Lemon Squares

Lemon Squares

5 from 5 reviews

These lemon squares are easy to make, sour and tart with a buttery shortbread crust. They will feed a crowd and freeze well too.


Units Scale


  • 2 cups all-purpose flour
  • 1/2 cup icing sugar
  • 1 cup unsalted butter, cold and cut into cubes


  • 4 large eggs
  • 2 cups granulated sugar
  • 1/3 cup lemon juice
  • lemon rind from 1 lemon
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Icing sugar for dusting on top


  1. Preheat oven to 350˚F. Line a glass baking dish (9″x13″) with parchment paper, leaving an overhang to easily pull out squares later.
  2. In a food processor add flour and icing sugar, pulse to combine. Add cubed butter and pulse until fine crumbs form. Transfer to your baking dish and using your fingers gently press down to create a flat base. Note: the base will seem very dry, do not add more butter.
  3. Place in the middle of the oven and bake for 10 minutes.
  4. Meanwhile make your filling.
  5. Clean out your processor and reuse to make your filling. Blend eggs and sugar together until pale and creamy. Add lemon juice and rind, blend together. Add flour and baking powder and pulse for 5 seconds. Pour filling over hot shortbread crust and continue to bake for another 25-30 minutes until the middle is set.
  6. Once cooled, top squares with sifted icing sugar.


Store in an airtight container for up to 4 days or freeze squares for up to two months.


Keywords: Lemon, Squares, Bars, Dessert, Treat, Summer, Shortbread

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