If you’re looking for the ultimate classic lemon squares, you’ve finally found them! This recipe pairs a buttery, melt-in-your-mouth shortbread crust with a homemade lemon curd that is perfectly tart, sweet, and never "eggy." Topped with a simple dusting of powdered sugar, these bright and citrusy bars are as beautiful as they are delicious.
If you’re a lemon bar fan, you know that not all of them are created equal. While some are absolutely perfect, others can be too gooey, eggy, or just plain dry. Forget the bottled concentrate—this classic lemon squares recipe uses fresh ingredients to deliver that bright, zesty flavor you’re craving.
After a bit of trial and error, I’ve perfected these citrus treats with a rich, buttery shortbread crust that stays perfectly crisp. The star of the show is the silky-smooth lemon curd layer made with real lemon juice for a top-notch taste that is never "eggy." Every bite gives you defined, firm layers that are still velvety and soft.
These easy lemon squares, along with Carrot Bundt Cake and Mini Lime Cheesecakes, are a total crowd-pleaser and the ultimate choice for spring luncheons, potlucks, or a sunny afternoon treat. They are simple to whip up using basic pantry staples and keep beautifully in the fridge. Get ready to serve up a dessert that tastes like pure sunshine!
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🥘Ingredients
- butter- I use salted butter; you can't have a rich shortbread base without this ingredient!
- confectioner's sugar- used as a sweetener in the shortbread to help create a thick base; also dust some on top when bars have completely cooled
- flour- used in both the shortbread and in the curd as an emulsifier
- eggs- most pudding-like lemon desserts use them for their color and binding properties
- granulated sugar- sweetener for the curd
- freshly squeezed lemon juice- for best results and flavor, stick with fresh
- baking powder- leavening agent for the curd
🔪Instructions
- Step 1: Make the shortbread; parbake it for 20 minutes.
- Step 2: Combine ingredients for lemon curd in a food processor.
- Step 3: Pour curd over warm crust and bake until golden brown.
- Step 4: Allow to cool completely; dust with sugar and cut into squares.
Hint: Allow the dessert to completely cool before slicing. After 30 minutes, gently loosen the edges and use the parchment paper to lift it out of the pan in one piece; transfer to a cooling rack for an additional 1-2 hours. Do not dust with powdered sugar until it's completely cooled (once out of the pan, you can even put it in the fridge for a bit before dusting and slicing).
📖Variations
Raspberry Lemon Squares: Add ½ cup of fresh raspberries to the filling/lemon curd. When serving, top each square with a few whole raspberries.
Lemon Lime Squares: Use 3 tablespoons of lime juice and 2 tablespoons + 1 teaspoon of lemon juice, instead of ⅓ cup lemon juice.
🍽Equipment
- Measuring cups
- Measuring spoon
- Medium mixing bowl
- Sturdy wooden spoon
- 13x9 metal or glass baking pan, lined with parchment paper
- Blender or large food processor
- Citrus juicer
- Rubber spatula
- Mixing spoon
- Wire cooling rack
- Small sieve
🍶Storage
Store lemon squares in an airtight container and keep refrigerated. Enjoy within 5 days.
(I like to take the bars out of the fridge about 5 minutes before serving so the crust can soften a little.)
You can freeze these in freezer safe packaging for up to 3-4 months.* Wrap squares individually in wax paper and then place several in a freezer bag, or freeze the entire dessert before slicing. Defrost overnight in the fridge.
*If you choose to freeze, wait to put the powdered sugar on top until after fully defrosted. Otherwise, the topping will get gummy and sticky.
💭Top tip
Baking times do vary by ovens and by the pan used. If you use glass, your bars will most likely take a little longer to bake. You'll know the lemon bars are done when the top is slightly golden brown, the center doesn't really jiggle, and you can see tiny bubble bumps on top. Try not to overbake or underbake these--it's a delicate balance. Use a timer and check often for "doneness" toward the end.
🗨️FAQ
Yes. Because lemon squares are egg-based, it's important to keep them refrigerated.
That usually happens when the lemon bars get overbaked (the eggs in the curd get overcooked).
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Classic Lemon Squares:
📋Recipe
Classic Lemon Squares
Ingredients
- 1 cup butter softened
- ½ cup (plus 2 T) confectioner's sugar
- 2 ⅓ cups all-purpose flour
- 4 eggs
- 1 ¾ cups granulated sugar
- ⅓ cup freshly squeezed lemon juice from 1 large or 2 medium lemons
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350℉.
- Start by making the shortbread. In a medium bowl, combine softened butter and ½ cup confectioner's sugar; mix well. Add flour. Use a sturdy wooden spoon to fully incorporate.
- Pat crust evenly into the bottom of a 13x9 baking pan lined with parchment paper. Parbake the crust for 20 minutes in a 350 degree preheated oven.
- Next, make the lemon curd. Combine the eggs, granulated sugar, remaining ⅓ cup flour, lemon juice and baking powder in a blender or food processor. Blend for 5 seconds, scrape down the sides with a spatula; then blend again for another 5 seconds.
- Pour the curd over the warm crust when it comes out of the oven. Then return the pan to the oven and bake for an additional 25 minutes or until golden brown. (Refer to notes below for "doneness".)
- Allow to cool completely on a wire rack before dusting with 2 T. powdered sugar (using a small sieve is helpful). Then slice into squares.
- Store in an airtight container and keep refrigerated. Enjoy within 5 days.You can also freeze these in freezer safe packaging for up to 3-4 months. Wrap squares individually in wax paper and then place several in a freezer bag, or freeze the entire dessert before slicing. Defrost overnight in the fridge.
Notes
- Whether you choose to use a glass or metal baking dish, line it with parchment paper. It makes life so much easier when it's time to lift the dessert out of the pan for slicing.
- Baking times do vary by ovens and by the pan used. If you use glass, your bars will most likely take a little longer to bake. You'll know the lemon bars are done when the top is slightly golden brown, the center doesn't really jiggle, and you can see tiny bubble bumps on top. Try not to overbake or underbake these--it's a delicate balance. Use a timer and check often for "doneness" toward the end.
- Allow the dessert to completely cool before slicing. After 30 minutes, gently loosen the edges and use the parchment paper to lift it out of the pan in one piece; transfer to a cooling rack for an additional 1-2 hours. Do not dust with powdered sugar until it's completely cooled (once out of the pan, you can even put it in the fridge for a bit before dusting and slicing).
Marie F. says
Eggy lemon bars are such a turn off. This recipe is just right and came out great. Thanks for all the tips you provide. I never knew that the eggy taste was the result of over-mixing.
Kitchen Ready Betty says
You're welcome. Following the tips really helps to make a difference!
Barbara K. says
I can't resist this dessert. I've love lemon flavored things and shortbread. This sounds like a winner.
Kitchen Ready Betty says
It is sooooo good! These lemon squares are bursting with lemon flavor and just the right amount of sweetness!
Heidi says
This is the perfect simple dessert to help me get in the mood for summer! The cheerful flavors of the fresh squeezed lemon juice... formed into a most delicious lemon square is also going to help me make so many friends in the kitchen!
Kitchen Ready Betty says
This is a great potluck and picnic recipe too because it makes a lot, and you're right...is so bright and cheerful. It's a classic dessert for a reason--and the freshly squeezed lemon juice makes such a difference.