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5.0 from 24 votes

Old Fashioned Lemon Squares Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
50 mins
Servings: 24 bars (2x2)
Calories: 233 kcal
Course: Dessert , Baked Goods
Cuisine: American

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
    Cup of Yum
  1. Preheat oven to 350° F (175° C) and line a 9x13 inch pan with parchment paper or foil.
  2. Blend together the softened butter, vanilla, sugar and flour in a mixing bowl or stand mixer on low until smooth and combined.
  3. 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
  1. 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.
  2. 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!)
  3. 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.
  4. 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)
  1. Mix powdered sugar, lemon zest into medium mixing bowl, whisk to combine, slowly add lemon juice, whisking until glaze is desired consistency.
  2. 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.
  3. 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

  • 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

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

% 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.