This easy lemon squares recipe makes a delicious lemon dessert with tangy citrus flavor. Because they don't melt in the sun, it's a fantastic dessert recipe for the summer months, but I make them for the holidays, too.
This is simply the best lemon dessert! It's perfect for picnics and potlucks, bake sales, Mother's Day, baby showers, and bridal showers. I even make them for Christmas, because they look so pretty on a dessert platter!
Why You'll Love This Recipe
- The filling is thick and full of lemon flavor! Using 4 eggs creates a sturdy lemon curd that doesn't fall apart when you cut into it.
- Freezer friendly. Save time by making a double (or triple!) batch of lemon squares at one time. They keep well in the freezer for at least a couple of months.
- Simple one bowl recipe. You don't need an electric mixer or food processor to make this recipe!
If you love lemon desserts, you should make some Lemon Brownies next!
Ingredients
See ingredient substitutions in the next section. ⬇️
To make the shortbread crust, you'll need:
- all-purpose flour: Along with sugar, this gives the crust structure. I like to use unbleached flour because it's less processed.
- granulated white sugar: Without this, the crust would have no flavor, and it wouldn't be a nice golden brown color.
- salted butter: The salt in the butter helps balance the sweetness of the filling.
For the lemon filling:
- eggs: Without eggs, the curd will be too thin and won't set up.
- sugar: This adds sweetness to the lemon bars. Without it, the flavor would be too tart.
- lemon juice and zest: For the best flavor, only use freshly squeezed juice.
- all-purpose flour: This helps give the lemon bars structure.
Substitutions and Recipe Variations
- all-purpose flour: If you'd like to make gluten-free bars, substitute the AP flour with a cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- granulated white sugar: To reduce the calories, you can substitute the sugar with any cup-for-cup variety of granulated sugar substitute. Monkfruit sugar is a good option. It is not recommended to substitute brown sugar, as it will add a molasses flavor to the lemon bars.
If you'd like to use maple syrup instead of sugar, check out this healthy lemon bar recipe. - salted butter: If you need or want to use unsalted butter, just add ½ teaspoon of salt to the shortbread dough. This will help balance the sweetness of the lemon filling.
Although I haven't tested the recipe with plant-based butter substitutes, They should work fine. - eggs: Egg yolks are important for creating a thick lemon curd, so I do not recommend using substitutes.
- For a more lemony flavor, add ¼ teaspoon of lemon extract to the filling.
- To add flavor to the crust, incorporate ¼ teaspoon of vanilla extract to the shortbread dough.
How to make Lemon Squares
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the shortbread crust.
- Press the crust into a parchment-lined pan.
- Bake crust until barely golden brown.
- Make the lemon curd filling.
- Pour filling over the crust and bake.
- Cool and refrigerate until fully set.
How do you know when the lemon squares are completely baked? You’ll know the filling is set when you touch the pan with an oven mitt and the center doesn't jiggle.
Liz's Tips for the Best Dessert Bars
- Avoid using a metal baking pan. Some people notice a metallic flavor in citrusy desserts when they're baked in metal pans. It's most likely from the acid in the fruit leaching into the metal. So, it's best to use a glass or ceramic baking dish.
- Line your pan with parchment paper. This makes it so much easier to remove the dessert for cutting.
- Use freshly squeezed lemon juice for the best flavor.
- Properly measure the flour. The correct way to measure flour is to spoon it into the measuring cup, then level it off with the back of a knife. Scooping flour directly into the cup results in too much flour being used.
- Be careful not to over bake the crust. The edges should be set and the color barely golden brown.
- Chill for at least 2 hours before attempting to cut into squares. If you can keep them in the fridge overnight, that's even better.
- Air bubbles on top of the filling? Do not be concerned if you notice a layer of air bubbles on top of the baked filling. This is completely normal. A dusting of powdered sugar covers them right up.
Lemon Bar Recipe Variations
- Lime Bars: You can substitute lime juice/zest for the lemon juice/zest and make lime bars that are absolutely delicious!
- Coconut Lemon Bars: Add shredded coconut to the lemon bar crust and/or sprinkle it on top of the bars for a tropical twist.
- Blueberry Lemon Bars: Try swirling blueberry pie filling into the lemon filling for a sweet and tangy combination. You can also put fresh blueberries on top before baking
- These Cranberry Lemon Bars are a great way to jazz up lemon bars!
Troubleshooting the Consistency and Flavor
If this is your first time making lemon squares, you may have questions about the consistency and/or flavor.
Consistency
- Rubbery Filling: If the lemon filling is rubbery, it was likely overmixed and/or overbaked.
- Should the batter be thin? When you first pour it over the shortbread crust, the lemon filling will be thin. It will thicken as it bakes, and even further as it chills in the fridge.
- Grainy Lemon Bars: Graininess is usually caused by undermixing. Be sure to fully incorporate the flour into the eggs, and remove any visible clumps.
- Gooey Consistency: You may have undercooked your lemon bars, or not allowed them to chill long enough before cutting.
Flavor of Lemon Bars
- Bitter: When zesting the lemons, be sure to avoid using too much of the white pith. Also, be sure you aren't using old lemons.
- Eggy: Underbaked lemon bars may have an eggy flavor.
Storage and Freezing
The bars will be fine left at room temperature for a couple of hours. If you think you will have leftovers, try to only cut the squares you need rather than cutting the entire pan into bars.
If they are still in the pan, wrap the top with plastic wrap and then cover with foil. Once cut into individual squares, store them in an airtight container. Lemon bars will keep for up to a week in the fridge.
Freezing: The dessert will keep in the freezer for a couple of months without powdered sugar on top. To thaw, either place bars in the refrigerator or leave them on the counter for a couple of hours to come to room temperature.
Lemon Bars Recipe FAQ
Before cutting, be sure the dessert is well chilled. Use a sharp knife to cut the squares, and wipe the knife clean between cuts.
The crust is supposed to form due to the sugar caramelizing during baking.
Yes, but only for an hour or two. Lemon bars must be kept in the fridge or they will become moldy.
Freeze the dessert plain for the best results. As powdered sugar thaws, it will absorb into the dessert, requiring you to dust the bars with more sugar. This can cause them to be too sweet.
Other delicious bar recipes:
- Homemade Blueberry Bars
- Apple Pie Bars
- Frosted Sugar Cookie Bars
- 7 Layer Magic Bars
- Easy Pumpkin Bars
Easy Lemon Squares Recipe
Ingredients
Crust
- 2 cups all-purpose flour
- ½ cup granulated white sugar
- 1 cup salted butter or unsalted plus ½ teaspoon coarse salt
Filling
- 4 large eggs
- 1 ½ cups granulated white sugar
- ¼ cup lemon juice freshly squeezed, (2 or 3 lemons)
- 1 ½ tablespoons lemon zest zest of 2 lemons
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F. Line the insides of a 9×13-inch glass baking pan with parchment paper, leaving enough overhang to lift the dessert out (the bars are easier to cut this way). Set aside.
- Add the soft butter and sugar to a large mixing bowl. Using a pastry cutter or fork, stir to combine. Add in flour and blend again, creating a thick dough.
- Press firmly into prepared pan, making sure the shortbread dough is in an even layer. Bake for 15-20 minutes or until the edges are very lightly browned and firm to the touch.
- While the crust cooks, make the filling. Whisk together eggs until smooth. Add sugar, lemon juice, and lemon zest. Mix until combined. Sift in your flour. This is important! Sifted flour ensures no flour clumps!
- Remove crust from the oven. Use the tines of a fork to randomly prick holes across the top of the warm crust. Do not poke all the way through! This helps the lemon curd filling to stay on the crust.
- Pour the filling into the warm crust. Bake for 20-25 minutes or until the filling is set and no longer jiggly.
- Cool at room temperature for 2 hours, then chill in the fridge for 2 hours before cutting the squares. It's important to allow enough time for the filling to set up.
- Once cool, lift the parchment paper to remove the dessert from the pan. Dust the top with powdered sugar, then cut into squares for serving.
- Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Helpful Notes and Tips From Liz
- Avoid using a metal baking pan. Some people notice a metallic flavor in lemon desserts baked in metal pans, so a glass or ceramic baking pan is best.
- Line your pan with parchment paper to make the bars easier to remove.
- Use freshly squeezed lemon juice for the best flavor.
- Be careful not to over bake the crust the color should be barely golden brown.
- Chill for at least 2 hours before attempting to cut into squares.
- Do not be concerned if you notice a layer of air bubbles on top of the baked filling. This is completely normal. A dusting of powdered sugar hides them well.
Kay
I can't get over how simple this recipe is, and the flavor is SO perfect! I don't know if it's the lemon zest or what, but these are perfect lemon squares, just like my mom used to make.
Liz Anderson
Should these be refrigerated for storage?
Liz @ Tasty Treats & Eats
Yes! Lemon bars MUST be stored in the refrigerator. Store them for up to 5 days in the fridge.
Barbie Koopa
I have all my ingredients pulled out & on the kitchen table! I'm going to try this rather simple recipe this morning, but keeping my fingers crossed that it doesn't TASTE simple! My husband was a bit of the behind of a donkey yesterday, so I'm thinking I'll take a break & not spend 2+ hrs on my swollen feet over a hot stove, only to have to spend another 30+ minutes at the sink washing a ton of dishes, and not even told Thank You! Yep, I think I'll just skip all that Super Fun Time & simply devour my (Hopefully) delicious Lemon bars for supper! So if I make these now, they'll be ready by tonight! BUT tthat's going to be a long 6 to 10 hours....considering as much as I love lemon bars! I SERIOUSLY doubt a big chunk of one of the corner's will make it that length of time...lol... My mouth is literally watering right now. I thought this was the recipe I used most recently, a couple of times the past few months, but I see it's not because the other one called for 8 whole eggs & 3 cups of sugar - for the filling ONLY! But OH MY GOODNESS GRACIOUS! make your toenails curl up it's so good. I felt like I needed to go put on an evening gown & a tiara, I was so very proud of myself! I even made it one time with a bag of limes in place of the lemons, not quite as good as lemons but it was delicious and gone in a matter of 2 days I've been making lemon bars for years. All different variations of recipes and occasionally even from a box. But the last time I made them, something unusual, but Oh! So delightful happened. I somehow acquired a very thin & slightly crispy coating across the top of them. It was almost like I had carefully placed this delicate confection on top of them, it was such a perfect touch. I would love to claim that I did it on purpose, but I have ZERO idea of what caused it. Even after a light coat of powdered sugar on top, it kept the little crunch. it wasn't like a solid crust across the top. It's hard to explain. I'm not enough of a skilled of a cook to use the lingo that would probably describe it perfectly. OK, I know! It kind of reminds me of a slightly frosted windshield on your car first thing in the morning, but it's barely there, you can almost blow it off. But it doesn't taste nearly as good! my apologies, I am VERY long-winded and I get carried away sometimes. And another thing, NOTHING I ever cook turns out the same way two times in a row. It's a curse and a challenge! I'll be back and let you know how they turned out. I know people always say that but I promise I will be. I know you're wishing I didn't say that.. LOL
Colleen mardling
nice