Description
These Easy Lemon Squares feature a buttery shortbread crust topped with a tangy, smooth lemon filling. Lightly sweetened and zesty, they are perfect for an afternoon treat or dessert, with a refreshing citrus punch and a tender texture that melts in your mouth.
Ingredients
Shortbread Base
- ½ cup butter (softened)
- ¼ cup powdered sugar
- 1 cup flour
- 1 pinch salt
Lemon Filling
- 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)
- Optional: 3-4 tablespoons all purpose flour (if concerned about filling sinking)
Instructions
- Preheat and Prepare Pan: 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.
- Make Shortbread Base: 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. Evenly pat the dough onto the bottom of the prepared pan.
- Bake Crust: Bake the crust in the preheated oven for 18-20 minutes until lightly golden. Remove from oven but leave the oven on. Let the crust cool completely before adding the lemon filling to prevent it from melting.
- Prepare Lemon Filling: While the crust bakes, in another medium bowl, beat together the eggs, granulated sugar, baking powder, fresh lemon juice, zest, and a pinch of salt until smooth. If you are concerned about the filling sinking, incorporate 3-4 tablespoons of all purpose flour to the mixture for better stability.
- Bake Lemon Squares: Pour the lemon filling over the cooled crust, spreading evenly. Return the pan to the oven and bake for 20-25 minutes or until the center is set (mine took 25 minutes; it may require slightly more time depending on your oven).
- Cool and Serve: Allow the lemon squares to cool completely in the pan. For easier cutting, chill in the refrigerator for 1 hour. Once chilled, cut into 16 squares, remove from the pan, dust with powdered sugar, and serve. Enjoy your refreshing lemon treat!
Notes
- Use fresh lemon juice and zest for the best flavor and brightness.
- If you prefer a firmer filling, adding 3-4 tablespoons of flour to the lemon mixture helps prevent sinking and creates a more set filling.
- Chilling the bars before cutting helps achieve clean, neat squares.
- You can line the pan with parchment paper with overhang for easy removal of the entire slab.
- Store leftover lemon squares covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
