Classic Lemon Squares are exactly what their name suggests, and there’s a good reason why this delicious and rich, yet simple dessert has been around for decades. The buttery shortbread crust pairs perfectly with an elegantly sweet and creamy, homemade lemon curd. Topped off with a dusting of powdered sugar, these bars not only look beautiful, they taste absolutely delightful too!
As a kid, I went to picnics and luncheons a lot. The unspoken contract was that I would go and not put up a big fuss, as long as I got to make a few trips to the dessert table.
One sweet treat that I could always count on being there were lemon bars–and I ate a lot of them.
I quickly learned though that not all lemon bars 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 now come full circle by finally perfecting my very own 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.
Classic Lemon Squares are pure lemon bar joy without a lot of fuss. No luncheon I attend is complete without them!
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 Easy Lemon Squares
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
Click here for a list of equipment needed for this recipe.
- Measuring cups
- Measuring spoon
- Medium mixing bowl
- Sturdy wooden spoon
- 13×9 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
How to Make Lemon Squares
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 13×9 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.
Helpful Tips for this Lemon Squares Recipe
- 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).
Storing Lemon Bars
- A common question with this recipe is: Do I need to refrigerate lemon squares?
Yes. 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.)
- Another question I often get asked: Can I freeze lemon squares?
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.
What to Serve with Classic Lemon Squares
- If serving in the spring or at Easter, consider making Buttercream Eggs, Mini Egg Cookie Bars, Carrot Bundt Cake, Carrot Bread or Birds Nest Cookies for your dessert table too!
- If taking to a luncheon or potluck, some other simple options include Turkey and Cheese Pinwheels, Stuffed Mini Peppers, Asparagus Tomato Salad, Mediterranean Bean Salad, Zucchini Slaw, Broccoli Crunch Salad, or Pepperoni Pasta Salad.
Classic Lemon Squares
Description
Classic Lemon Squares are pure lemon bar joy without a lot of fuss.
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.
This fairly easy to make, layered dessert always gets raves and is the perfect choice for spring luncheons and potlucks.
Classic Lemon Bars
How to Make Classic Lemon Bars:
-
Start by making the shortbread. In a medium bowl, combine softened butter and 1/2 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 1/3 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.
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.
Note
- 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).
