Classic Lemon Squares

This post may contain affiliate links, please see our privacy policy for more information.

These Classic Lemon Squares are the kind of simple, sunny treat that never goes out of style—bright, tangy lemon curd layered over a buttery shortbread crust, with the perfect dusting of powdered sugar. They’re quick to make, easy to share, and feel like a little piece of sunshine on a plate.

Lemon squares have long been a staple of vintage church cookbooks, picnic baskets, and handwritten recipe cards passed from one kitchen to the next. Their bright, citrusy filling contrasts so beautifully with the rich, crumbly crust—and somehow, they always feel like something a grandmother would lovingly wrap in wax paper for you to take home. This version is straightforward, reliable, and wonderfully classic, just like the ones you may have grown up with.

Why You’ll Love These Lemon Squares:

• Buttery shortbread crust that melts in your mouth

• Zesty, smooth lemon curd filling

• Not too sweet—perfectly balanced flavor

• Simple ingredients, big flavor payoff

• Freezes beautifully for future treats

• Great for bake sales, brunch, or spring tea

Ingredients & Substitutions:

• Flour.

• Sugar.

• Powdered Sugar.

• Salt.

• Butter.

• Eggs.

• Lemon Juice & Zest. You will want to use fresh lemon juice for this recipe!

• Baking Powder.

How to Make Classic Lemon Squares:

• Make and bake the shortbread crust.

• Whisk together lemon filling.

• Pour over warm crust and bake again.

• Cool completely, dust with sugar, and cut.

Step One: Preheat the oven to 350° F (177° C). Butter and flour a 9 x 13-inch (23 x 33-cm) baking dish and set this aside. You can also choose to line the dish with parchment paper for easy removal, if desired.

Step Two: In a medium bowl, whisk together the flour, sugar, powdered sugar, and salt. Then, with a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs about the size of a pea.

Step Three: Press the mixture into the bottom of the baking dish, pressing it as tightly as possible.

Step Four: Bake the crust in the preheated oven for about 20 to 22 minutes or until set and lightly golden brown.

Step Five: While the crust is baking, make the Lemon Curd Filling. To a large bowl, whisk the eggs and sugar together until foamy and the sugar is dissolved, about 2 minutes. Add the lemon juice, lemon zest, flour, baking powder, and salt. Whisk until well combined and there are no streaks, another 2 minutes.

Step Six: When the crust has finished baking, lower the oven temperature to 325° F (163° C). Pour the lemon filling over the top of the crust.

Step Seven: Return the pan to the oven and bake the lemon bars for about 50 to 60 minutes, or until the bars are set and the center is slightly jiggly like jell-o.

Step Eight: Remove the bars from the oven and set the pan on a wire cooling rack to cool.

Step Nine: When the bars have cooled to room temperature, dust the top with powdered sugar. You can remove the bars from the pan by gently lifting the parchment paper out of the pan, or cutting into squares. This recipe makes 12 bars.

Tips for Success:

• Use fresh lemon juice, not bottled

• Chill before slicing for clean edges

• Dust with powdered sugar just before serving (not earlier—it dissolves)

• Use a hot knife or wipe between cuts for the neatest presentation

Variations:

• Add a bit of lavender or thyme to the filling for a botanical twist

• Top with candied lemon slices for garnish

• Use Meyer lemons for a softer, sweeter citrus flavor

• Add a thin layer of raspberry preserves under the curd for spring flair

Serving Suggestions:

These easy to make lemon squares are perfect for a tea tray or tucked into a spring picnic basket. Serve with a Carrot Cake Iced Latte, or pair with Pansy Shortbread Cookies for a colorful, floral-themed dessert spread. They also make a great ending to brunch alongside fresh fruit and soft cheeses.

Storage Instructions:

• Store in an airtight container in the fridge for up to 5 days

• Freeze in layers with parchment between for up to 3 months

• Thaw in the fridge overnight before serving

Tools You’ll Need:

• 9x13” baking dish

• Mixing bowls

• Pastry Blender or fork

• Microplane/zester

• Parchment paper

• Fine-mesh strainer (optional, for dusting sugar)

Frequently Asked Questions:

Can I make these ahead of time?
Yes! They taste even better the next day and hold up well in the fridge or freezer.

Can I use bottled lemon juice?
Technically yes, but fresh lemon juice gives the best flavor—especially when paired with zest.

Why do my lemon squares have a crust on top?
This can happen if the eggs are over-beaten. Whisk just until smooth for a silky filling.

Can I double the recipe?
Yes, bake in two pans or a large sheet pan. Add 5 to 10 minutes of bake time as needed. This recipe can also be halved and baked in a 9 x 9-inch (22 x 22-cm) pan!

Final Thoughts:

There’s something comforting about a recipe that’s stood the test of time. I have been making these for years, and they still make me giddy each spring! These lemon squares are as classic as they come—simple, sweet, and just the right amount of sunshine. If you enjoyed this recipe, you might also love my Maple Walnut Cake or Lemon Shortbread Cookies.

xoxo Kayla

---

Yield: 12

Author: Kayla Lobermeier

Print

With ImageWithout Image

Classic Lemon Squares

These Classic Lemon Squares are the kind of simple, sunny treat that never goes out of style—bright, tangy lemon curd layered over a buttery shortbread crust, with the perfect dusting of powdered sugar. They’re quick to make, easy to share, and feel like a little piece of sunshine on a plate.

Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour

Cook modePrevent screen from turning off

Ingredients

Shortcrust:

• 2 cups (250 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (30 g) powdered sugar
• 1/4 tsp kosher salt
• 1 cup (232 g) salted butter, cold and cubed

Lemon Curd Filling:

• 8 large eggs
• 3 cups (620 g) granulated sugar
• 3/4 cup (180 ml) fresh lemon juice
• 4 tsp lemon zest
• 1/2 cup (63 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• Powdered sugar, for topping

Instructions

To make the Shortcrust:

1. Preheat the oven to 350° F (177° C). Butter and flour a 9 x 13-inch (23 x 33-cm) baking dish and set this aside. You can also choose to line the dish with parchment paper for easy removal, if desired.
2. In a medium bowl, whisk together the flour, sugar, powdered sugar, and salt. Then, with a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs about the size of a pea.
3. Press the mixture into the bottom of the baking dish, pressing it as tightly as possible.
4. Bake the crust in the preheated oven for about 20 to 22 minutes or until set and lightly golden brown.

To make the Lemon Curd Filling:

1. While the crust is baking, make the Lemon Curd Filling. To a large bowl, whisk the eggs and sugar together until foamy and the sugar is dissolved, about 2 minutes. Add the lemon juice, lemon zest, flour, baking powder, and salt. Whisk until well combined and there are no streaks, another 2 minutes.
2. When the crust has finished baking, lower the oven temperature to 325° F (163° C). Pour the lemon filling over the top of the crust.
3. Return the pan to the oven and bake the lemon bars for about 50 to 60 minutes, or until the bars are set and the center is slightly jiggly like jell-o.
4. Remove the bars from the oven and set the pan on a wire cooling rack to cool.
5. When the bars have cooled to room temperature, dust the top with powdered sugar. You can remove the bars from the pan by gently lifting the parchment paper out of the pan, or cutting into squares. This recipe makes 12 bars.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Tag @underatinroof on instagram and hashtag it #

---

You Might Also Like

---