Classic Lemon Squares

Lemon squares are one of our all time favorite treats! We’re huge fans of citrus in any dish but this one just really satisfies us! It’s simple and easy to serve making the perfect hostess gift. They last about 3 days covered and refrigerated. Tried and true, we’ve been making these for years. We’ve also made these in big batches a large deep cookie tray (when we do it this way, we simply spray the tray - no parchment paper).


Yields: 16 - 2 inch (5 cm) squares


Crust (base)

  • 1/2 cup (113 grams) unsalted butter, at room temperature

  • 1/4 cup (30 grams) confectioner's (powdered or icing) sugar

  • 1 cup (130 grams) all purpose flour

  • 1/4 teaspoon (1 gram) salt

Lemon Filling:

  • 1 cup (200 grams) granulated white sugar

  • 1 tablespoons (5 grams) grated lemon zest

  • 2 tablespoons (20 grams) all purpose flour

  • 1/8 teaspoon salt

  • 2 large (100 grams) eggs, at room temperature

  • 1/3 cup (80 ml/grams) freshly squeezed lemon juice (approximately two large lemons)


  • Confectioners (powdered or icing )sugar

  • Optional: Shredded Coconut



First, preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line an 8 inch (20 cm) square baking pan with parchment paper and spray lightly with cooking spray or butter it.


  1. Beat your butter until smooth (using a mixer or by hand).

  2. Add the sugar and beat until creamy smooth.

  3. Add the flour and salt and beat until the dough just starts to come together. Don’t over mix.

  4. Press it evenly into the bottom of your prepared pan using your fingers. Make sure not to pack it down too hard (touch it as little as possible). Bake for 18 - 20 minutes, or until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling:

  1. In a bowl, rub the lemon zest into the sugar. Stir in the flour and salt.

  2. In another large bowl, whisk the eggs. Gradually whisk in the sugar mixture until smooth.

  3. Add the lemon juice and stir to combine. Pour the filling over the crust and bake for about 18-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool. Refrigerate the bars for about one hour or until firm. This will make it easier to cut the Lemon Bars.

  4. When you are ready to serve, cut into squares and dust with powdered sugar using a fine sift. If you like, you can also add shredded coconut for a bit of a crunch (some people don’t like this twist on the traditional square so we added it as optional).