Lemon Bars Recipe
These bright and zesty lemon squares are the perfect balance of sweet and tangy, with a buttery shortbread crust and a smooth, citrusy lemon filling. Easy to make and bursting with fresh lemon flavor, they’re a classic dessert that’s perfect for spring baking, holidays, or anytime you’re craving a refreshing lemon treat.
How to Make Lemon Squares
Shortbread Crust
Start by preheating your oven to 350℉/176℃/Gas Mark 4. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt. Slowly pour in the melted butter and, using a hand mixer on low speed, beat the mixture for about 2 minutes until a soft shortbread dough forms.
Line a 9×13 baking pan with parchment paper, then press the shortbread evenly into the bottom of the pan. Bake for 25–30 minutes, or until the edges are lightly golden. Remove from the oven and gently poke holes all over the crust with a fork to help the lemon filling settle in.
Lemon Filling
While the crust bakes, prepare the lemon filling. In a large bowl, whisk together the granulated sugar, all-purpose flour, and fresh lemon zest. Add the lemon juice and eggs, then beat until the mixture is smooth and fully combined.
Carefully pour the lemon filling over the hot shortbread crust and return the pan to the oven. Bake for another 25 minutes, or until the center is set and no longer jiggles.
Cooling & Serving
Once baked, remove the lemon squares from the oven and let them cool at room temperature for 1–2 hours. Transfer the pan to the refrigerator and chill until completely set.
Slice and serve cold for perfectly firm, bright, and tangy lemon squares every time. Sprinkle powdered sugar for topping if desired!
Storage
Store lemon squares in an airtight container in the refrigerator for the best texture and flavour. They will stay fresh for up to 5 days when properly chilled.
For longer storage, lemon squares can be frozen. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 months and thaw overnight in the fridge before serving.
Always keep lemon squares refrigerated due to the egg-based lemon filling.
Ingredients
Shortbread Crust Ingredients
All-Purpose Flour: Forms the base of the shortbread crust, giving it structure while still keeping it tender and crumbly once baked.
Salt: Enhances the buttery flavor of the crust and balances the sweetness.
Granulated Sugar: Lightly sweetens the shortbread and helps create a crisp yet melt-in-your-mouth texture.
Unsalted Butter (melted): The key to a rich, buttery shortbread crust. Using melted butter ensures the crust comes together easily and bakes up firm and flavorful.
Lemon Filling Ingredients
Large Eggs: Provide structure and help the lemon filling set into a smooth, custard-like layer.
Granulated Sugar: Sweetens the filling and balances the tartness of the lemon juice.
All-Purpose Flour: Acts as a thickener, giving the lemon filling its classic sliceable texture.
Lemon Juice: The star ingredient that delivers bright, tangy citrus flavor and that signature lemon square zing.
Lemon Zest: Adds concentrated lemon aroma and enhances the overall citrus flavor without adding extra acidity.
Powdered Sugar: A classic finishing touch that adds light sweetness and a bakery-style look to the lemon squares just before serving.
Lemon Bars Recipe
Ingredients
Shortbread Crust
- 2 1/2 c. all-purpose flour
- 1/2 tsp. salt
- 1/2 c. granulated sugar
- 3/4 170g unsalted butter, melted
Lemon Filling
- 6 large eggs
- 1 1/2 c. granulated sugar
- 1/2 c. all-purpose flour
- 1 c. lemon juice
- 1 tbsp. lemon zest about 1 lemon
- Powdered Sugar for sprinkling on top optional
Instructions
Shortbread Crust
- Preheat the oven to 350℉/176℃/Gas Mark 4.
- In a medium bowl whisk the all-purpose flour, salt, and granulated sugar together. Slowly pour in the melted butter and with a hand mixer on low, beat the shortbread until fully mixed together. About 2 minutes.
- Line a 9x13 pan with parchment paper. Spread the shortbread batter into the bottom of the pan making sure that it is an even thickness.
- Bake in the oven for 25-30 minutes or until the edges turn golden. Remove from the oven and poke holes with a fork all over the crust.
Lemon Filling
- In a large bowl, whisk together the granulated sugar, all-purpose flour, and lemon zest. Add in the lemon juice and eggs and beat until the mixture is evenly mixed.
- Pour onto the top of the baked shortbread crust and bake for another 25 minutes or until the centre does not jiggle.
- Remove from the oven and let cool at room temperature for 1-2 hours. Move to the fridge and continue to let cool until completely chilled.
- Remove from the fridge and slice and serve cold!
Notes
Author: Sarah Young
Lemon Squares FAQ
Can lemon squares be made ahead of time?
Yes! Lemon squares are actually better when made ahead. Chilling allows the filling to fully set and enhances the lemon flavor.
Why do my lemon squares crack on top?
Cracks usually happen from overbaking. Remove the squares once the center is set but still slightly soft. Overbaking dries out the filling.
Do lemon squares need to be refrigerated?
Yes. Because the filling contains eggs, lemon squares should always be stored in the fridge.
Can I freeze lemon squares?
Absolutely. Freeze fully cooled lemon squares in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
How do I get clean slices?
Use a sharp knife and wipe it clean between cuts. Chilling the squares completely before slicing helps create neat edges.
Can I dust them with powdered sugar?
Yes! Dust with powdered sugar just before serving for a classic finish and best appearance.
In this blog post, you learned how to make a recipe for lemon squares.