Old Fashioned Lemon Squares Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
The shortbread crust combines softened butter, cane sugar, vanilla extract, and all-purpose flour, blended and then pressed evenly into a baking pan before baking until just firm and lightly golden. While the crust bakes, a lemon filling is made from eggs, cane sugar, flour, fresh lemon juice, and lemon zest, whisked until smooth and frothy. This filling is poured over the hot crust and baked further to set.
An optional glaze made of powdered sugar, lemon zest, and lemon juice can be drizzled or spread over the cooled bars for extra sweetness and lemon flavor. The final texture balances a crumbly shortbread with a smooth, tart custard layer.
For easier handling and clean slices, it is recommended to let the lemon squares cool completely, preferably refrigerated overnight. Using a warm knife to cut these bars helps achieve neat squares. The recipe can be adapted to be gluten free by substituting the flours with gluten-free alternatives without significant changes to texture.
Ingredients
Shortbread Crust
- 1 cup butter 2 (8 oz) sticks, softened
- ½ cup cane sugar regular white sugar may be substituted, all natural
- 2 cups all-purpose flour I used organic, regular flour may be used, unbleached
- 1 teaspoon vanilla extract
Lemon Filling
- 4 large egg
- 1 ½ cups cane sugar regular white sugar may be substituted, all natural
- ¼ cup all-purpose flour see notes for how to make Gluten Free, unbleached
- ⅔ cup lemon juice fresh squeezed; about 4 lemons
- 1-2 tablespoons lemon about 1-2 lemons, adding more for more tart squares, zest
Powdered Sugar Lemon Glaze (optional)
- 2 cups powdered sugar
- 1-2 tablespoons lemon zested, plural
- 3-4 tablespoons lemon more or less depending on consistency, plural
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.
Notes
- For gluten free lemon squares, use a high quality gluten free all-purpose flour for both crust and filling; almond flour works well for crust substitution.
- Cool the lemon squares completely, ideally refrigerate overnight, before slicing to ensure clean cuts.
- Use a long, sharp knife dipped in warm water and dried between slices to make smooth cutting easier.
- Serve lemon squares at room temperature or chilled; placing in cupcake wrappers aids in individual servings.
- Fresh lemons provide the best juice and zest for bright flavor in these bars.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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