In this Classic Lemon Squares recipe, a buttery shortbread crust pairs perfectly with an elegantly sweet, tart and creamy, homemade lemon curd. Topped with a dusting of powdered sugar, these layered bars not only look beautiful, they taste absolutely delightful!
If you're a lemon bar fan, you know that not all of them are created equal. While some are absolutely perfect, others are too gooey, messy, eggy or dry. And the ones that used that bottled stuff from concentrate?--Don't even get me started!
With a bit of trial and error, I've perfected this lemon square recipe. The rich and tasty shortbread crust is perfectly buttery and crisp, the silky sweet lemon curd, made with real lemon juice, is top notch without tasting eggy. And the layers are defined and firm, yet velvety smooth, and perfectly set.
Jump to:
👪Why you'll love it
| Easy recipe- This lemon squares recipe is fairly simple to put together. Make the homemade shortbread crust and bake it a little before adding the filling. Mix the easy lemon curd in a blender or food processor, and bake. Uses basic pantry staples- Classic desserts often use easy ingredients--and this classic lemon squares recipe is no exception. Most ingredients you probably already have on hand and are relatively easy to find in the grocery store. Crowd pleaser and great for entertaining- Lemon bars are so iconic at luncheons, baby showers, church coffee hours, picnics and more--especially in the spring and summer. Nothing says fresh and cheerful like a sunny yellow lemon bar! Keeps well- When properly stored, lemon squares will keep well in the fridge for up to 5 days! |
🥘Ingredients
For a full list of ingredients and measurements, see the printable recipe card below
- 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
For a more detailed set of instructions, see the printable recipe card below.
- Start by making the shortbread. In a medium bowl, combine butter and confectioner's sugar. Add flour and mix with a wooden spoon.
- Pat evenly into a 13x9 baking pan lined with parchment paper. Parbake the crust for 20 minutes.
- Next, make the lemon curd by combining the remaining ingredients 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. Bake for an additional 25 minutes or until golden brown.
- Allow to cool completely on a wire rack before dusting with powdered sugar. Then slice 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 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!