old fashioned lemon squares recipe
The Best old fashioned lemon squares recipe
I love this recipe because it’s versatile enough to be a daily indulgence or a showstopper for a party. They’re great for meal prep, too—store them in an airtight container and they’ll stay fresh for days, so you can grab one whenever you need a pick-me-up. Plus, the natural sugars and citrus boost your mood and energy, making them a healthier treat than you might expect. My husband says they’re the only thing that makes his coffee taste better, and my kids swear by them for their afternoon snack. It’s a simple recipe with big rewards, and honestly? That’s what I love about it.
Classic Lemon Square Bars
A bright, tangy lemon square bar recipe with a buttery crust and zesty filling. Perfect for a quick dessert or brunch treat.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 1 tsp lemon zest
- 1 egg yolk
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- Zest and juice of 2 large lemons
- 2 large eggs
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Line a loaf pan with parchment paper and lightly grease the sides. -
2
In a food processor, pulse flour, cold butter, and lemon zest until the mixture resembles coarse crumbs. Add the egg yolk and pulse until combined. Press the dough evenly into the prepared pan. -
3
Bake for 15 minutes. Remove from oven and let the crust cool slightly before proceeding. -
4
In a large bowl, whisk together sugar, softened butter, lemon zest, lemon juice, eggs, and vanilla extract until smooth and fully combined. -
5
Spread the lemon filling evenly over the cooled crust. Return the pan to the oven and bake for 25–30 minutes, or until the edges are set and the center is lightly golden.
🔧Equipment
- Mixing bowls
- Food processor
- Loaf pan (9×5-inch)
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Lemon Square Bars Works
❓ Frequently Asked Questions About Lemon Square Bars
1. What is the best way to prevent the lemon squares from becoming soggy?
Use a water bath method for baking: place the pan on a baking sheet lined with parchment paper and fill the baking sheet with hot water halfway up the sides of the pan. This helps maintain even heat and keeps the filling firm.
2. Can I substitute fresh lemon juice for bottled lemon juice in this recipe?
Yes, you can. Use freshly squeezed lemon juice for the most vibrant flavor, but ensure you use enough to account for the lower concentration of juice in bottled versions. Fresh juice also adds a brighter, more natural taste.
3. How long should I bake the lemon squares at?
Bake until the edges are golden and the center is set, typically around 30 to 35 minutes. Check at the halfway point to ensure they don’t overbake.
4. Are these lemon squares suitable for gluten-free diets?
Traditional lemon squares use wheat flour, so they are not gluten-free. If you need a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend or almond flour blend.
5. Why do the lemon squares taste slightly tart or overly acidic?
The tartness comes from the lemon juice and zest used in the recipe. If you prefer a milder flavor, reduce the amount of lemon juice by half or use a mix of lemon and lime juice for a balanced taste. Adjust to your preference.
