Freezable Lemon Squares
Bright, zesty, and irresistibly refreshing, these Freezable Lemon Squares are the ultimate make-ahead dessert for citrus lovers. Perfectly balanced between tangy and sweet, this recipe features a buttery shortbread crust topped with a velvety lemon filling made from freshly squeezed lemon juice and zest. With just 20 minutes of prep time and a no-fuss freezing option, these lemon squares are as convenient as they are mouthwatering, making them ideal for parties, picnics, or whenever you need a quick dessert on hand. Lightly dusted with powdered sugar for a touch of elegance, each bite delivers a burst of sunshine that can be enjoyed straight from the fridge or freezer. Whether served at room temperature or chilled, these classic lemon bars are sure to become a go-to treat in your recipe repertoire.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Powdered sugar
- 0.75 cups Unsalted butter, softened
- 2 cups Granulated sugar
- 4 units Large eggs
- 0.5 cups Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 0.25 cups All-purpose flour (for filling)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper for easier removal.
In a medium-sized bowl, mix 1.5 cups of flour and 0.5 cups of powdered sugar together. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake in the preheated oven for 20 minutes, or until lightly golden. Remove and set aside.
While the crust is baking, prepare the lemon filling. In a large mixing bowl, whisk together the granulated sugar and the eggs until smooth and fluffy.
Stir in the 0.5 cups of lemon juice, 1 tablespoon of lemon zest, and 0.25 cups of flour. Mix until fully combined and no lumps remain.
Pour the lemon filling over the baked crust, spreading it evenly. Return the dish to the oven and bake for an additional 25 minutes, or until the filling is set and no longer jiggles in the center.
Remove the lemon squares from the oven and allow them to cool completely in the pan. Once cool, transfer the dish to the refrigerator and chill for at least 1 hour.
Once chilled, use a sharp knife to cut the lemon squares into 16 equal pieces. Dust the tops with powdered sugar if desired.
To freeze, place the lemon squares in a single layer in an airtight container, separating layers with parchment paper. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 30.0 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 42 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.
