Description

These Easy Lemon Squares are the perfect springtime treat, combining a buttery shortbread base with a tangy lemon filling. This classic dessert is simple to make, featuring a crisp crust and a smooth, zesty custard-like topping. Ideal for gatherings or a refreshing homemade snack, they are baked in one pan and served chilled for easy slicing and enjoyment.

Ingredients

Scale

Shortbread Base

½ cup butter (softened)
¼ cup powdered sugar
1 cup all-purpose flour
1 pinch salt

Lemon Filling

2 large eggs
1 cup granulated sugar
½ teaspoon baking powder
3 tablespoons fresh lemon juice
1 pinch salt
Zest of ½–1 lemon (approximately ½ – 1 tablespoon)
Optional: 3-4 tablespoons all-purpose flour (to prevent filling from sinking)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly grease and flour an 8×8 inch (20×20 cm) square baking pan or line it with parchment paper to prevent sticking.
Make the Shortbread Base: In a medium bowl, beat the softened butter and powdered sugar on medium speed until combined and creamy. Add the flour and a pinch of salt, then continue beating until a soft dough forms, about 1.5 minutes. Press the dough evenly into the bottom of the prepared pan.
Bake the Shortbread: Bake the base in the preheated oven for 18-20 minutes or until lightly golden. Remove from the oven, but keep the oven on. Allow the crust to cool before adding the filling to ensure a stable base.
Prepare the Lemon Filling: In a separate medium bowl, beat the eggs, granulated sugar, baking powder, lemon juice, lemon zest, and a pinch of salt until well combined. If you’re concerned about the filling sinking, gently whisk in 3-4 tablespoons of all-purpose flour to help stabilize it.
Assemble and Bake: Pour the lemon filling over the cooled shortbread crust carefully. Return the pan to the oven and bake for 20-25 minutes, or until the center of the filling is set. The top should be slightly firm but not browned.
Cool and Chill: Let the lemon squares cool completely in the pan. For best results and easier cutting, chill in the refrigerator for at least 1 hour.
Serve: Cut into 16 squares, remove from the pan, dust generously with powdered sugar, and serve. Enjoy these refreshing lemon squares as a delightful spring dessert or snack.

Notes

Optional flour in the filling helps prevent it from sinking; use 3-4 tablespoons if desired.
Be sure to let the crust cool before adding the filling to maintain structure.
Chilling the lemon squares for at least an hour makes slicing cleaner and easier.
Use fresh lemon juice and zest for the best vibrant lemon flavor.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon squares, lemon bars, spring dessert, easy lemon recipe, shortbread crust, lemon filling, baked lemon bars