Best Lemon Squares Recipe

A close up image of a stack of lemon squares on a white plate.

5 from 5 votes

Luscious lemon filling, rich, buttery shortbread crust, and a dusting of powdered sugar make these lemon squares as delectable as dessert can get.

Course Dessert

Cuisine American

Keyword Best Lemon Squares, lemon bars, lemon squares, lemon squares recipe

Prep Time 20

Cook Time 50

cooling 1

Total Time 2 10

Servings bars

Calories 262

Author Erren Hart

Ingredients

For The base:

8 oz butter (1 cups/2sticks) softened
1½ cups granulated sugar
1½ teaspoons vanilla bean paste or pure vanilla extract
2 cups all-purpose flour
½ teaspoon salt

For The Filling:

6 large eggs
2 egg yolks large
2¼ cups superfine/caster sugar or granulated sugar
½ cup all-purpose flour
2 tablespoons lemon zest
1 cup lemon juice about 4 lemons
confectioners’ sugar for dusting

US Customary - Metric

Instructions

Preheat the oven to 350°F/160°C
Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out of the pan. Set aside.
Using a mixer fitted with the paddle attachment (or a food processor) beat the butter, sugar, and vanilla vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
Add to the prepared pan and using floured hands, press evenly into the prepared pan (including the sides).
Dock the dough by pricking the top all with a fork and bake until just golden, around 20 to 25 minutes. Set aside to cool.
Beat eggs and yolks together in a bowl; whisk in the sugar and flour until smooth. Add lemon zest and lemon juice; whisk well. Pour lemon filling over the crust.
Pour filling over the warm crust. Bake the bars for 20-25 minutes or until the center is set and no longer jiggles when gently shaken. Remove bars from the oven and cool completely at room temperature for 2 hours, then transfer to the refrigerator and chill until chilled (about 1-2 hours).
Once cool, lift the bars out of the pan by lifting with the parchment overhang on the sides.
Dust with confectioners’ sugar and cut into squares before serving.
For neat squares, wipe the knife clean between each cut.
Cover and store leftover lemon bars in the refrigerator for up to 1 week.

Notes

Use fresh lemons, not juice from a bottle, for a natural flavor.
Swap lemons with other citrus fruit (like for like) for a whole new dessert.
Please don't rush the chill time you need for the lemon bars to set completely.
Use a sharp knife to cut the bars. Moisten the blade with warm water, shake off the excess, clean the knife after each cut, and re-moisten for the neatest cuts.
Don't worry if you're unsure if the lemon bars are firm enough when you remove them from the oven. They will continue to set as they cool.
The powdered sugar is optional - It's only used for a visual contrast in colors and added sweetness, but not required for a good batch of lemon squares.

Nutrition