Meet the treat that never fails to brighten a day: Easy Lemon Squares! Imagine a buttery, melt-in-your-mouth crust topped with a zesty, tangy lemon filling that somehow manages to be rich and refreshingly light at the same time. Whether you’re in the mood for a sunny pick-me-up or you want to wow guests at your next gathering, these bars strike that perfect balance between sweet and tart. Trust me, once you try them, you’ll find yourself making Easy Lemon Squares again and again—for picnics, potlucks, or a simple afternoon treat with coffee.

Easy Lemon Squares Recipe - Recipe Image

Ingredients You’ll Need

Every element in Easy Lemon Squares serves a delicious purpose. From the real lemon juice that wakes up your taste buds, to the simple pantry staples that come together in harmony, you’ll find that a handful of ingredients can deliver pure sunny magic. Let’s break it down, so you know why each is absolutely essential.

Unsalted Butter (1 cup, softened): The base of that crave-worthy crust, butter keeps things tender with a rich, authentic flavor.
Granulated Sugar (1/2 cup for crust, 1 1/2 cups for filling): Adds just the right sweetness to both layers, balancing the tartness of the lemon.
All-Purpose Flour (2 cups for crust, 1/4 cup for filling): Holds it all together, creating a tender but sturdy base and helping the lemon layer set perfectly.
Salt (1/4 teaspoon): Just a pinch amplifies all the other flavors, especially the citrus notes.
Large Eggs (4): The secret to that silky, custardy lemon filling—eggs give structure and keep everything beautifully creamy.
Freshly Squeezed Lemon Juice (2/3 cup): The star player—fresh juice really makes the lemon flavor shine through.
Lemon Zest (2 teaspoons): Intensifies the citrus punch—use more if you’re a lemon addict!
Powdered Sugar (for dusting): The finishing touch—dusting brings a pretty, bakery-style look and adds a soft sweetness to every bite.

How to Make Easy Lemon Squares

Step 1: Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and grease it well, or line it with parchment paper if you want easy lift-out squares later. This not only helps prevent sticking but also guarantees neat, picture-perfect bars.

Step 2: Blend the Buttery Shortbread Crust

In a medium bowl, cream together your softened unsalted butter with 1/2 cup of granulated sugar until the mixture looks light and fluffy. Don’t rush this step—a creamy base means a tender crust! Add 2 cups of all-purpose flour and that pinch of salt, and mix just until you get a soft, crumbly dough.

Step 3: Press and Bake the Crust

Pour your dough into the prepared pan and use clean hands or the bottom of a measuring cup to press it evenly and firmly across the bottom. Smooth it right into the corners for that classic lemon square look. Bake for 15 to 20 minutes, or until the edges are just starting to go golden, but the center is still pale.

Step 4: Make the Dreamy Lemon Filling

While your crust bakes, whisk together the eggs, 1 1/2 cups granulated sugar, 1/4 cup flour, lemon juice, and lemon zest in a separate bowl. The mixture should be silky smooth, bright, and almost creamy. This is where all that citrus magic happens!

Step 5: Pour, Bake, and Set

As soon as your crust is out of the oven (it’s fine if it’s still hot), pour the lemon filling evenly over the surface. Carefully return the pan to the oven and bake for another 20 to 25 minutes. When the center is set and no longer jiggles, it’s done—trust the visual! Let it cool completely before moving on to the best part.

Step 6: Cool, Dust, and Slice

Once fully cooled, give the top a generous shower of powdered sugar. Use a sharp knife to cut your Easy Lemon Squares into neat bars. Wipe the blade between cuts for the cleanest edges (if you can wait that long to dig in!).

How to Serve Easy Lemon Squares

Garnishes

A cloud of powdered sugar is the classic finish—light, pretty, and just sweet enough. For a fancier touch, sometimes I add a twist of lemon peel, a few fresh raspberries, or even a sprinkle of extra lemon zest. It’s all about those sunny, eye-catching details!

Side Dishes

Pair your Easy Lemon Squares with a scoop of vanilla ice cream or a dollop of whipped cream for an elegant dessert. They go beautifully with fresh berries or a simple fruit salad, especially if you’re after something refreshing and light.

Creative Ways to Present

Try stacking the squares on a cake stand for a high-tea vibe, arranging them in cupcake liners for grab-and-go treats, or cutting them into bite-sized cubes to serve as part of a dessert platter. For parties, use mini flags or edible flowers to really make your Easy Lemon Squares the star.

Make Ahead and Storage

Storing Leftovers

Place your completely cooled lemon squares in an airtight container and pop them in the fridge. They’ll stay beautifully fresh for up to 5 days—though I promise, they rarely last that long!

Freezing

To stash some for later, arrange the cut squares in a single layer on a baking sheet, freeze briefly until firm, then transfer to an airtight container with parchment between layers. Easy Lemon Squares will keep their bright, zesty flavor in the freezer for up to three months.

Reheating

While Easy Lemon Squares don’t really need reheating, you can let them come to room temperature or enjoy chilled straight from the fridge. If you prefer a just-baked feel, a quick 10-second zap in the microwave will do the trick—just don’t overdo it!

FAQs

Can I use bottled lemon juice instead of fresh?

You can, but for that truly vibrant flavor and natural zing, freshly squeezed lemon juice makes all the difference. The bottled stuff is convenient, but it just can’t match the brightness fresh lemons bring to Easy Lemon Squares.

How do I know when the lemon layer is set?

Gently jiggle the pan—if the center wobbles like loose jelly, give it a few more minutes. The filling should look slightly firm and not move much when you shake the pan, and it will set fully as it cools.

Can I make Easy Lemon Squares gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free all-purpose blend. Just double-check the mix is designed for baking, and you’ll be slicing into perfectly tangy, gluten-free lemon squares.

What’s the best way to get clean cuts?

Use a sharp knife, and wipe the blade clean between slices. You can even chill the bars before cutting for extra neat squares—this helps keep the filling firm and prevents sticking.

Can I double this recipe for a crowd?

Yes! Simply use a larger pan or two 9×13-inch pans, and keep an eye on the baking time. Easy Lemon Squares are a fantastic make-ahead dessert for parties, potlucks, or any time you want to share a little sunshine.

Final Thoughts

If you’ve been searching for a crowd-pleasing, sunshine-packed treat, these Easy Lemon Squares belong in your baking rotation. The vivid lemon flavor, luscious texture, and pure ease make them a joy to whip up and share. So grab those lemons and treat yourself—you’ll be glad you did!

Easy Lemon Squares Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 1 hour
Yield: 24 squares 1x
Diet: Vegetarian

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Description

These Easy Lemon Squares are a delightful citrus dessert perfect for any occasion. With a buttery crust and tangy lemon filling, these bars are sure to impress your friends and family.

Ingredients

Scale

For the crust:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the filling:

4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
2/3 cup freshly squeezed lemon juice
2 teaspoons lemon zest

Powdered sugar for dusting

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line with parchment paper.
Prepare the crust: Cream together softened butter and 1/2 cup sugar. Mix in 2 cups of flour and salt to form a dough. Press into the prepared pan and bake for 15-20 minutes.
Make the filling: Whisk together eggs, 1 1/2 cups sugar, 1/4 cup flour, lemon juice, and zest until smooth.
Add filling: Pour the lemon mixture over the hot crust and bake for an additional 20-25 minutes.
Cool and serve: Let the squares cool in the pan, dust with powdered sugar, cut into squares, and serve.