There’s something about the bright taste of lemon that feels like the first real sign of spring. After months of heavy desserts and cozy winter baking, lemon squares bring a refreshing balance of sweet and tart that instantly lifts the mood. With their buttery shortbread crust and silky citrus filling, they’re simple, classic, and always a crowd favorite.
Perfect for brunch, Easter gatherings, or an afternoon treat with coffee, these lemon squares are proof that sometimes the simplest recipes are the most memorable.
THIS IS WHAT YOU NEED
For the Crust
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt
For the Lemon Filling
• 4 large eggs
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour|
• ½ cup fresh lemon juice
(about 2–3 lemons)
• 1 tablespoon lemon zest
• Powdered sugar, for dusting
THIS IS WHAT YOU DO
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan or line it
with parchment paper. - Make the crust. In a bowl, combine butter, sugar, flour, and salt until a soft dough forms. Press evenly into the bottom of the pan.
- Bake the crust for about 18–20 minutes, or until lightly golden.
- Prepare the filling. In a separate bowl, whisk together eggs, sugar, flour, lemon juice, and lemon zest until smooth.
- Pour the filling over the warm crust and return the pan to the oven.
- Bake for 20–25 minutes until the center is set.
- Cool completely, then dust generously with powdered sugar before cutting into squares.
Serving Tip: For an extra burst of flavor, add a little extra lemon zest on top before serving or garnish with thin lemon slices for a bright spring presentation.
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