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Lemon Squares

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Lemon Squares Recipe

These classic lemon squares feature a buttery crust, and smooth, rich filling with the perfect balance of sweet and tang.

Recipe update: Thanks to feedback from you, our readers, we've made some changes to this recipe as of 12/11/17, giving the bars thicker, more lemon-y filling.

At a glance

Prep
Bake
Total
Yield
16 servings

Ingredients

Choose your measure:

Crust

Topping

Instructions

  1. Preheat the oven to 350°F.
  2. To make the crust: Whisk together the flour, salt, and confectioners' sugar. Work in the butter until it's evenly distributed; the mixture will be crumbly. Press the crust firmly into an ungreased 8" square pan.
  3. Bake the crust for 30 to 35 minutes, or until it's golden brown. Remove it from the oven, and reduce the oven temperature to 325°F.
  4. While the crust is baking, make the topping: Combine the whole eggs, egg yolk, and sugars and whisk until smooth. Add the flour and salt, then the lemon juice, and whisk until thoroughly combined.
  5. Let the filling sit for 15 minutes or so, until the bubbles (mostly) disappear.
  6. While the baked crust is still hot, pour the topping over it. Return the bars to the oven and bake until they appear set and relatively dry on top, about 30 minutes.
  7. Remove the bars from the oven, and cool them on a rack. Let them cool completely before slicing. Just before serving, sprinkle the top of the bars with confectioners' sugar.
  8. Store any leftovers in the refrigerator for up to several (3 to 4) days.