Old Fashioned Lemon Squares Recipe

[Ena Marklund]

Simplywhisk all the ingredients for the filling together and pour it over the crust. The recipe calls for the juice and zest of one large lemon. For me, that was about four tablespoons of juice (I picked a really big lemon), you can use more or less depending on your taste.

The lemon squares are good but I got more of the taste of butter from the crust. I used fresh lemons and lemon zest. Next time I will cut the butter in half for the crust and add even more lemon and zest. Great Recipe but I need more lemon flavor.

I have loved cooking and creating recipes ever since I could reach the counter. I believe cooking should be stress-free and fun. My goal is to show you how to cook beautiful, simple meals quickly and easily.

With the combination of a buttery crust and a fresh, tangy lemon filling, this recipe for Old Fashioned Lemon Bars is refreshing and slightly indulgent! This simple dessert is a family favorite, with a burst of citrus in every sweet square.

These Classic Lemon Bars have a sweet yet tangy lemon filling, a buttery shortbread crust, and plenty of powdered sugar dusted on top. Homemade lemon bars make an easy dessert recipe for the spring and summer months. Plus, a step-by-step recipe video.

While all things strawberry are still amazing, my tastes have matured a bit in my years, and lemon just might top the list of all-time favorite flavors. And these sweet and tangy lemon squares with powdered sugar are definitely on the all-time favorite dessert list.

2. Easy Recipe: Similarly to the ingredients, this is a very easy lemon bar recipe with a shortbread crust (a very buttery, very melt-in-your-mouth shortbread crust). The hardest part is waiting for the bars to cool.

3. Perfect Texture & Flavor: Lemon squares can be very, very sweet, and they can also be very, very tangy. This lemon bar recipe has the perfect flavor and texture. My secret ingredient? Lemon zest! Many homemade lemon square recipes call for lemon juice only. The zest adds so much flavor without adding too much liquid or tang!

These Classic Lemon Bars have a sweet yet tangy lemon filling, a buttery shortbread crust, and plenty of powdered sugar dusted on top. Homemade lemon bars make an easy dessert recipe for the spring and summer months.

Easy Lemon Squares, these tangy squares are quick, easy and so delicious, made with a buttery shortbread base and a fresh lemon filling. Easy and tasty bars. They are a definite must bake this Holiday Season!

My mother loved baking with lemons, from Lemon Bread to Lemon Cake it seems we can never get enough. In Italy there is a never-ending abundance of lemons, everyone has a lemon tree or two or three.

When we first arrived in Italy, one week after our wedding, we lived in a beautiful house that belonged to my brother-in-law. And we planted, yup you guessed it, our first lemon tree, and of course we never saw not even one lemon.

In a medium bowl, beat together, the eggs, granulated sugar, baking powder, fresh lemon juice and pinch of salt. Pour over the baked cooled crust and return to the oven and bake until the centre is set. Cool in the pan.

Along with Snickerdoodles, Old-Fashioned Lemon Bars are a wonderful childhood memory. Just reading that sentence gives me all the feels. However, over the years, it's been hard to find a recipe that replicates the memory! And for Snickerdoodles, too, actually. I finally decided to do some research and testing and come up with my own recipe to attach to the memory and to see if I could make it gluten-free. Let's just say that I met with success. Read on!

Recipes for Lemon Bars go back many years. By all accounts, the concept dates back to the 50s or 60s with Betty Crocker having a hand in its beginnings. At the time, it seemed a novel idea to make a "finger dessert" that wasn't a cookie. To be able to do it in one bake was an advantage rather than having to man several cookie sheets through the oven over the course of a couple of hours!

The secret to adding more lemon flavor to Old-Fashioned Lemon Bars is putting lemon zest in the crust as well as in the custard. When you press the lemon zest between your fingers in the flour mixture, the essence of lemon is released and the flavor is amazing!

Be sure your butter is room temperature, then mix this dough in a food processor or in a mixer with a paddle attachment. You can do it by hand, but it will take longer. That's not a deal breaker, for sure, but the machine is a great help.

Press the dough into a parchment-paper-lined baking dish. The standard size baking dish would be a 9x13-inch, but I have an 8x11-inch that I love baking these Old-Fashioned Lemon Bars in. It's just smaller enough to make the final product a bit taller and more luscious ... just like I like them!

While the crust is baking, prepare the custard by first mixing the sugar and flour with the zest of all the lemons you'll use for the juice ... 4-5. Do that "pressing of the zest with the dry ingredients" thing again.

It's hard to know exactly how much juice you'll get from a lemon! On average, you'll get about a quarter cup of juice from each lemon. Given that this recipe calls for a cup of lemon juice, you'll need at least 4.

The time it takes to bake will be determined by the size of your pan and the thickness of the custard. As I mentioned earlier, I like to use the smaller 8x11 size baking dish so that the custard is thick so I usually have to bake mine 30-40 minutes rather than the 20-30 that a 9x13 will require. It's ready when there is just a slight jiggle when you move the baking dish.

While it's not necessary to trim the edges, I usually do. It makes every serving feel like it came from the center of the baking dish ... which is my favorite! Lemon Bars are quite rich so I cut them in small squares, but of course, you can cut them any size you like.

Plenty of lemon recipes to love on my site including these lemon crinkle cookies and lemon thumbprint cookies! Regardless of what you choose, lemon-y desserts are always a great choice when looking for springtime or Easter dessert recipes.

This is the best lemon bar recipe! I made these with just a few adjustments to the recipe and my guests went nuts over them. I was a little short on sugar so I used about 1 2/3 cups in the filling. Also I only had 2 lemons so I used Real Lemon juice with the 2 lemons to equal 1 cup of juice.

I have tried this recipe multiple times with relatively good success. The filling turns out great, although I had to increase the bake time to about 28 minutes. However, the shortbread crust seems lo lack crispness. Perhaps the problem was combining the sugar and salt with the flour and then adding the melted butter? Has anyone tried adding anything else to the dough component (maybe cornstarch) to improve the crispness?

You can certainly try reducing the bake time ever so slightly so that the bars are not browned as much. You can also try moving them down a rack (away from the heating element), which should slow down the browning just a bit. Hope this helps for your next batch!

These turned out to be phenomenal, but baking time took longer than the recipe stated for sure. The crust was DELICIOUS. I had to bake it an extra 4 minutes (26 minutes total for the just-the-crust bake step). I added 2 tablespoons of lemon zest to the filling, which also turned out deliciously lemony and not overly sweet (I saw another recipe that used the same amount of eggs but 3 cups of sugar, yikes!). Baking with the filling took 36 minutes in the oven until it was set. It turned out amazing, but after 26 minutes it was still extremely liquidy. The final product was great!

I was nervous to make these as I have never made lemon bars or baked dairy free (living on the edge, I know), but these turned out amazing! I made these for our work team and since one person is lactose intolerant I had to swap out the butter. I had zero issues and they came out beautifully, and received rave reviews. Thank you for this recipe, Sally!

This old-fashioned lemon squares recipe is easy to make from scratch with just 7 ingredients and 10 minutes of prep! The sweet and tart lemon curd filling sits on top of a flaky, buttery shortbread crust for a simple and delicious treat. Serve the classic lemon bars at picnics, bridal showers, afternoon tea parties, or holiday dessert buffets.

Blair, I cannot wait to make these! Anything lemon is the thing for me. Question: Would I be able, in a time crunch, to sub a jar of lemon curd for the homemade version? Would I then bake it, too? Just a thought since I have a jar of lemon curd in the pantry!

I made your lemon squares recipe today and they are delicious. I used half the crust amount but the full lemon amount (except I used one cup of sugar not two which was still sweet enough) and made it in a 88 pan. It made a nice thick lemon part. Definitely will make this again.

LEMON LAYER. Meanwhile, blend eggs, lemon juice, sugar, and flour until frothy, about 30 seconds. Pour over crust once it comes out of the oven, and bake for another 20 minutes at 350 degrees F.

Glass vs. Metal Pan: I suggest using a glass or ceramic dish for this dessert, but if you are using a metal pan line it with parchment paper as the acidity in the lemon can cause the dessert to take on a bit of a metallic taste. Also, note that the dessert may cook more quickly in a metal pan than a glass dish.

Once completely cooked, cool for 15-20 minutes then chill in the fridge or freezer for another 20-40 minutes. Once chilled, use the foil/parchment paper to completely lift the entire lemon bar out of the baking pan in one large piece.

Other Toppings: Instead of the powdered sugar topping, you can try using a lemon frosting or glaze. Or, you can add a garnish of a sliced lemon to each square, or another piece of fruit such as a raspberry, blueberry or slice of strawberry.

Mine turned out horribly. All crust, which was tough and hard to cut through and a very thin layer of lemon that tasted mostly like sugar with a hint of lemon. Not good at all. I made them for some friends for a get together and ended up throwing them out and going to the bakery.

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