Lemon Squares Recipe is Cheerfully Easy Dessert
Tangy, bright and so full of zest. This shortbread and lemon custard dessert is the best lemon recipe I’ve eaten. This is simply the best lemon squares recipe as it is cheap, delicious and easy to make. The only thing you will be questioning is whether or not to call this zippy and zesty lemon bars or lemon squares. Either way, let’s learn how to make the best lemon bars recipe ever.
Lemon is one of those desserts that you really learn to appreciate as you grow older. It balances out sweetness just right, gives bright and cheerful undertones to your taste buds and is also a perfect ending to most meals. This lemon squares recipe is made with two fresh lemons, but you could substitute it for bottled lemon juice in a pinch. Or better yet, try another citrus fruit you might have on hand. Perhaps some lime or an orange would make a fabulous change of pace?
Some lemon bars recipes use a lot of sugar in their recipe. I encourage you not to go overboard and try the 3/4 cup given here if you really appreciate the zippy taste of lemons. However, if you are just a sweet tooth fanatic, up the sugar to 1 cup even. But I warned you, it will not be as zesty as the original recipe. This recipe is the best when lemons are in season in your area, but it will taste great regardless of the time of year.
So what is the difference between lemon bars and lemon squares? Simple: the shape. Lemon bars are cut into rectangular pieces and lemon squares are you guessed it, cut into squares. Can’t get enough lemon? Try out this easy lemon swiss roll cake next. But for now, let’s make this recipe!
Step-By-Step Instructions
This recipe has a a two step process in which you make a crust bake it and then bake the filling. But neither component is difficult and you can make the crust well in advance.
Step 1: Make the Crust
In a large bowl, you want to cream softened butter and sugar until smooth. You can use a hand mixer, stand mixer or a simple spoon. We find it just as easy to make this all by hand.
Next, you will add in the flour to the butter and sugar. You don’t want to beat a lot of air into this recipe or overwork the dough. If you are using a mixer, use the lowest speed and be gentle. Using a spoon will ensure this crust is delicate and flaky.
Beat the mixture until it just starts to come together and is crumbly and loose. It should have the texture of wet sand. The dough will hold its shape when squeezed but easily crumbles apart when you move it around.
Pour this into lined pan and spread out evenly. It will be a loose texture at this stage. This is perfect.
Next, press the dough down firmly and evenly until it looks like the picture below. Now you need to chill the dough while the oven preheats. We recommend using a metal pan. If you use glass and it’s the soda lime glass, the pan has to come back up to room temperature before placing it into the oven for safety. Chilled metal can go straight into the oven.
Bake the crust until the edges are lightly browned and then cool on a wire rack. While the crust is cooling, you can get your filling ingredients out and let them come to room temperature.
Step 2: Zest and Juice the Lemons
The first thing you want to do is wash and dry your lemons. When it comes to washing produce, do not use soap! Washing means to run it under cool water for 30 – 45 seconds while gentle rubbing the fruit with your hands. Pat dry.
You will want to zest your lemon and then cut it open and juice it into a separate container.
A strainer will catch all the seeds. We recommend using one so you don’t have to pick them out.
You should end up with about 1/3 a cup or 80 mL of lemon juice.
Step 3: Prepare and Bake the Filling
In a separate continue, you will want to add the flour and zest into the sugar. Whisk it until there are no lumps.
You want to break the eggs into a larger container and add the sugar mixture. Beat these together and then stir in the lemon juice.
It will be a very thin batter. This is normal.
Now you pour it on top of the cooled crust and return it to the oven.
Bake until the center just barely wobbles when shaken. Some browning can occur and is normal. Cool completely in the pan and then chill several hours.
After the squares are cooled, coat in powdered sugar and slice into squares or bars. Store any leftovers in the fridge.
Substitutions & Tips
Here are some common substitutions for the recipe.
- You can use bottled juice but fresh lemons is the best for this recipe.
- Margarine can be used instead of butter for the crust. Do not use vegetable oil spread or shortening as the fat content is different and will result in an unpleasant taste, texture or both.
- Instead of lemons, try limes or oranges for the filling.
- If using a stand or hand mixer, stay on a low speed and do not over-mix. Shortbreads and custards are best made by hand for the best texture and flavor.
- Add a bit of the lemon zest to the shortbread crust to have citrus flavor throughout.
- Top with with whipped cream for garnish.
Storage
These are best the same or next day but can be stored chilled up to 5 days in the fridge. The filling will soften the crust as it ages. You can freeze the lemon squares up to one month in an airtight container. Dust with powdered sugar right before serving as the sugar topping will absorb into the filling within a short amount of time.
Lemon Squares Recipe
Ingredients
For the Crust
- 1 ¼ cups (168g) flour
- ½ cup (113g) softened butter
- ⅓ cup (56g) sugar
For the Filling
- ¾ cup (150g) sugar
- 2 medium (116g) lemons
- 2 large (100g) eggs
- 2 tbs (19g) flour
For the Topping
- 1 tbs (8g) powdered sugar
Instructions
For the Crust
- Line one 8 inch (20cm) square pan with aluminum foil or parchment paper. If using aluminum foil, spray with non stick spray or coat generously with butter.
- In a large bowl, cream together butter and sugar. Beat in flour until mixture begins to come together and looks like breadcrumbs. Spread evenly into the prepared pan and firmly press down. Chill until firm, about 20 minutes.
- While crust is chilling, preheat oven to 350F (180C.)
- Bake 15 – 20 minutes or until the edges are a golden brown. Cool on a wire rack.
For the Filling
- Wash the lemons by running under cool water and pat dry. Zest and juice the lemons.
- In a small bowl, whisk the flour and sugar together. Whisk in the lemon zest. Set aside.
- In a large bowl, beat together two eggs. Beat in the sugar mixture. Next, gently stir in the lemon juice until just combined. Do not over-mix the batter. Pour mixture on top of the cooled crust.
- Return the pan to the oven and bake an additional 15 – 20 minutes or until the middle gently wobbles when shaken. Remove pan carefully from oven to a wire rack. Allow the pan to cool then refrigerate until chilled, about 2 – 4 hours.
For the Topping
- Carefully lift the lemon squares from the pan and place on a cutting board. Cut into 16 squares. Dust the tops with powdered sugar before serving. Store any leftovers up to 5 days in the refrigerator.
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