Description
Creamy Lemon Squares with a buttery shortbread crust and smooth sweet tangy lemon filling. This easy homemade lemon dessert is made from scratch with fresh lemon juice and simple pantry ingredients. Perfect for spring gatherings, holidays, bake sales, or anytime you want a bright citrus treat.
Ingredients
Shortbread Crust:
1/2 cup salted butter, melted and slightly cooled
1 cup plus 2 tablespoons all purpose flour
3 tablespoons powdered sugar
1 tablespoon cornstarch
Lemon Filling:
3 large eggs, room temperature
1 1/2 cups granulated sugar
Zest of 1 lemon
1/2 cup fresh lemon juice
6 tablespoons all purpose flour
1 1/2 tablespoons buttermilk
1/2 teaspoon baking powder
For Serving:
Powdered sugar
Lemon slices, optional
Instructions
Preheat your oven to 350 degrees F. Line an 8 by 8 inch baking pan with aluminum foil or parchment paper and lightly spray it with cooking spray. This makes it much easier to lift the bars out later for clean slicing.
In a mixing bowl, combine the melted butter, flour, powdered sugar, and cornstarch. Stir until a soft dough forms. Press the mixture evenly into the bottom of the prepared pan. Try to keep the layer as smooth and even as possible to ensure consistent baking.
Bake the crust for 10 minutes. It should look lightly set but not browned. Remove it from the oven and set aside while you prepare the filling.
While the crust bakes, whisk together the eggs, granulated sugar, lemon zest, fresh lemon juice, flour, buttermilk, and baking powder. Whisk just until combined. Avoid over mixing, as incorporating too much air can cause bubbles or cracks in the finished bars.
Pour the lemon filling directly over the warm crust. Return the pan to the oven and bake at 350 degrees F for 22 to 25 minutes. The filling should be set in the center and the edges lightly golden.
You can gently shake the pan to check doneness. The center should no longer look liquid, but it may still have a slight jiggle.
Allow the bars to cool completely on a wire rack for at least 1 to 2 hours. Once cooled, cover with foil and refrigerate for easier slicing.
To cut clean bars, lift them out using the foil or parchment lining. Slice into 12 squares. Dust generously with powdered sugar and garnish with lemon slices if desired.
Notes
Use fresh lemon juice for the best flavor.
Do not over bake to maintain a creamy texture.
Chill before slicing for clean, even bars.
Store in the refrigerator for up to 5 days.
Bars can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American