Lemon Squares Recipe

Lemon Squares Recipe

Bake the Lemon Squares Recipe for bright, tangy bars with a buttery shortbread crust, perfect for sharing.

Prep Time20 minutes
Cook Time50 minutes
Total Time70 minutes
Yield12

Ingredients

Instructions

Step 1: Preheat and Prepare the Pan

Preheat the oven to 350°F and line the bottom of an 8" rectangular pan with a single sheet of parchment paper, leaving a little overhang for easy lifting, or lightly grease the pan if you prefer. Set the prepared pan aside on the painted pine surface so it's ready the moment the crust is pressed.

Step 2: Make the Shortbread Crust

In a mixing bowl, cream the room-temperature butter with the powdered sugar until smooth and pale. Fold in the all-purpose flour and a dash of salt and mix on low speed just until the dough comes together — it should be crumbly but hold when pressed. Press the dough evenly and firmly into the bottom of the prepared 8" pan so the shortbread layer is uniform and about a quarter-inch thick.

Step 3: Bake the Crust and Pause

Bake the pressed crust for about 10 minutes until it is just set and barely turning pale golden at the edges. Remove the pan from the oven and set it on the counter to rest while you prepare the filling; keep the parchment overhang accessible for lifting the finished slab later.


Step 4: Whisk the Lemon Filling and Assemble

Zest two lemons into the granulated sugar and rub them together so the sugar takes on bright flecks and aroma. Add the fresh lemon juice, the flour, baking powder, and the eggs to the bowl and whisk until the mixture is glossy, uniform, and the sugar granules have dissolved; the filling should be pourable but slightly viscous. Carefully pour the vibrant, glossy lemon custard over the warm baked shortbread, smoothing it into an even layer across the rectangular pan.

Step 5: Bake Until Set and Cool Completely

Return the assembled pan to the oven and bake at 350°F for 35–40 minutes, or until the filling looks just set with a faint jiggle but no liquid movement in the center. Remove the pan and allow it to cool fully on the counter to room temperature so the filling firms, then transfer to the refrigerator to chill until completely cold.

Step 6: Finish, Cut, and Store

When thoroughly chilled, dust the top of the solidified lemon slab lightly with powdered sugar, use the parchment overhang to lift it from the pan, and cut into neat squares with a sharp knife. Stack or arrange the lemon squares on a simple white scalloped plate for serving. Store any extras covered in the refrigerator.


Notes