Easy Fresh Lemon Squares Recipe

I’m excited to share my Best Lemon Squares Recipe that features a buttery all-purpose flour crust combined with cold unsalted butter, granulated sugar, and a tangy lemon filling made with fresh lemon juice and zest. These bars balance sweet and tart flavors perfectly for any occasion.

I recently discovered a twist on a classic dessert that’s become one of my favorites – Easy Fresh Lemon Squares. I’ve always loved recipes that are both simple and full of flavor, and these tangy squares hit the spot every time.

I start by making a buttery shortbread crust using 1 cup all-purpose flour, 1/4 cup granulated sugar, and cold, diced, unsalted butter with just a pinch of salt. The magic really happens in the lemon filling where 4 large eggs, 1 1/3 cups granulated sugar, and 1/3 cup all-purpose flour come together, mixed with 1/2 cup freshly squeezed lemon juice and the zest of one lemon.

When baked, these squares come out perfectly balanced between tart and sweet. They’ve quickly become a go-to recipe for summer cookouts, like July 4th celebrations or BBQs with friends.

Give these a try if you’re looking for a dessert that’s both refreshing and delightfully easy.

Why I Like this Recipe

I really like this recipe because it’s super easy to make even if I’m not a pro in the kitchen. I love how the buttery crust gives it that homemade feel and the lemon filling is just the right mix of tangy and sweet, you know? It reminds me of summer cookouts and fun times with friends when we all get together, which makes me feel good about serving it. Also, the ingredients are simple enough that I don’t feel stressed trying to find fancy stuff at the store, and even if I mess up sometimes, it still turns out pretty delish.

Ingredients

• All-purpose flour is a carbohydrate that gives energy for the crust, making a firm base.
• Granulated sugar provides sweetness and an appealing crunch to the crust.
• Unsalted butter lends rich flavor, making the crust wonderfully crumbly and delish.
• Eggs supply protein and help bind the filling, so it has a smooth texture.
• Lemon juice and zest add bright tanginess that perfectly balances the sweetness.
• A pinch of salt boosts all flavors by balancing the sweetness and tartness.
• The extra flour in the filling helps thicken the lemon custard for a velvety finish.
• Powdered sugar for dusting lends a light, sweet finishing touch that’s visually appealing.

Ingredient Quantities

• 1 cup all-purpose flour (for crust)
• 1/4 cup granulated sugar (for crust)
• 1/2 cup unsalted butter, cold and diced (for crust)
• A pinch of salt
• 4 large eggs (for filling)
• 1 1/3 cups granulated sugar (for filling)
• 1/3 cup all-purpose flour (for filling)
• 1/2 cup freshly squeezed lemon juice
• Zest of 1 lemon
• Powdered sugar for dusting

How to Make this

1. Preheat your oven to 350°F and line a 9×9-inch pan with parchment paper.

2. In a bowl, mix 1 cup all-purpose flour, 1/4 cup granulated sugar, cold diced butter, and a pinch of salt until it forms a crumbly dough.

3. Press the dough evenly into the prepared pan to form your crust.

4. Bake the crust for about 15 minutes until it starts to go lightly golden.

5. While the crust bakes, whisk together 4 large eggs, 1 1/3 cups granulated sugar, and 1/3 cup all-purpose flour in a large bowl.

6. Add 1/2 cup lemon juice and the zest of 1 lemon to the egg mixture, whisking until smooth.

7. Once your crust is baked, pour the lemon filling evenly over it.

8. Return the pan to the oven and bake for another 20-25 minutes until the filling is set.

9. Take the pan out and let it cool completely on a rack.

10. Dust the cooled squares with powdered sugar, cut into bars, and enjoy your tangy, easy lemon squares!

Equipment Needed

1. Oven
2. 9×9-inch baking pan
3. Parchment paper
4. Mixing bowls
5. Measuring cups and spoons
6. Whisk
7. Spatula
8. Cooling rack
9. Knife for cutting the squares

FAQ

Easy Fresh Lemon Squares Recipe Substitutions and Variations

• Instead of 1 cup all-purpose flour for the crust, you can use a gluten free flour blend. It might change the texture a bit but its a neat alternative.
• If you don’t have unsalted butter for the crust, try using an equal measure of coconut oil or vegan butter. Just remember that coconut oil gives a slight coconut taste.
• For the filling eggs, you can substitute each egg with 1 tablespoon flaxseed meal mixed with 3 tablespoons water. Let it sit for a few minutes before adding it in.
• If you are short on freshly squeezed lemon juice, bottled lemon juice works in a pinch, though it might not have that bright flavor.

Pro Tips

1. Make sure your butter is ice cold before you mix it with the flour and sugar. It helps create that perfect crumbly and flaky crust so it doesn’t get all soggy.
2. When you’re pressing the dough into the pan, try to spread it out evenly so every bite has that buttery, crisp base.
3. Let the baked crust cool for a few minutes before pouring in the lemon filling; otherwise, you might end up with a messy layers mixin together.
4. Once you’ve finished baking everything, be patient and let the lemon squares cool completely in the pan. When you cut them too soon they can crumble and get all over the place.