Dessert

Easy Lemon Squares Recipe

Byrami Hayes February 1, 2026February 1, 2026

Introduction

These easy lemon squares are a delightful balance of tart and sweet with a buttery shortbread base. Perfectly refreshing and simple to make, they are a great treat for any occasion.

The image shows several square lemon bars stacked on a metal cooling rack placed on a white marbled surface. Each bar has two visible layers: the bottom layer is thick and light beige with a soft texture, while the top layer is thinner, bright yellow, and looks smooth and slightly glossy. The bars are dusted with a fine layer of white powdered sugar, which gives them a delicate, snowy appearance on top. The edges of the bars are slightly uneven and crumbly. 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 ½-1 lemon (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 for easy removal.
Step 2: Make the shortbread base by beating the softened butter and powdered sugar in a medium bowl on medium speed until combined. Add the flour and beat until a soft dough forms, about 1½ minutes.
Step 3: Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes, then remove from the oven but keep the oven on. Allow the crust to cool before adding the filling.
Step 4: In a separate bowl, beat together the eggs, granulated sugar, baking powder, lemon juice, a pinch of salt, and lemon zest. For a firmer filling that won’t sink, you can add 3-4 tablespoons of all-purpose flour if desired.
Step 5: Pour the lemon filling over the cooled crust and return the pan to the oven. Bake for 20-25 minutes, or until the center is set. Baking time may vary slightly, so keep an eye on it.
Step 6: Let the lemon squares cool completely in the pan. For easier slicing, chill in the refrigerator for about 1 hour. Cut into squares, dust with powdered sugar, and serve.

Tips & Variations

For an extra lemony punch, increase the lemon zest to 1 tablespoon and add a little more juice.
If you prefer a less sweet dessert, reduce the granulated sugar in the filling by 2 tablespoons.
Line the pan with parchment with overhang on the sides; this makes removing the squares cleaner and easier.
Adding a tablespoon of cornstarch to the filling can help stabilize it for a firmer texture.

Storage

Store leftover lemon squares in an airtight container in the refrigerator for up to 4 days. They also freeze well—wrap in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the fridge before serving. For best flavor and texture, enjoy chilled or at room temperature.

How to Serve

A close-up shows three square lemon bars stacked on a white marbled surface. Each lemon bar has two layers: a thick, pale yellow bottom layer with a dense texture and a thinner, glossy golden yellow top layer that looks soft and slightly shiny. The top of the bars is dusted generously with white powdered sugar, giving a light contrast to the yellow. The edges are slightly crumbly, and the bars rest on a metal cooling rack with a grid pattern. The background is dark, making the lemon bars stand out clearly. 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 bright, natural flavor, but in a pinch, bottled lemon juice will work. Just be sure it’s 100% lemon juice without added sugars.

Why did my lemon squares turn out runny?

This often happens if the filling isn’t set completely before removing from the oven. Make sure to bake until the center is firm and consider adding a few tablespoons of flour or cornstarch to help thicken the filling.