Easiest Ever Lemon Squares
Brighten up your day with these zesty and irresistible Easiest Ever Lemon Squares! Perfect for lemon lovers, this recipe combines a buttery, melt-in-your-mouth shortbread crust with a tangy, sweet lemon filling that’s beautifully balanced and effortless to make. With just 15 minutes of prep time, simple pantry ingredients, and a refreshingly vibrant flavor thanks to freshly squeezed lemon juice and zest, this dessert is as quick as it is delicious. The bars are baked to perfection, chilled for the ultimate creamy texture, and finished with a light dusting of powdered sugar for an elegant touch. Ideal for any occasion, from weekday treats to special gatherings, these lemon squares are the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 200 grams all-purpose flour
- 50 grams granulated sugar
- 200 grams granulated sugar (filling)
- 30 grams all-purpose flour (filling)
- 3 count large eggs
- 120 milliliters freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon powdered sugar (for topping)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the 150g of unsalted butter, 200g of all-purpose flour, and 50g of granulated sugar. Mix with a fork or your hands until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking pan to form the crust. Use the back of a spoon or your hands to smooth it out.
Bake the crust in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.
In another bowl, whisk together the 200g of granulated sugar (filling), 30g of all-purpose flour (filling), and 3 large eggs until smooth.
Add the 120ml of freshly squeezed lemon juice and 1 tablespoon of lemon zest to the egg mixture. Whisk until well combined.
Pour the lemon filling over the slightly cooled crust, spreading it out evenly.
Bake the assembled lemon squares in the oven for 20 minutes or until the filling is set and no longer jiggly in the middle.
Remove the pan from the oven and allow the lemon squares to cool completely in the pan, then refrigerate for at least 1 hour to firm up.
Lift the lemon squares out of the pan using the parchment paper overhang, and cut into 9 squares.
Dust the tops with powdered sugar before serving.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 29.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
