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Side shot of a plate full of the best lemon squares recipe.
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4.63 from 8 votes

Old-Fashioned Lemon Squares

Sweet, tangy, and made from scratch with just 7 ingredients, these classic lemon squares have a buttery shortbread crust and a bright lemon curd filling. Simple to make and even better the next day.
Course Dessert
Cuisine American
Keyword easy lemon squares, lemon bar recipe, lemon bars, lemon squares, lemon squares recipe, old fashioned lemon squares, recipe for easy lemon squares
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 3 hours 55 minutes
Servings 24 squares
Calories 196kcal
Author Blair Lonergan

Equipment

  • 9 x 13-inch baking pan

Ingredients

FOR THE CRUST:

  • 1 cup (2 sticks) salted butter, melted
  • 2 cups all-purpose flour
  • ½ cup confectioners sugar, plus extra for dusting at the end

FOR THE FILLING:

  • 2 cups granulated sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • 4 large eggs, at room temperature
  • 6 tablespoons lemon juice
  • 2 teaspoons lemon zest

Instructions

  • Preheat the oven to 350°F. Grease and flour a 9x13-inch glass baking dish, or line with parchment paper leaving an overhang on both sides.

Prepare Crust:

  • In a large bowl, stir together melted butter, flour and confectioners sugar until fully combined.
    Process shot showing how to make the crust for an old fashioned lemon squares recipe.
  • Press the mixture into an even layer in the prepared dish. Use the flat bottom of a measuring cup to smooth it out. Bake until golden brown, about 15 to 20 minutes.
    Shortbread crust for homemade lemon bars.

Prepare Filling:

  • While the crust bakes, whisk together the granulated sugar, flour, and baking powder in a large bowl. Add the eggs, lemon juice, and lemon zest. Whisk until completely smooth.
    Process shot showing how to make old fashioned lemon squares recipe.
  • Pour the filling over the hot crust. Return the pan to the oven and bake for 25 minutes, until the center no longer jiggles when the pan is gently shaken.
    Overhead shot of easy lemon squares recipe before baking.
  • Cool on a wire rack at room temperature for 1 hour. Transfer to the refrigerator and chill for at least 2 more hours.
    Pan of old fashioned lemon squares dusted with powdered sugar in a glass baking dish.
  • Dust with confectioners' sugar, slice into squares, and serve.
    Hands picking up a bar from a stack of old fashioned lemon squares.

Notes

  • Use a glass or ceramic pan. Metal pans can react with lemon juice and leave a faint metallic aftertaste.
  • Use freshly squeezed lemon juice. Bottled juice doesn't have the same bright flavor.
  • Zest carefully. Grate only the outer yellow peel. The white pith is bitter.
  • Want more lemon flavor? Add an extra teaspoon of zest. It won't change the texture.
  • Bake the crust until golden. An underbaked crust goes soggy when the filling is added.
  • Cool completely before slicing. Room temperature for 1 hour, then refrigerate for at least 2 more hours.
  • White bubbles on top? Totally normal. A dusting of powdered sugar covers them.
  • Unsalted butter? Add about 1/2 teaspoon of salt to the crust mixture.
  • Storage: Refrigerate in an airtight container for up to 1 week, or freeze (before dusting with sugar) for up to 3 months.
This recipe is adapted from the VeryVera cookbook and closely follows the classic lemon bar recipe that first appeared in the Chicago Daily Tribune on August 27, 1962.

Nutrition

Serving: 1square | Calories: 196kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 79mg | Potassium: 36mg | Fiber: 1g | Sugar: 19g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg