Prep Time
20 Mins
Other Time
1 Hour 45 Mins
Makes about 2 dozen

Classic lemon squares are always a popular dessert at teas, luncheons, and  showers.  As an added bonus, you can make them ahead and freeze for up to one month.

How to Make It

Step 1

Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Step 2

Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

Step 3

Bake at 350° for 20 to 25 minutes or until lightly browned.

Step 4

Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.

Step 5

Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.

Chef's Notes

To make ahead, prepare as directed. Cover tightly, and freeze up to 1 month.

Ratings & Reviews

Can be FROZEN??????

April 19, 2015
We really enjoyed these, especially the shortbread crust. It's taste and texture were great. After freezing and defrosting, however, the shortbread no longer had any crunch. This was a BIG DISAPPOINTMENT because I was using these for a big event I was cooking and baking for as well as hosting.

Kristin717's Review

August 17, 2014
I made these for my father in law's birthday, and they were perfect!

annlbtx's Review

April 19, 2014

Blink5's Review

April 16, 2014

gosranch's Review

March 21, 2014
Preferred Cook's Illustrated Best Lemon Bar recipe-much more lemon flavor and less sugar

Dough21's Review

December 26, 2013
This is going to be my new go-to recipe for lemon squares - they are great! I read the reviews before making them and made some adjustments, which made them just right for me. I reduced the sugar to one cup, used salted butter, and juiced/zested three large lemons. I think I'll go down a little bit more on the sugar next time, just to give them a little more pucker. Love them!

melissanicolew's Review

December 02, 2013
I made this with granulated sugar in the crust instead of powered the 2nd time and it tasted way better. The crust tasted like flour with the powered sugar.

Ava000's Review

November 27, 2013
Great recipe. I added way more lemon zest (3tsp) and lemon juice (1cup) then reduced the amount of sugar (1cup) and they're soooo good. The crust is AMAZING!

seaside725's Review

September 14, 2013
I followed the directions exactly as written. These were easy to make and very tasty. I also added extra lemon juice. Yummy!

Ellie73's Review

April 13, 2013