Lemon Squares

star rating (48) rate this recipe »
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Lemon Squares

star rating (48) rate this recipe »
Published prior to 2008

The recipe for these "melt-in-your-mouth" squares comes from Peg Hurley, an old Lexington, Massachusetts, friend of the Sands'. She says they are even better sprinkled with confectioners' sugar after they've cooled.

1/2 cup (1 stick, 4 ounces) butter
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) confectioners' sugar

2 large eggs
1 cup (7 ounces) granulated sugar
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1/2 ounce) King Arthur Unbleached All-Purpose Flour
a pinch of salt

Preheat your oven to 350°F.

Cut the butter into the flour and confectioners' sugar and press into a 9-inch square pan. Bake 20 minutes or until light brown.

Combine the topping ingredients. When the bottom is done, and still hot, pour the topping over it and continue baking for about 25 minutes.

Sprinkle top with confectioners' sugar.


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  • star rating 03/13/2015
  • Laura from North Attleboro, MA
  • Use the entire lemon! I followed recipe exactly except I used the lemon zest in the crust. Also, I peeled the pith off the lemon, took out the pits and put in my food processor. I removed the large pieces of pulp and added to the filling for more lemon flavor. Easy, delicious with no lemon waste! Family loves it!
  • star rating 09/22/2014
  • JT from Washington State
  • A simple and great recipe. I really enjoyed it. However, I have one suggestion to make: Maybe I missed this but the instructions need to stress building a crust (like a pizza) around the edges. This will prevent the lemon filling from pouring over the sides of the crust and keep the lemon topping on top of the base.
  • star rating 03/27/2014
  • Lauren from New York, NY
  • This is going to be my go-to recipe from now on for desserts! Was very easy, inexpensive recipe that definitely had everyone very impressed! My only adaptations were to use 8 tbs of lemon juice, an extra tbs of flour and an extra tbs of sugar because it seemed a little thin with the extra lemon juice. Perfect amount of tart lemon flavor, have everyone asking for the recipe. Highly recommend!
  • star rating 09/03/2013
  • Tera from Boston
  • The first time I made this recipe, I doubled the lemon juice and added lemon zest to the crust. It was delicious, although not as lemony as I would have liked. The next time I made it I used 7 tbsps and it came out perfectly!
  • star rating 08/12/2013
  • Olga from Los Angeles, CA
  • I'm not sure what happened... My lemon bars formed a light crust on top. They tasted very good, but they weren't what I expected and didn't look like the picture online. I doubled the recipe because I was baking them for a party. I did add more lemon juice to the filling based on other people's suggestions. Can you tell me what may have gone wrong. They came out with a very thin light crust on top. I would love to try the recipe again because it was simple and very delicious. I just want them to be gooey on top.
    I would suggest to give our Baker's Hotline a call so we can troubleshoot what may have happened!-Jon 855 371 2253
  • star rating 07/15/2013
  • KellyBStout from Las Vegas, NV
  • Fantastic easy recipe. Based on other comments, I added a touch of lemon oil to the crust and the topping, and increased the amount of lemon juice in the topping. They were a big hit at home and at work.
  • star rating 03/24/2013
  • Kari from Kansas
  • I doubled the recipe & took previous reviewers advice & added lemon zest to the crust. It is plenty lemon-y and VERY good.
  • star rating 02/21/2013
  • Beth from Lancaster,Ky
  • Based on other reviews I doubled the amount of lemon juice. My husband said he still couldn't taste the lemon. I thought it was a subtle lemon flavor. It is a good recipe but I would recommend doubling the lemon juice. Next time I may use lemon essential oil in the crust to give it a kick.
  • star rating 12/18/2012
  • Sarah from Nevada
  • I used King Arthur Gluten Free Flour with this, and it turned out great! I also doubled the amount of lemon juice, and put lemon zest in the crust.
  • star rating 11/21/2012
  • Andy from Utah
  • I cook for a small "mancamp" and have baked these lemon squares many times. They are simple to make with ingredients that I always have on hand. They are a camp favorite and a welcome alternative to brownies or cookies when sent out in lunches.
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