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Easy Lemon Squares Recipe with Buttery Shortbread Crust

Easy Lemon Squares Recipe

These classic lemon squares feature a buttery shortbread crust and a fresh lemon custard filling. The recipe yields about 24 squares in a 9 x 13-inch baking pan.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 45 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Unsalted butter, softened
  • 1/2 cup Granulated sugar
  • 2 cups All-purpose flour
  • 1/4 teaspoon Salt, optional
Lemon Filling
  • 4 Large eggs
  • 1 1/2 cups Granulated sugar
  • 1/4 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 2/3 cup Fresh lemon juice
  • 1 tablespoon Finely grated lemon zest, optional but recommended
Finishing
  • As needed Confectioners’ sugar, for dusting

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving enough overhang on the sides to lift out the cooled squares.
  2. Mix the softened butter and granulated sugar until smooth. Add the flour and optional salt, mixing until a soft, crumbly dough forms.
  3. Press the crust dough evenly into the parchment-lined pan. Bake for 18-20 minutes, until the edges are just lightly golden.
  4. While the crust bakes, whisk the eggs, sugar, flour, and baking powder until smooth. Whisk in the fresh lemon juice and lemon zest.
  5. Pour the lemon filling over the hot crust. Return the pan to the oven and bake for 20-25 minutes, until the center is set and no longer noticeably jiggles.
  6. Cool the bars completely in the pan for at least 1 hour. Dust with confectioners’ sugar, lift them out using the parchment, cut into squares, and serve.

Notes

Use freshly squeezed lemon juice for the cleanest citrus flavor, and add the zest for extra aroma. Do not overbake; the filling continues to firm as it cools. Refrigerate cooled bars for cleaner cuts.