Introduction

These easy lemon squares are a bright and refreshing treat perfect for spring. With a buttery shortbread base and tangy lemon filling, they offer a delightful balance of sweet and tart in every bite. Simple to make and great for sharing, they’re sure to become a favorite.

Easy Lemon Squares for Spring Recipe - Recipe Image

Ingredients

½ cup butter (softened)
¼ cup powdered sugar
1 cup flour
1 pinch salt
2 large eggs
1 cup granulated sugar
½ teaspoon baking powder
3 tablespoons lemon juice
1 pinch salt
Zest of ½ to 1 lemon (about ½ to 1 tablespoon)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Lightly grease and flour an 8×8 inch (20×20 cm) square baking pan or line it with parchment paper.
Step 2: In a medium bowl, beat the softened butter and powdered sugar on medium speed until combined. Add the flour and a pinch of salt, then beat until a soft dough forms, about 1 ½ minutes.
Step 3: Press the dough evenly onto the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden. Remove from the oven but leave the oven on. Let the crust cool before adding the filling.
Step 4: In another bowl, beat together the eggs, granulated sugar, baking powder, lemon juice, pinch of salt, and lemon zest until well combined. If concerned about the filling sinking, stir in 3-4 tablespoons of flour.
Step 5: Pour the lemon filling over the cooled crust. Return the pan to the oven and bake for 20-25 minutes, or until the center is set. The full 25 minutes is often needed for best results.
Step 6: Allow the lemon squares to cool completely in the pan. For easier cutting, chill in the refrigerator for about 1 hour.
Step 7: Cut into 16 squares, remove them from the pan, dust with powdered sugar, and serve. Enjoy your fresh, tangy lemon squares!

Tips & Variations

For a thicker lemon flavor, use the zest of a whole lemon and increase the lemon juice slightly.
If you prefer a firmer filling, add 3-4 tablespoons of all-purpose flour to the filling mixture to help it set better.
Use fresh lemon juice for the best bright flavor; bottled juice can be used in a pinch but may affect the freshness.
Try adding a pinch of vanilla extract to the filling for a subtle flavor twist.

Storage

Store lemon squares in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months—thaw overnight in the fridge before serving. For best taste, serve chilled or at room temperature. Reheat briefly in a warm oven if you prefer them slightly warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size baking pan?

Yes, you can use a slightly larger or smaller pan but adjust the baking time accordingly. A larger pan will result in thinner squares and may bake faster, while a smaller pan will make thicker squares requiring a longer bake.

What can I substitute for butter?

For a dairy-free version, you can use a vegan margarine or plant-based butter substitute of equal quantity. Keep in mind this may slightly affect the texture and flavor of the shortbread base.

Easy Lemon Squares for Spring Recipe

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★★★★★

4.4 from 55 reviews

This easy lemon squares recipe is a perfect springtime treat featuring a buttery shortbread base topped with a tangy, velvety lemon filling. With a simple method and fresh lemon zest, these squares offer a delightful balance of sweetness and citrus brightness, ideal for gatherings or a refreshing dessert any day.

Author: Zane
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Shortbread Base

½ cup butter (softened)
¼ cup powdered sugar
1 cup flour
1 pinch salt

Lemon Filling

2 large eggs
1 cup granulated sugar
½ teaspoon baking powder
3 tablespoons lemon juice (freshly squeezed)
1 pinch salt
Zest of ½–1 lemon (½ – 1 tablespoon)

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C). Lightly grease and flour an 8×8 inch (20×20 cm) square baking pan or line it with parchment paper to prevent sticking.
Prepare Shortbread Base: In a medium bowl, beat the softened butter and powdered sugar on medium speed until combined. Add the flour and pinch of salt, then beat until a soft dough forms, about 1½ minutes. Press the dough evenly into the prepared pan.
Bake Base: Bake the shortbread base in the preheated oven for 18-20 minutes until lightly golden. Remove from the oven and allow the crust to cool completely while leaving the oven on for the next step.
Mix Lemon Filling: In another medium bowl, beat together the eggs, granulated sugar, baking powder, lemon juice, salt, and lemon zest until fully combined. Optionally, add 3-4 tablespoons of all-purpose flour if concerned about the filling sinking.
Assemble and Bake: Pour the lemon filling over the cooled shortbread base. Return the pan to the oven and bake for 20-25 minutes, or until the center is set. Baking time may vary slightly.
Cool and Serve: Remove from the oven and cool completely in the pan. For best results, chill in the refrigerator for 1 hour to make cutting easier. Cut into 16 squares, dust with powdered sugar, and serve.

Notes

Ensure the shortbread base is fully cooled before adding the filling to prevent it from melting or mixing unevenly.
If you notice the filling sinking during baking, gently folding in a few tablespoons of flour can help stabilize it.
You can adjust the lemon zest amount to your taste for a stronger or milder lemon flavor.
Chilling the lemon squares after baking helps them set well and makes slicing easier and cleaner.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Keywords: lemon squares, spring dessert, lemon bars, shortbread, citrus dessert, easy baking, lemon zest, lemon filling