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Classic Lemon Squares

These classic lemon squares feature a crisp, buttery shortbread crust topped with a smooth, tangy lemon filling. They're the perfect balance of sweet and tart, with a clean, bakery-style finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • For the crust: 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 3/4 cup cold unsalted butter cut into small cubes
  • 1/4 teaspoon salt
  • For the filling: 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 2/3 cup fresh lemon juice from about 4-5 lemons
  • 1 tablespoon lemon zest
  • Powdered sugar for dusting

Equipment

  • 9x9-inch baking pan
  • parchment paper
  • mixing bowls
  • electric mixer or whisk
  • fine-mesh strainer
  • sharp knife

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy lifting.
  2. Make the crust: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with pea-sized butter pieces.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Use the bottom of a flat measuring cup to compact it firmly. Bake for 18-20 minutes, until the edges are lightly golden. Remove from oven and let cool for 10 minutes.
  4. While the crust cools, make the filling: In a large bowl, whisk the eggs until frothy. Add the granulated sugar and whisk until thick and pale, about 2 minutes. Whisk in the 1/3 cup flour until smooth.
  5. Stir in the lemon juice and lemon zest until fully combined. Pour the filling over the warm crust.
  6. Bake for 22-25 minutes, until the filling is set around the edges but still jiggles slightly in the center when gently shaken. The top should be matte, not glossy.
  7. Cool completely in the pan on a wire rack, about 1 hour. Then refrigerate for at least 2 hours (or overnight) before cutting. This firms the filling for clean slices.
  8. To cut: Lift the parchment to remove the slab. Use a sharp, non-serrated knife, wiping it clean between cuts. Dust generously with powdered sugar just before serving.

Notes

Storage: Keep lemon squares in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months (wrap individually in plastic wrap, then foil). Dust with powdered sugar after thawing.
Tip for clean cuts: Chill the squares thoroughly, then dip your knife in hot water and wipe dry before each cut. This prevents the filling from sticking.
Allergens: Contains wheat/gluten, eggs, and dairy. For a gluten-free version, substitute the all-purpose flour in both crust and filling with a 1:1 gluten-free baking blend. For a dairy-free crust, use cold vegan butter (like Earth Balance). The filling is naturally dairy-free.
Food safety: Store leftovers promptly in the refrigerator. Do not leave at room temperature for more than 2 hours.