Old Fashioned Lemon Squares Recipe
User Reviews
5.0
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
50 mins
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Servings
24 bars (2x2)
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Calories
233 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Old Fashioned Lemon Squares Recipe
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This easy Old Fashioned Lemon Squares recipe starts with a delicious buttery shortbread crust, filled with a creamy, gooey oh-so lemony center and finished with a thick layer of powdered sugar lemon glaze.
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Ingredients
Shortbread Crust
- 1 cup butter 2 (8 oz) sticks, softened
- ½ cup all natural cane sugar regular white sugar may be substituted
- 2 cups unbleached all-purpose flour I used organic, regular flour may be used
- 1 teaspoon vanilla extract
Lemon Filling
- 4 large eggs
- 1 ½ cups all natural cane sugar regular white sugar may be substituted
- ¼ cup unbleached all-purpose flour see notes for how to make Gluten Free
- ⅔ cup lemon juice fresh squeezed; about 4 lemons
- 1-2 tablespoons lemons zest about 1-2 lemons, adding more for more tart squares
Powdered Sugar Lemon Glaze (optional)
- 2 cups powdered sugar
- 1-2 tablespoons lemons zested
- 3-4 tablespoons lemons more or less depending on consistency
Instructions
Shortbread Crust
- Preheat oven to 350° F (175° C) and line a 9x13 inch pan with parchment paper or foil.
- Blend together the softened butter, vanilla, sugar and flour in a mixing bowl or stand mixer on low until smooth and combined.
- Press the shortbread batter into the bottom of a parchment lined or well sprayed 9x13 inch baking pan Using a sheet of parchment or wax paper, press the batter evenly into the bottom of the pan. Bake at 350°F (175° C) for 15-20 minutes, just until firm and starting to turn golden.
Lemon Filling
- While the crust is in the oven; in a large mixing bowl, whisk together the sugar and flour and lemon zest until it resembles wet sand.
- Whisk in eggs into mixture, whisking well until frothy and sugar has dissolved, (cane sugar will take a little longer) then slowly whisk in lemon juice and vanilla. (more is better in my opinion, but I like it tart!)
- Pour lemon filling over the hot, baked shortbread crust (or almond flour shortbread crust), returning to the oven for an additional 15-20 minutes. Give the filling a final whisk just before you pour it over the hot crust.
- Bake until the filling feels firm when lightly touched give it a jiggle, the center should barely wiggle when it's done. Lemon squares will firm up and set as they cool. Remove from oven and cool on a wire rack.
Lemon Glaze (Optional)
- Mix powdered sugar, lemon zest into medium mixing bowl, whisk to combine, slowly add lemon juice, whisking until glaze is desired consistency.
- Once the lemon squares have cooled on a wire rack for about 20-40 minutes, then pour and smooth over warm (not hot) lemon shortbread cookie bars.
- Cool completely, then cover and refrigerate. *If desired, omit the lemon glaze and dust generously with powdered sugar instead. Be sure to wait until lemon bars are completely cooled.
Equipments used:
Notes
- GLUTEN FREE LEMON BARS
- Gluten Free AP Flour
- parchment paper
- KNIFE
- knife
- knife
- zest
- Swap the Flour | For the shortbread crust, swap out the regular AP flour for a good Gluten Free AP Flour (my favorite), or try using GF Almond Flour for a delicious Almond Flour Shortbread crust.
- Replace the AP flour in the lemon filling for equal amounts of GF AP Flour.
- COOL COMPLETELY | Allow the lemon squares to cool completely, it is actually much easier if you can refrigerate them for a few hours or overnight before you slice them.
- REMOVE FROM PAN | Using the parchment paper as a sling, remove cooled old fashioned lemon squares from the pan onto a cutting board.
- KNIFE | Run a long, sharp knife under warm or hot water, I keep a glass nearby with a paper towel to dry off between slices.
- CUT | Using the warm knife, cut into desired square sizes, wiping off in between slicing.
- SERVING | Lemon Squares will come to room temperature pretty quickly, it's fine to serve them that way, but the glaze will weep a bit, which isn't bad. For individual serving ideas, place in a cupcake wrapper and serve unstacked on a tray.
- LEMONS | See post for how to get the most juice and zest from your lemons.
Nutrition Information
Show Details
Serving
1bar
Calories
233kcal
(12%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
51mg
(17%)
Sodium
74mg
(3%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
286IU
(6%)
Vitamin C
12mg
(13%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24bars (2x2)
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 233kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 74mg | 3% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 12mg | 13% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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