Easy Lemon Squares Recipe

Introduction

These easy lemon squares combine a tender shortbread crust with a zesty lemon filling for a bright, refreshing treat. Perfectly sweet and tangy, they make a delightful dessert or snack any time of year.

Ingredients

• ½ cup butter (softened)
• ¼ cup powdered sugar
• 1 cup flour
• 1 pinch salt
• 2 large eggs
• 1 cup granulated sugar
• ½ teaspoon baking powder
• 3 tablespoons lemon juice
• 1 pinch salt
• Zest of ½-1 lemon (½ – 1 tablespoon)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Lightly grease and flour an 8×8 inch (20x20cm) square cake pan or line it with parchment paper.
2. Step 2: For the shortbread base, in a medium bowl, beat the softened butter and powdered sugar on medium speed until combined. Add the flour and beat again until a soft dough forms, about 1½ minutes.
3. Step 3: Pat the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden. Remove from the oven but leave the oven on. Let the crust cool before adding the filling.
4. Step 4: For the lemon filling, in a medium bowl, beat together the eggs, granulated sugar, baking powder, lemon juice, pinch of salt, and lemon zest until smooth. If concerned about the filling sinking, optionally add 3-4 tablespoons of flour.
5. Step 5: Pour the filling over the cooled crust. Return the pan to the oven and bake for 20-25 minutes, until the center is set. It may need the full 25 minutes or slightly longer depending on your oven.
6. Step 6: Allow the lemon squares to cool in the pan. For easier cutting, chill them in the refrigerator for at least 1 hour. Cut into squares, remove from the pan, dust with powdered sugar, and serve. Enjoy!

Tips & Variations

• Adding a few tablespoons of flour to the lemon filling helps prevent it from sinking and creates a firmer texture.
• Use fresh lemon juice and zest for the brightest flavor—bottled lemon juice won’t give the same zing.
• For a more intense lemon flavor, increase the lemon zest to 1 tablespoon.
• Try topping with a light dusting of powdered sugar or a thin drizzle of glaze for extra sweetness.

Storage

Store the lemon squares in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the fridge before serving. Reheat slightly at room temperature if desired, but they are delicious served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different-sized pan?

You can use a slightly larger or smaller pan, but baking times may need adjustment. A smaller pan will yield thicker bars and require a longer bake, while a larger pan will make thinner bars and bake faster.

What can I substitute for butter?

Butter provides flavor and texture crucial for the shortbread base, but you can try margarine or a plant-based spread in equal amounts. Keep in mind this may slightly change the taste and consistency.