Pin it
These sunny lemon squares turn everyday ingredients into a zesty delight that brings a taste of brightness to your tastebuds. The wonderful mix of zingy lemon filling with a buttery crumb layer on top makes them impossible to resist no matter when you serve them.
I first whipped these up for a backyard get-together and they were gone in seconds. They've become my go-to dessert whenever someone needs a bit of cheer in their life.
Ingredients
- Unsalted butter: It's the key to that amazing crumbly feel. Just make sure it's completely soft for easy mixing
- Granulated sugar: Balances out the sour lemon kick. Try to get the fine kind for the smoothest possible filling
- All purpose flour: Gives both crust and filling their shape. Scoop it into your measuring cups and level off for the best results
- Fresh lemon juice: Don't even think about using the bottled stuff. The fresh tang is what makes these squares special
- Lemon zest: Packs all those important flavor oils for true lemony goodness. Stick to the yellow outer skin and skip the bitter white part
- Large eggs: Holds everything together and creates that custard-like middle. Eggs at room temp mix up way better
Step-by-Step Instructions
- Get Your Pan Ready:
- Heat your oven to 350°F and fully grease your baking dish right into the corners. Light metal pans work great for even cooking but glass is fine too just add a few more minutes to the bake time.
- Mix Up the Base:
- In a bowl throw together 1 cup flour 1/2 cup sugar and your soft butter. Use your fingers or a tool to mix until it looks like rough sand with some small butter bits still showing. This gives you that perfect crumbly base. Push it down firmly and evenly across your pan to make a flat surface.
- First Bake for the Crust:
- Pop the crust in the oven for 15 minutes flat until the edges just start turning gold. This first bake stops your base from getting soggy once the filling goes on. The crust should still be hot when you add the wet mix.
- Blend the Lemon Layer:
- While that's happening stir together the rest of your sugar eggs lemon juice zest and leftover flour until smooth. It'll look runny but don't worry it thickens up in the oven. The flour helps the filling set up properly.
- Finish Baking:
- Pour your lemon mixture over the hot crust and put it back in the oven. Let it bake 20 25 minutes keeping an eye on it. You'll know it's done when the middle doesn't wobble when you gently shake the pan. Don't cook it too long or the filling gets tough.
- Let it Rest and Slice:
- Let everything cool all the way at room temp then stick it in the fridge for at least 2 hours before cutting. Wipe your knife between cuts for the prettiest squares.
Pin it
The real magic in these squares comes from the lemon zest. One time I made them without it when I ran out of lemons and while they tasted okay they missed that strong citrus smell that makes everyone ask me how I made them. My hubby now knows that when I grab my zester he's getting lemon squares soon.
Storage Tips
These lemony treats actually get better over time as the flavors mix together. Keep them in a sealed container in your fridge for up to five days. Put some parchment between layers so they don't stick together. If you want to keep them longer freeze the cut squares in a single layer then move them to a container once they're hard. They thaw quickly in about half an hour on the counter.
Easy Variations
The basic version tastes great but you can switch things up without much work. Toss in some blueberries before baking for pretty purple swirls. Swap the lemon for lime to change up the citrus flavor. If you want something fancier drizzle the cooled squares with a simple mix of powdered sugar and a bit of lemon juice.
Serving Suggestions
These lemon squares taste best when they're cold with a light sprinkling of powdered sugar. For fancy times serve them with some fresh berries and a small scoop of lightly sweetened whipped cream. Add a tiny mint leaf for a nice color pop. They go really well with afternoon tea especially a cup of Earl Grey.
Pin it
Frequently Asked Questions
- → Can I swap fresh lemons for bottled lemon juice?
Fresh lemons give the best taste, but bottled juice works too. Just make sure it's pure lemon juice for good results.
- → How should I keep these lemon bars fresh?
Keep them in a sealed container in the fridge. They'll stay fresh for up to five days and taste best when chilled.
- → Is it okay to freeze these bars?
Absolutely! Wrap them in plastic, place in a freezer-safe bag, and store. Let them defrost in the fridge before eating.
- → What can I add on top of these bars?
A sprinkle of powdered sugar looks lovely, but you can also try fresh berries, whipped topping, or a lemon drizzle for extra flair.
- → Any tips for cutting neat squares?
Cool the bars completely first. Use a sharp knife and wipe it clean between cuts to get even slices.