Dessert

Easy Lemon Squares Recipe

ByLila Prescott January 29, 2026January 29, 2026

Introduction

These easy lemon squares are a bright and tangy treat perfect for springtime. With a buttery shortbread base and a zesty lemon filling, they are simple to make and delightfully refreshing.

A close-up of four lemon bars stacked on a metal cooling rack, each bar showing two layers: a thick, pale yellow, smooth lemon filling on top and a slightly crumbly, light beige crust on the bottom. The top lemon layer has a shiny texture with a dusting of powdered sugar, which also lightly covers the crust edges and cooling rack. The background is a white marbled texture, creating a soft contrast to the warm colors of the bars. Photo taken with an iphone --ar 4:5 --v 7

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 to 1 lemon (about ½ – 1 tablespoon)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Lightly grease and flour an 8×8 inch (20×20 cm) square cake pan or line it with parchment paper.
Step 2: In a medium bowl, beat the softened butter and powdered sugar on medium speed until combined. Add the flour and a pinch of salt, then beat again until a soft dough forms, about 1 ½ minutes.

Step 3: Press the dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes. Remove from the oven but leave the oven on. Let the crust cool before adding the filling.
Step 4: Meanwhile, in a medium bowl, beat together the eggs, granulated sugar, baking powder, lemon juice, a pinch of salt, and lemon zest until smooth. If you want a firmer filling, add 3-4 tablespoons of all-purpose flour.
Step 5: Pour the lemon filling over the cooled crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the center is set. The exact time may vary, so check carefully around 20 minutes.

Step 6: Let the lemon squares cool in the pan. Then chill them in the fridge for about 1 hour to make cutting easier. Cut into squares, dust with powdered sugar, and serve.

Tips & Variations

For extra lemon flavor, add more zest or a splash of lemon extract to the filling.
If the filling seems too runny, incorporate 3-4 tablespoons of flour to help it set better.

Use parchment paper in the pan for easy removal and cleaner edges when cutting.
Try topping with fresh berries or a light glaze for a festive touch.

Storage

Store lemon squares in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw in the refrigerator before serving. To reheat, warm briefly in the microwave or enjoy chilled.

How to Serve

A close-up of three square lemon bars stacked on a wire rack, each showing two layers: a pale yellow, soft, and slightly shiny top lemon layer with a sugary texture, and a thicker, light golden-brown crumbly bottom crust; the top is dusted with a generous layer of white powdered sugar, creating a delicate contrast; the background is a white marbled texture and the bars appear moist and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for the brightest flavor, but bottled lemon juice can be used if needed. Just choose a high-quality juice without additives.

Why did my lemon filling sink to the bottom?

If the filling sinks, it may be because it was too liquid or the crust was too hot when poured. Adding a small amount of flour to the filling and allowing the crust to cool completely before adding the filling helps prevent sinking.