If you are a fan of lemon desserts, then you are going to absolutely love these Easy Lemon Squares. A buttery shortbread crust with a tangy lemon topping creates this luscious citrus dessert.

These lemon squares are a real favourite in my home, and with good reason too. Not heavy or dense, these make a great dessert or treat. What I really love about this dessert is that it can be made even a day in advance. Bake and keep refrigerated, then just before serving, sift powdered sugar over the top and slice into squares. Dessert sorted!!!

Besides being so easy to make, this recipe uses minimal and basic ingredients. with just 6 ingredients, baking these lemon squares is an absolute breeze.

Made with a sweet buttery shortbread crust and topped with a tangy lemon filling, this is one amazing dessert.

MAKING THE EASY LEMON SQUARES

FOR THE CRUST

Start by making the shortbread crust. In a bowl, combine the powdered / icing sugar, white granulated sugar and flour.

Using your fingertips, rub the butter into the sugar and flour mixture and mix to form a soft dough.

Press out the dough evenly into a greased and lined 8 inch / 20cm square container and prick the crust with a fork. This will let the steam out ensure that the crust does not rise. Bake at

320°F / 160°C for 15 minutes until lightly browned. Remove from the oven and pour the lemon filling over the base.

TO MAKE THE LEMON TOPPING

Using an electric, handheld beater or whisk beat the eggs and sugar very well, for about 5 minutes. This will help dissolve the sugar and avoid the grainy texture once the lemon squares have been baked.

Add in the lemon juice, lemon zest and flour and beat for 1 minute or until smooth. Pour this filling over the partially baked crust. Return it immediately to the oven and bake for a further  20 to 25 minutes until golden brown and firmly set.

Allow to cool before slicing and dusting with powdered / icing sugar.

It is important to allow the lemon bars to cool completely before slicing. This ensures that the inside is well set and makes slicing into neat squares easier. To help speed the cooling process, I usually pop the tin into the refrigerator for about 30 minutes or until completely cool before slicing.

Enjoy ♥

5 from 2 votes

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Easy Lemon Squares

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

If you are a fan of lemon desserts, then you are going to absolutely love these Easy Lemon Squares. A buttery shortbread crust with a tangy lemon topping creates this luscious citrus dessert.

Course: Dessert

Servings: 9 Squares

Ingredients

FOR THE CRUST

• 1 ¼ cup / 150g all purpose / cake flour
• 2 Tablespoons / 25g white sugar
• 2 Tablespoons / 15g powdered / icing sugar
• 10 Tablespoons / 140g butter

FOR THE TOPPING

• 3 large eggs
• 1 cup / 200g white sugar
• ¼ cup / 60ml freshly squeezed lemon juice
• ⅓ cup / 40g all purpose / cake flour

Instructions

TO MAKE THE CRUST

1. Start by making the shortbread crust. In a bowl, combine the powdered / icing sugar, white granulated sugar and flour.
2. Using your fingertips, rub the butter into the sugar and flour mixture and mix to form a soft dough.
3. Press out the dough evenly into a greased and lined 8 inch / 20cm square container and prick the crust with a fork. This will let the steam out ensure that the crust does not rise. Bake at
4. 320°F / 160°C for 15 minutes until lightly browned. Remove from the oven and pour the lemon filling over the base.

TO MAKE THE LEMON TOPPING

1. Using an electric, handheld beater or whisk beat the eggs and sugar very well, for about 5 minutes. This will help dissolve the sugar and avoid the grainy texture once the lemon squares have been baked.
2. Add in the lemon juice, lemon zest and flour and beat for 1 minute or until smooth. Pour this filling over the partially baked crust. Return it immediately to the oven and bake for a further 20 to 25 minutes until golden brown and firmly set.
3. Allow to cool before slicing and dusting with powdered / icing sugar. SEE NOTE 1

Recipe Notes

1. It is important to allow the lemon bars to cool completely before slicing. This ensures that the inside is well set and makes slicing into neat squares easier. To help speed the cooling process, I usually pop the tin into the refrigerator for about 30 minutes or until completely cool before slicing.