Easy Lemon Squares
User Reviews
5
Easy Lemon Squares
Description
Easy Lemon Squares begin with a shortbread crust made by combining softened butter, powdered sugar, flour, and a pinch of salt. This crust is baked until lightly golden. The lemon filling mixes eggs, granulated sugar, baking powder, lemon juice, zest, and a pinch of salt to produce a silky custard with bright citrus flavor. Some recipes suggest adding a few tablespoons of flour to prevent the filling from sinking, enhancing its set and texture.
After pouring the filling over the cooled crust, the squares bake again until the center is firm and no longer jiggly. The combination of a tender, slightly crumbly shortbread base and the smooth, tangy lemon topping creates a balanced dessert with contrasting textures.
Cooling completely and refrigerating the squares for an hour or two before cutting allows them to firm up for clean slices. They can be stored in an airtight container in the fridge for several days. Lemon squares can also be frozen; freeze well before cutting and thaw in the refrigerator to maintain texture.
Ingredients
SHORTBREAD BASE
- ½ cup butter softened
- ¼ cup powdered sugar
- 1 cup flour
- 1 pinch salt
* I always use salted butter, if you use unsalted then increase the salt to 1/4 teaspoon.
LEMON FILLING
- 2 large egg
- 1 cup granulated sugar
- ½ teaspoon baking powder
- 3 tablespoons lemon juice
- 1 pinch salt
- lemon zest of ½-1 lemon (½ - 1 tablespoon
Instructions
- Pre-heat oven to 350F (180C). Lightly grease and flour an 8x8 inch (20x20cm) square cake pan or line with parchment paper.
SHORTBREAD BASE
- In a medium bowl, beat on medium speed the butter and powdered sugar until combined then add the flour and beat again until a soft dough forms (approximately 1 1/2 minutes). Pat evenly onto the bottom of the prepared baking pan. Bake 18-20 minutes. Remove from oven, but leave it on, let the crust cool before adding the filling.
LEMON FILLING
- Meanwhile in a medium bowl, beat together, the eggs, granulated sugar, baking powder, fresh lemon juice, pinch of salt and zest. If you are worried about the filling sinking to the bottom then add 3-4 tablespoons of all purpose flour.
- Pour over the cooled crust (not hot) baked crust and return to the oven for 20-25 minutes (until the centre is set, I baked mine for 25 minutes, may need to go a bit longer).
- Cool in the pan, I recommend that you also chill in the fridge for 1 hour for easier cutting, cut into squares, remove from pan, dust with powdered sugar and serve. Enjoy!
Notes
- Refrigerate lemon squares before cutting to achieve clean edges and easier slicing.
- The filling is done when it no longer jiggles upon gently shaking the pan.
- Allow squares to cool at room temperature for an hour, then chill 1-2 hours in the fridge before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze fully cooled squares on a tray, then layer with parchment in a freezer-safe container for up to 3-4 months.
- Thaw frozen squares in the fridge before serving and add powdered sugar just before serving if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 36mg | 12% |
| Sodium | 64mg | 3% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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