We love all things lemon, and this easy Old Fashioned Lemon Squares Recipe does not disappoint. It is sweet and tangy for the perfect dessert. The powdered sugar on top of each slice adds the perfect amount of sweetness.
Our family loves Lemon Desserts and this delicious recipe is a family favorite. I can whip up this simple treat in hardly any time at all.
Skip the box mixes for lemon bars and make them from scratch. You will save money, and they taste better too.
Whenever we are craving sweet and sour, this is my go to recipe. Each bite really is amazing and the best of both worlds. Also, try Lemon Lush Dessert and Lemon Trifle for more lemon dessert recipes.
Table of contents
Why This Recipe Works
They are the perfect treat for parties, game day, dessert, snacks and more! You can’t go wrong with making these easy and delicious lemon bars.
We make these bars anytime we are participating in a bake sales. Everyone loves lemon bake goods and they are always the first to go.
The lemon filling is thick and full of flavor. The easy shortbread crust has a crispy texture but soft on the inside. This makes for an amazing dessert that everyone loves.
Ingredients
Crust
- Powdered Sugar. Sift the powdered sugar to remove any lumps.
- Butter. Softened at room temperature.
- All Purpose Flour. Spoon the flour into a measuring cup instead of scooping it. This will prevent too much flour from being packed into the cup.
Filling
- Eggs. Room temperature eggs.
- Freshly Squeezed Lemon Juice. Fresh will give the filling a better taste.
- Lemon Extract. This adds to the lemon flavor.
Scroll to the very bottom of the page and get the complete ingredients.
How to Make Lemon Squares
- Step 1. Preheat Oven – First, go ahead and preheat the oven to 350 degrees. I also like to line the baking pan with foil and spray it with nonstick cooking spray.
Step 2. Now, it is time to start making the crust. Cream the powdered sugar and softened butter together in a medium bowl. Slowly add the flour in increments until fully mixed. The dough will be thick but that is normal.
Step 3. Press the dough mixture into the prepared pan. You can use your fingers to spread the dough out. Bake until it starts to brown slightly on the edges.
Step 4. While the crust is baking, mix the filling together.
Step 5. As soon as you remove the crust from the oven, pour the lemon filling on top of the crust.
Step 6. Bake for another 15 to 20 minutes. You will know this is done when the top is no longer “jiggly”. Once the top starts to brown a little, it’s time to take it out. Cooking time will vary, it could take up to 30 minutes.
Step 7. Let the bars cool completely at room temperature. Finally, remove the lemon bars from the pan and cut into squares.
Storage
Place the bars inside an airtight container wrapped in plastic wrap. Store in the fridge up to a week.
These are best served within a day or two of baking.
How to Cut Lemon Bars
To easily cut the lemon bars, pull the lemon bars out of the baking pan with the overlapping parchment paper. Place on a cutting board, and carefully remove the foil or parchment paper away from the bars.
Use a sharp knife and cut into squares or triangles. Then dusted with powdered sugar and serve.
Pro Tips
- Pan Type – We recommend using a glass plan and not a metal pan. When we have baked the lemon bars in a metal plan, the bars came out with a metallic flavor.
- Fresh Lemon Juice – When preparing these bars, we recommend using fresh lemon juice. The store bought lemon juice are easy, but you will miss out on the flavoring that fresh lemon juice gives.
- Line Your Pan – Make sure to line your pan with parchment paper or foil for an easy cleanup. It also make it easy to remove them from the pan.
- Refrigerate Lemon Squares – To easily cut the lemon bars, we recommend refrigerating the lemon bars.
- Dust with Powdered Sugar – The dusting of the powdered sugar on top of the lemon bars really completes the lemon squares.
- Lemon Filling – When mixing the lemon filling ingredients, make sure to not overmix the batter.
FAQs
You will know when the lemon squares are done is when the pan is moved a bit and the lemon squares do not jiggle. You do not want to overcook them lemon bars.
Letting them cook completely allows the lemon bars to finish cooking in the baking dish.
Lemon Bars should be refrigerated. Because of the ingredients that were used in the lemon filling, it needs to be stored in the refrigerator in an airtight container.
f the lemon bars come out to runny, they were not baked long enough. Place them back in the oven for additional baking time. Make sure to bake the crust first so that it gets done before you top it with the lemon filling.
Yes, you can. However, I would recommend not adding the powdered sugar until ready to serve.
Just cut the bars and freeze in a single layer. When ready to enjoy, thaw and add the confectioners sugar.
More Lemon Desserts
- Lemonade Pie Recipe
- Lemon Cupcakes Recipe
- 2 Ingredient Lemon Bars
- Lemon Poke Cake Recipe
- Lemon Crinkle Cookies
- Lemon Cake Recipe
Make Old Fashioned Lemon Bars for a fabulous treat. From the buttery crust to the lemon custard filling, each bite is decadent. Please leave a comment and star rating once you try this easy lemon bars recipe.
Old Fashioned Lemon Squares Recipe
Ingredients
- Crust:
- 1/2 cup powdered sugar
- 1 cup 2 sticks butter softened
- 2 cups flour
- Filling:
- 2 cups granulated sugar
- 4 eggs
- 1/3 cup freshly squeezed lemon juice
- 1/4 teaspoon lemon extract
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350 F. Line a 9″x13″ pan with foil and spray with non stick cooking spray (this make removing from the pan and cutting SO much easier).
- For the crust – cream the powdered sugar and softened butter together. Slowly add flour, ½ cup at a time, until fully integrated. The dough will be thick.
- Dump dough into prepared pan and spread evenly along the bottom of the pan. The dough isn’t very sticky, so I just used my fingers to spread the dough out.
- Bake in 350 F oven for 15-20. When it starts to brown ever so slightly on the edges, you know its done. Do not let the top brown at all.
- While the crust is baking, mix together the filling.
- Mix granulated sugar, eggs, lemon juice and extract together with electric mixer. Sprinkle baking powder into filling and mix until just blended (don’t over mix).
- As soon as you remove the crust from the oven, pour the lemon filling on top of the crust.
- Bake for another 15-20 minutes. You will know this is done when the top is no longer “jiggly”. Once the top starts to brown a little, its time to take it out.
- Let cool completely. Remove the Lemon Bars from the pan and cut into squares. These are best served within a day or two of baking.
