy freshness. It’s like a little slice of sunshine on your plate.
To make sure your lemon squares turn out perfectly, follow these tips: Always use fresh lemon juice for the most authentic flavor, and don’t skip the chilling step—it ensures clean, neat slices. Now, let’s dive into the step-by-step instructions!
Ingredients
SHORTBREAD BASE:
- ½ cup butter (softened)
- ¼ cup powdered sugar
- 1 cup all-purpose flour
- 1 pinch salt
(If using unsalted butter, increase the salt to ¼ teaspoon.)
LEMON FILLING:
- 2 large eggs
- 1 cup granulated sugar
- ½ teaspoon baking powder
- 3 tablespoons fresh lemon juice
- 1 pinch salt
- Zest of ½–1 lemon (about ½–1 tablespoon)
Instructions
Preheat Oven & Prepare Pan:
- Preheat your oven to 350°F (180°C). Lightly grease and flour an 8×8-inch (20x20cm) square cake pan, or line it with parchment paper for easy removal.
SHORTBREAD BASE:
1. In a medium bowl, beat the softened butter and powdered sugar on medium speed until combined.
2. Add the flour and continue beating until a soft dough forms (about 1 ½ minutes).
3. Pat the dough evenly onto the bottom of the prepared baking pan.
4. Bake for 18–20 minutes, then remove from the oven (leave the oven on). Let the crust cool while you prepare the filling.
LEMON FILLING:
1. In a medium bowl, beat the eggs, granulated sugar, baking powder, lemon juice, pinch of salt, and lemon zest until smooth.
2. Pour the lemon filling over the cooled crust.
3. Return the pan to the oven and bake for 20–25 minutes, or until the filling is set and doesn’t jiggle when gently shaken.
4. Let the lemon squares cool completely in the pan. For best results, refrigerate them for 1–2 hours before cutting them into squares.
5. Dust with powdered sugar before serving, if desired.
Notes
- Cutting Tips: Chill the bars in the fridge before slicing for clean, precise cuts.
- Storing: Store the cooled bars in an airtight container in the fridge for up to 4 days. They can be left out for a few hours while serving.
- Freezing Instructions: Freeze cooled bars on a cookie sheet for 1 hour, then transfer them to a freezer-safe container with parchment paper between layers. They’ll keep for 3–4 months in the freezer. Thaw in the fridge before serving and dust with powdered sugar just before serving.
- When Done: The filling is done when it’s set and doesn’t jiggle when the pan is gently shaken. Allow them to cool fully for the best texture.
These lemon squares are the ultimate balance of tangy and sweet, with a crumbly shortbread crust that’s just heavenly. Whether served at a party or enjoyed as a quiet indulgence, they’re sure to brighten your day! 🌞