Old-Fashioned Lemon Squares
Inside: These old-fashioned lemon squares have a buttery shortbread crust, bright lemon filling, and a dusting of powdered sugar. They’re an easy make-ahead dessert for potlucks, baby showers, luncheons, and summer gatherings.
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There are certain recipes that seem to show up in almost every family recipe binder and church or Junior League cookbook. Lemon squares are right up there with pound cake, pecan pie, and deviled eggs.
For as long as I can remember, they’ve been a staple at baby showers, potlucks, and ladies luncheons. There’s just something about that combination of buttery shortbread crust, bright lemon filling, and a dusting of powdered sugar that we just can’t get enough of.
I love them even more because they use simple ingredients, can be made ahead of time, and travel well when you need a dessert to take somewhere.
If you’re looking for an old-fashioned lemon squares recipe that feels like it came straight from a well-loved old school cookbook, this is the kind of classic dessert people have been making and sharing for generations.
Why These Old-Fashioned Lemon Squares Have Stood the Test of Time.
- A classic community cookbook dessert.
This retro recipe has all the familiar flavors people expect from old-fashioned lemon squares without requiring any complicated techniques or special ingredients. - Perfect for make-ahead entertaining.
The bars need time to cool and chill, which makes them a great dessert to prepare the day before a shower, luncheon, or family gathering. - Easy to serve a crowd.
One 9×13 pan makes enough squares for potlucks, church suppers, holiday gatherings, and neighborhood get-togethers. - Bright and refreshing.
The lemon filling balances the buttery shortbread crust, making these squares especially welcome during spring and summer. - Made with simple pantry ingredients.
Aside from a few fresh lemons, you probably already have most of the ingredients on hand.
Ingredients for Old-Fashioned Lemon Squares.
One of the reasons lemon squares have remained so popular over the years is that they use simple ingredients most home bakers already keep on hand.
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling:
- 5 large eggs
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 2/3 cup fresh lemon juice (about 4 to 5 lemons)
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
For Serving:
- Powdered sugar for dusting
Ingredient Notes.
- Fresh lemon juice is worth the extra effort. Bottled lemon juice will work in a pinch, but fresh lemons give these bars their bright, classic flavor.
- Don’t skip the lemon zest. The zest adds plenty of lemon flavor without making the filling overly tart.
- Allow the butter to soften first. Softened butter creates the tender, buttery shortbread crust that makes old-fashioned lemon squares so good.
How to Make Old-Fashioned Lemon Squares.
Step 1: Prepare the Pan.
Preheat the oven to 350°F.
Line a 9×13-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out later. This makes cutting and serving much easier.
Step 2: Make the Shortbread Crust.
Beat the softened butter and powdered sugar together until smooth and creamy. Add the flour and salt and mix just until a soft dough forms. Press the dough evenly into the prepared baking dish.
Step 3: Bake the Crust.
Bake for 18 to 22 minutes, or until the edges are lightly golden. While the crust bakes, prepare the filling.
Step 4: Make the Lemon Filling.
Whisk together the eggs, sugar, flour, lemon juice, lemon zest, and salt until smooth and well combined.
Step 5: Add the Filling.
Pour the lemon filling over the warm crust.
Step 6: Bake the Lemon Squares.
Return the pan to the oven and bake for 20 to 24 minutes, or until the center is set and no longer appears wet.
The filling should have only a slight jiggle in the center when the pan is gently shaken.
Step 7: Cool Completely.
Place the pan on a wire rack and allow the lemon squares to cool at room temperature for about 1 hour.
Step 8: Chill Before Serving.
Transfer the cooled pan to the refrigerator and chill for at least 2 hours, or until completely cold. Chilling helps the filling finish setting and makes the bars easier to slice cleanly.
Step 9: Dust and Serve.
Lift the bars from the pan using the parchment paper. Dust generously with powdered sugar and cut into squares before serving.
Recipe for Old-Fashioned Lemon Squares.
Old-Fashioned Lemon Squares
Ingredients
For the Shortbread Crust
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling
- 5 large eggs
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 2/3 cup fresh lemon juice about 4-5 lemons
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
For Serving
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out later.
- In a large mixing bowl, beat the softened butter and powdered sugar until smooth and creamy. Add the flour and salt and mix just until a soft dough forms. Press the dough evenly into the prepared baking dish.
- Bake the crust for 18 to 22 minutes, or until the edges are lightly golden.
- While the crust bakes, whisk together the eggs, sugar, flour, lemon juice, lemon zest, and salt until smooth and well combined.
- Pour the lemon filling over the warm crust.
- Return the pan to the oven and bake for 20 to 24 minutes, or until the center is set and no longer appears wet. The filling should have only a slight jiggle in the center when the pan is gently shaken.
- Place the pan on a wire rack and allow the lemon squares to cool at room temperature for about 1 hour.
- Transfer the cooled pan to the refrigerator and chill for at least 2 hours, or until completely cold.
- Lift the bars from the pan using the parchment paper. Dust generously with powdered sugar and cut into squares before serving.
Notes
- Fresh lemon juice gives these bars the brightest flavor.
- Don’t skip the chilling time. It helps the filling finish setting and makes the bars easier to slice cleanly.
- Dust with powdered sugar just before serving for the prettiest presentation.
- Store leftovers covered in the refrigerator for up to 4 days.
Tips for the Best Lemon Squares.
- Use fresh lemon juice whenever possible. Fresh lemons give these bars their bright, classic flavor. Bottled lemon juice works in a pinch, but the flavor won’t be quite as fresh.
- Don’t skip the chilling time. Lemon squares continue to set as they cool. Chilling them for at least 2 hours helps create cleaner slices and a better texture.
- Watch carefully during the second bake. The filling should be set around the edges with just a slight jiggle in the center. Overbaking can make the filling less tender.
- Line the pan with parchment paper. The parchment overhang makes it much easier to lift the bars from the pan before slicing and serving.
- Dust with powdered sugar just before serving. If added too early, the powdered sugar can begin to dissolve into the top of the bars.
How to Store and Freeze Lemon Squares.
Store lemon squares in an airtight container in the refrigerator for up to 4 days. If you’re stacking them, place a sheet of parchment or wax paper between the layers to help prevent sticking. For the prettiest presentation, wait to dust the bars with powdered sugar until shortly before serving.
If you’d like to freeze them, allow the bars to cool and chill completely first. Place them in a freezer-safe container, preferably before adding the powdered sugar, and freeze for up to 3 months. When you’re ready to serve them, thaw overnight in the refrigerator and dust with powdered sugar just before serving.
Frequently Asked Questions About Lemon Squares.
Why did my lemon squares crack on top?
Small cracks are usually caused by overbaking. The filling should be set but still have a slight jiggle in the center when you remove it from the oven.
Why are my lemon squares runny?
Lemon squares may not set properly if they are underbaked or not chilled long enough. Be sure to allow them to cool completely and chill before slicing.
What’s the difference between lemon squares and lemon bars?
The names are generally used interchangeably. Some families call them lemon squares, while others call them lemon bars, but they’re usually the same dessert: a lemon filling baked over a shortbread-style crust.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled lemon juice can be substituted if that’s what you have available.
Do lemon squares need to be refrigerated?
Yes. Because the filling contains eggs, lemon squares should be stored in the refrigerator once they have cooled completely. They can sit out while serving, but for longer storage, keep them covered in the refrigerator for up to 4 days. Many people actually prefer lemon squares chilled since the filling becomes firmer after a few hours in the refrigerator.
more easy nostalgic dessert recipes
Some desserts come and go, but lemon squares seem to have figured out how to stick around.
Maybe it’s the buttery shortbread crust. Maybe it’s that sweet-tart lemon filling. Or maybe it’s because they’re one of those desserts that somehow makes people come back for “just one more little piece.”
Whatever the reason, there’s a good chance this won’t be the last batch you make!
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