lemon squares

Sweet and tart lemon bars with a crisp and buttery shortbread crust and a tart lemon curd topping! Be sure to check out the how-to video!

Lemon Bars

all-purpose flour ((190 grams))

sugar ((70 grams))

cornstarch

salt

Tablespoons unsalted butter (very cold and cut into small cubes (141 grams))

vanilla extract

eggs

lemon juice ((120 milliliters))

sugar ((200 grams))

unsalted butter

sugar

Preheat oven to 325F (160C) and line a 9x9” square baking pan with enough parchment paper (do not use aluminum foil) so that some is hanging over the sides (you want to be able to lift the bars out of the pan once they’ve cooled completely).

To prepare your cookie crust, combine flour, sugar, cornstarch, and salt in the basin of a food processor¹ and pulse until well combined.

Scatter butter pieces evenly over the dry ingredients and pulse until the mixture just begins to clump together (about 10 1-second pulses). In a small dish, whisk together egg yolk and vanilla and pour over dry ingredients. Pulse again until mixture begins to cling together. It will still be crumbly, but if you press the dough together with your thumb and forefinger it should hold together (about 18 1-second pulses).

Pour dough/crumbles into the bottom of your prepared pan and use your hands or the back of a spoon to press evenly into the bottom of the pan to form an even crust (I like to place a piece of wax paper over the dough and then smooth it with a spoon for an even layer, see my video for a visual of how I do this).

Transfer to 325F (160C) oven and bake for 25 minutes or edges are beginning to turn light golden brown. While crust is baking, prepare your lemon topping.

Crust

While the crust is baking, combine eggs, egg yolks, lemon juice, sugar, and salt in a medium-sized saucepan. Add butter and transfer to the stovetop over medium/low heat. Stir constantly (do not let the curd boil) until thickened and mixture coats the back of a spoon.

Remove from heat and immediately pour through a fine mesh strainer into a heatproof bowl.

Once crust has finished baking, use a fork to poke holes over the crust, only piercing about halfway into the crust. Pour curd evenly over the surface of the crust and return to 325F (160C) oven and bake for another 10-15 minutes or until topping is set and only slightly jiggly in the center.

Allow to cool to room temperature, then transfer to fridge to cool completely, about 2 hours. Use the overhanging parchment to lift the bars out of the pan and then dust evenly with powdered sugar and cut into squares before serving.

Lemon Curd

https://embed.mediavine.com/videos/gwocneymhunabnjpsizv

The best Lemon bars (lemon squares) recipe! Mine have a crisp, buttery crust (guaranteed to not be soggy!) and a tart lemon curd topping.

Sweet and tangy, these pink lemonade bars are sure to please with a buttery base that’s layered with a soft, lemon-zest laced filling, and dusted with a thick coating of confectioners’ sugar.

Pink Lemonade Bars

butter

c. all-purpose flour

c. sugar

tbsp. lemon zest

lemon juice

baking powder

Red liquid food color

These tangy and bright lemon bars with a luscious lemon layer and a buttery shortbread crust taste like sunshine. Dust with powdered sugar for a pretty treat!

The Best Lemon Bars

unsalted butter, room temperature

all purpose flour

Tablespoons all purpose flour

eggs, room temperature

lemon

Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Set aside.

In a stand mixer with the paddle attachment, beat together the butter, sugar, flour, and salt until the mixture comes together. The mixture will be crumbly.

Press the shortbread in an even layer into the prepared pan. Use a fork to make a few holes in the crust. Blind bake the crust for 20 minutes.

While the crust bakes, make the lemon layer. Sift the sugar and flour together in a large bowl to get rid of any clumps.  Add the eggs, lemon juice, and lemon zest and whisk well until completely combined. The mixture will be thin.

Take the crust out of the oven and pour the lemon layer over the blind baked shortbread crust.

Lower the oven temperature to 325°F and bake for 20-25 more minutes or until the center no longer jiggles. Take the bars out of the oven and allow to cool completely.

Once the bars are completely cool, transfer to the fridge to set for 2 hours (or overnight) until ready to serve! Slice the lemon bars and serve cold with a dusting of powdered sugar!

Actually my first Lemon Bar bake! Which was fun to make. I baked these for Easter Sunday dinner alone, yet in 3 households. I delivered and the texts and calls started 😁 after my last delivery. Recipe was a huge favorite. Folks said the lush lemon made a break from dull snacks and desserts of any kind. 
So, thanks for makeing me an " undiscovered  talent in the kitchen". I earned this also because I delivered slices of BLACKOUT CHOCOLATE CAKE WITH DARK CHOCOLATE FROSTING.  Wow this baking gig is an awesome booster to serving my fellow friends.

I found this recipe and have already made them twice.  My husband loves them.

These really are the best lemon bars. I followed the recipe exactly and they turned out perfect! I would recommend leaving them overnight in the fridge before cutting in to them, 2 hours wasn’t quite enough time to set the curd for me, but the next day they were perfect!

Lemon bars are the best lemon dessert, featuring a simple shortbread crust and a rich and custardy lemon filling.

all-purpose flour (0.12)

salt (0.02)

Tbsp butter

eggs (0.78)

all-purpose flour (0.08)

Tbsp sugar

Preheat the oven to 325ºF. In a large bowl, stir together the flour, powdered sugar, and salt for the shortbread crust until well combined.

Melt the butter, then pour it into the bowl of dry ingredients for the crust, and stir until everything is moistened and the mixture looks slightly crumbly.

Line an 8x8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer.

Transfer the baking dish to the oven and bake the crust for 25 minutes*, or just until the edges are lightly golden.

While the crust is baking, juice and zest your lemons. You&#39;ll need ¾ cup lemon juice and 1 Tbsp zest.

Begin to make the filling. In a large bowl, whisk together the sugar, flour, eggs, and zest until smooth. Add the lemon juice and whisk until smooth again.

When the crust is finished baking, pour the lemon filling into the baking dish on top of the crust, then transfer it back to the oven and continue to bake for another 30 minutes, or until the center no longer jiggles.

Let the lemon bars cool for about 10 minutes before transferring to the refrigerator to chill completely.

Once the lemon bars are completely chilled, remove them from the baking dish, slice into 9 pieces, and then dust with about 1 Tbsp powdered sugar. Enjoy!

If you are a lover of lemon then these Keto Lemon Bars are perfect for you! Made with a buttery almond flour crust, then topped with delicious low carb lemon curd, these easy and healthy sugar-free lemon bars are going to be a hit in your household. 

Best Keto Lemon Bars Recipe - Low Carb &amp; Sugar-Free

almond flour

monk fruit

swerve

vanilla

Combine all the shortbread crust ingredients in a small bowl. Using a spoon, mix all the ingredients together. Cover an 8&#215;8 or 9&#215;9 glass pan with parchment paper. 

Place the crust into the pan and press down. DO NOT POKE HOLES INTO THE CRUST. Bake for 10-15 minutes or until slightly golden. 

Zest and juice the lemons and set aside. 

In a mixing bowl add the almond flour, monk fruit, and powdered swerve. Use a spoon or whisk to mix together, make sure it’s smooth. You don’t want any lumps at all. 

Add in the vanilla and eggs, then whisk until smooth. Then add the lemon zest and lemon juice. Mix well. 

Pour the lemon filling into the baked crust and immediately transfer to the oven. Bake for 25 minutes or until the filling is set. 

Carefully pull out of the oven and let cool. Once cooled then transfer to the fridge for at least 2-3 hours or until it’s completely chilled. 

Pull the parchment paper out and place the bars on a large cutting board. Using a large chef’s knife cut into 16 squares. Using a sifter, sprinkle the top of the bars with powdered swerve.

Easy Lemon Squares

(15.25-ounce) box lemon cake mix

unsalted butter, softened

egg, room temperature

(8-ounce) block cream cheese,

sugar (about 3 3/4 cups)

Preheat the oven to 350°F and spray a 9x13-inch light colored metal baking pan with nonstick cooking spray. Set aside.

Use a mixer to combine the cake mix, softened butter, and egg together. Mix until just combined. Pat the mixture evenly into the prepared pan.

For the crust:

Reserve about 1/3 cup of the powdered sugar and set aside for the topping.

Use a mixer to beat the cream cheese until smooth. Add the powdered sugar and eggs and beat until combined. Pour the mixture over the crust.

Bake for 30 to 35 minutes or until the edges are just lightly brown, but the center is still jiggly. Cool completely then cut into squares and dust with reserved powdered sugar.

For the filling:

This easy lemon bars recipe is made with simple ingredients that include fresh-squeezed lemon juice to make these lemon squares bright and zingy!

(130 g)all-purpose flour

(30 g) confectioners’ sugar

lemon zest, lemon

(250 g) granulated sugar

unsalted butter, cut into pieces at room temperature

heavy cream

Preheat the oven to 350ºF degrees. Line a...

Preheat the oven to 350ºF degrees. Line a 9-inch square pan with parchment paper with enough overhang easy removal.

In a medium bowl, combine the flour, sugar,...

In a medium bowl, combine the flour, sugar, salt, and lemon zest. Stir to combine. Using a pastry blender or your fingertips, cut in the butter until the mixture begins to hold together.

Press the dough evenly into the bottom of...

Press the dough evenly into the bottom of the prepared pan. If the dough is too sticky to handle moisten your fingers with water to prevent sticking or pop the dough into the refrigerator for 15 minutes.

Bake for 15 to 20 minutes, or until...

Bake for 15 to 20 minutes, or until lightly golden brown. Set aside while you make the filling.

Whisk the eggs, yolks, sugar, and salt together...

Whisk the eggs, yolks, sugar, and salt together in a medium pot. Stir in the lemon juice.

Cook over medium heat, stirring constantly, for about...

Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding.

Stir the butter and cream into the smooth...

Stir the butter and cream into the smooth curd filling.

Strain the curd through a fine-mesh sieve set...

Strain the curd through a fine-mesh sieve set over a medium bowl.

Pour the curd over the crust and spread...

Pour the curd over the crust and spread evenly with a silicone spatula. Bake for 20 to 25 minutes, or until the filling is set. The edges should be firm and the center should no longer jiggle.

Remove from the oven and cool on a...

Remove from the oven and cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours.

Lift the bars out of the pan using...

Lift the bars out of the pan using the parchment overhang and cut into 16 squares. Dust with powdered sugar if desired.

https://mediavine-res.cloudinary.com/video/upload/vryxuaxiyanq9j0qmq2e.mp4

Easy Lemon Squares, these tangy squares are quick, easy and so delicious, made with a buttery shortbread base and a fresh lemon filling.  

butter* (softened)

flour

Pre-heat oven to 350F (180C). Lightly grease and flour an 8x8 inch (20x20cm) square cake pan or line with parchment paper.

In a medium bowl, beat on medium speed the butter and powdered sugar until combined then add the flour and beat again until a soft dough forms (approximately 1 1/2 minutes). Pat evenly onto the bottom of the prepared baking pan. Bake 18-20 minutes. Remove from oven, but leave oven on.

SHORTBREAD BASE

Meanwhile in a medium bowl, beat together, the eggs, granulated sugar, baking powder, fresh lemon juice, pinch of salt and zest. Pour over warm v (not hot) baked base and return to the oven for 20-25 minutes (until the centre is set, I baked mine for 25 minutes, may need to go a bit longer), Cool in the pan, I recommend that you also chill in the fridge for 1 hour for easier cutting, cut into squares, remove from pan, dust with powdered sugar and serve. Enjoy!

LEMON FILLING

Perfectly tangy, and lusciously sweet, these lemon bars do double time on flavor without taking hours to make! You’ll have a hard time eating just one.

(2 sticks) unsalted butter, (very cold)

all-purpose flour

Make the Crust: Preheat oven to 350°F (177°C). Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.

Slice each stick of cold butter (1 cup) into about 8 slices. In the bowl of a food processor add flour (2 cups), powdered sugar (3/4 cup), and sliced butter. Pulse until butter pieces are about the size of peas. Pour mixture into prepared baking dish and press evenly into dish. Bake in preheated oven for 18-20 minutes until the edges of the crust begin to brown.

Make the Filling: In a small bowl combine baking powder (1/2 teaspoon) and flour (1/4 cup) and set aside.

In a large bowl, whisk the eggs (4) until smooth. Add sugar (2 cups), lemon zest (2 1/2 teaspoons), and lemon juice (1/3 cup), and combine. Add flour mixture and combine. Pour filling over hot crust and bake in preheated oven for 25 minutes or until filling is set. Cool bars in the pan set on top of a cooling rack for about half an hour. Remove bars from pan and cool on rack completely.

Lift a generous layer of powdered sugar onto bars. Cut bars and serve.

I've tried these bars before, and will make it again

This is the only recipe you'll ever need for lemon squares, always a crowd favorite. Many lemon bar recipes require cooking lemon curd separately on the stove, but this recipe's filling bakes directly on the crust. They're sweet, tangy, and sure to please everyone.

Lemon Squares Recipe by Tasty

unsalted butter,

vanilla extract,

lemon lemons

lemon juice, lemons

sugar,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper, making sure the ends extend above the edges of the dish to allow for easy removal.

In a large bowl, combine the all-purpose flour, powdered sugar, and salt for the crust. Add the butter cubes and toss to coat them with the dry ingredients. Add the vanilla extract, if using.. Cut the butter into the flour mixture using a pastry cutter or your hands until the dough is crumbly.

Press the dough into the bottom of the prepared dish.

Bake the crust for 15-20 minutes or until golden brown. Remove the pan from the oven to allow it to cool slightly while you make the filling.

In a medium bowl, combine the flour, sugar, and lemon zest. Whisk until well mixed. Add the eggs and lemon juice, and whisk until smooth. For a smoother filling, if desired, strain the mixture through a fine-mesh sieve before pouring it onto the warm crust.

Bake for the lemon squares for 20 minutes, or until the filling is set.

Let cool in the pan for 20 minutes-1 hour before lifting it out using the parchment paper. If desired, dust with additional powdered sugar. Cut into squares. Lemon squares can be stored in the fridge for up to 3 days.

https://vid.tasty.co/output/350955/square_720/1724710108

Vegan, gluten-free lemon bars that taste just like the real thing: super lemony with a buttery shortbread crust! Just 8 ingredients required for this show-stopping dessert!

The BEST Vegan Gluten-Free Lemon Bars

vegan butter

cane sugar ((ensure organic for vegan-friendly))

MB 1:1 GF Blend

sea salt

cashew milk

turmeric

Tbsp vegan butter

Preheat your oven to 350 degrees F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.

CRUST: To a medium mixing bowl, add the vegan butter and cane sugar. Using an electric mixer, cream together on medium speed for about 1 minute until light and fluffy. Next, add the gluten-free flour and salt. Mix on medium-low speed until fully incorporated.

Turn the dough out into the prepared baking pan and spread it evenly across the bottom. Use clean hands or the bottom of a glass to achieve an even thickness. Bake the crust for 20-24 minutes until golden.

Once the crust is out of the oven, set it aside to cool while you prepare the filling.

CURD: To a medium saucepan, add the cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, turmeric, and salt. DO NOT add the vegan butter yet.

Read this step fully before proceeding as the timing is important to get the curd consistency just right! Heat the mixture over medium heat, stirring constantly until the mixture begins to boil, about 4-7 minutes. Remove the curd from the heat and whisk in the vegan butter 1 Tbsp at a time until it is completely melted and the mixture is glossy. Pour the curd over the slightly cooled crust. Place into the refrigerator to cool completely for at least 3 hours.

Once completely set and chilled, remove the bars from the pan by lifting up the parchment. Cut into 16 squares (or however many bars you want!). The curd may coat your knife as you cut. You can run your knife under warm water and wipe it clean between slices if you want to ensure clean edges. Optionally, add powdered sugar to a fine mesh strainer or sifter and sprinkle evenly over the top of the lemon bars. Enjoy!

Store leftovers in the refrigerator in an airtight container for up to 4-5 days.

These lemon bars are divine. The crust is short bread-like, and the custard is so tart and sweet - a perfect balance. I ended up doing 1/4 teaspoon of turmeric instead of 1/8 because I wanted a deeper yellow - it didn't affect the flavor whatsoever. 
I also used xylitol (Xylitol is a sugar alcohol that occurs naturally in some plants) because my body reacts poorly to sugar, so on occasion i'll use this alternative! It came out great. You could barely tell the difference. 
My only personal comment is that I had to freeze them for a couple hours and then refrigerate them after because they did not set enough in the fridge alone. But this might be because I used a different shaped pan, therefore the lemon curd was thicker than how it was supposed to be. Still delicious, just needed to set in the freezer first for me. 
I ended up putting lavender flowers in my mortar and pestle and then through a sieve to dust the top instead of powdered sugar. It was lovely !

This recipe is incredible! So tasty and tangy. However, I used earth balance vegan butter and the curd never set up - I forgot that earth balance doesn’t re-solidify after being nettled, but the lemon curd was still delicious.

Could not be more happy with this recipe, thank you Minimalist Baker you guys are amazing! I also made this curd for the filling of your grain-free vegan vanilla cake and it worked great. (I also used coconut milk for the curd instead of cashew milk and it surprisingly worked out great)
Thank you :)

I made this on Saturday, and it’s just Wednesday, and it’s nearly gone! 10/10 🍋 I recommend making this and following the recipe as written. I ran out of sugar while making these and only used 1 cup in the filling — it was totally fine as I enjoy a tart lemon bar. However, they do get more tart as they sit overnight! 

Thank you for sharing this recipe. I’ll be making it again very soon.

These really are the BEST! My family agrees that they are they best recipe we've had for vegan lemon bars. The filling is so lemon-y and the crumb bottom doesn't taste gluten free. Will definitely make these again and again.

I am SO thankful this recipe came out right before easter!  Lemon bars are a favorite in our family.  I made it for our extended family potluck because my daughters and I are dairy and gluten free, and my nice and nephew are egg and peanut free. I also have a cousin who is celiac. 
I used king Arther's GF flour blend and Nucoa margarine (it's what I had on hand).  For the curd I used Planet extra creamy original oat milk for my milk, because I already had it and it saved me time.  I doubled my recipe and used almost 1 cup of fresh lemon juice and used bottled for the remainder.  And about 3-4 TBS of lemon zest.
I was very surprised at the sudden change in the curd as I cooked it.  It went from being a liquid for a long time to very suddenly a thick curd.  It did take more than 7 minutes for my stovetop to reach boiling, but I just kept stirring it. (I was erring on the side of caution and didn't want the temperature too hot). 

My curd didn't set up as firm as traditional lemon bars I have made in the past, BUT, it still set up and was more curd like (a thick pudding really) than a bouncy Jello type. You definitely want to lay parchment paper in the pan because it was essential to lift the whole dessert out for slicing and getting out of the pan in mostly one piece.

But I got RAVE reviews at the potluck.  Even my 91 year old grandma said it was good, which is a huge compliment.  She's very critical of allergy friendly foods.  Many who have no allergies loved it and I had more than one person say they wished they had taken some home with them. 

I will for SURE make this again because it was a winner and honestly was easy to make!

https://www.youtube.com/watch?v=-9g2pTGazo0

Vegan, gluten-free lemon bars that taste just like the real thing: super lemony with a buttery shortbread crust! Just 8 ingredients required for this show-stopping dessert!

Full Recipe: https://minimalistbaker.com/the-best-vegan-gluten-free-lemon-bars/
 
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Top 11 lemon squares recipes from across the web

The most viewed lemon squares recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Bars

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Lemon Bars

Easy Lemon Squares

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The most viewed lemon squares recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine