There's something truly special about family favorites that have been passed down through generations. Today, I'm thrilled to share my Aunt Kathy's legendary lemon squares recipe with you!
These classic lemon bars feature the perfect balance of a buttery shortbread crust topped with a tangy lemon custard filling. They're finished with a dusting of confectioners' sugar that makes them look as beautiful as they taste.
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My aunt was always the dessert hero at family gatherings, and with this great recipe, you can be the dessert hero at yours too!
These homemade lemon bars are incredibly simple to make, requiring just a few basic ingredients. The result is a nostalgic, slightly rustic dessert that packs an authentic lemon flavor without any artificial coloring - perfect for fruity dessert lovers any time of the year!
Suggested Kitchen Tools for Lemon Bars
- 9x13-inch glass or metal pan (or 10x14 if you have one)
- Parchment paper
- Stand mixer with paddle attachment
- Mixing bowl Wooden spoon or rubber spatula
- Bench scraper or flat spatula
- Zester/grater
- Lemon juicer (optional but helpful)
- Small sifter for confectioners' sugar
- Cooling rack
- Sharp knife for cutting squares
- Pastry cutter (optional)
Ingredients & Substitutions
Shortbread Crust
Butter
- Used in this Recipe: Salted butter
- What it does in this recipe: Creates the base of the shortbread crust. Provides richness and that classic buttery flavor. Binds the flour to create the cookie crust.
- Substitutions: Can use salted or unsalted butter according to preference (cold butter will NOT work in this recipe). Margarine can be substituted, but the flavor will be different and it can affect the texture of the shortbread.
Sugar
- Used in this Recipe: Confectioners' Sugar (icing sugar)
- What it does in this recipe: Sweetens the shortbread crust and creates a tender, melt-in-your-mouth texture
- Substitutions: You can use regular sugar if that is all you have on hand.
Flour & Salt
- Used in this Recipe: All Purpose Flour
- What it does in this recipe: Forms the structure of the shortbread crust that creates a cookie-like base sturdy enough to hold up to the lemon filling
- Substitutions: Standard all-purpose flour is best to use in this recipe. It is also called plain flour in some areas of the world. I do not recommend using bread flour, but you can use pastry flour if desired. The shortbread may not be as sturdy when using pastry flour.
- Used in this Recipe: fine grain sea salt or kosher salt (or a pinch of table salt)
- What it does in this recipe: Brings out the sweetness and balances all the flavors.
- Substitutions: you can use a pinch of table salt
Lemon Filling
Whole Eggs
- Used in this Recipe: Large Eggs
- What it does in this recipe: Provides structure to the lemon filling and creates the custard-like texture
- Substitutions: I do not recommend making any substitutions for the eggs in this recipe.
Sugar
- Used in this Recipe: Granulated white sugar
- What it does in this recipe: Sweetens the lemon mixture and balances the tartness of the lemon
- Substitutions: Standard granulated sugar works best, but you can cut back on the sugar a bit or substituted up to 1 cup of sugar with a sugar substituted. You can also use caster sugar.
Lemon Flavoring
Unlike many lemon deserts, this recipe really packs the lemon flavor without the use of any extracts or artificial flavorings.
- Used in this recipe: Lemon juice from fresh lemons along with the zest (which intensifies the lemon flavor)
- What it does in this recipe: Creates the tangy, bright taste and provides the signature lemon flavor.
- Substitutions: Bottled lemon juice can be used if fresh citrus fruits aren't available. You can also use other citrus like oranges, but make sure to reduce the sugar because oranges are not as tart as lemons. You can use this recipe for orange curd if desired. Orange Curd Recipe
Flour
- Used in this Recipe: all purpose flour
- What it does in this recipe: Helps thicken the filling and creates the proper consistency for slicing
- Substitutions: I do not recommend using anything but flour because other thickeners like cornstarch need to be heated before they thicken.
Baking Powder
- Used in this Recipe: baking powder
- What it does in this recipe: Provides a slight lift to the filling
- Substitutions: No substitutions recommended
How to Make Old Fashion Lemon Bars
Prepare the Shortbread Crust
The shortbread crust is very easy to make and you can make it with a stand mixer or a hand mixer. The most important thing is to use soft butter (not melted) so it incorporates with the sugar and flour easily.
The shortbread dough should resemble sugar cookie dough after it is mixed. The cookie-like base is par-baked before the lemon topping is added and then baked a second time.
Here are the steps for making the shortbread in a stand mixer. They are exactly the same if you are using a hand mixer and a large mixing bowl.
- Preheat your oven to 350°F/175C.
- Add the soft butter to the bowl of your stand mixer. Using the paddle attachment (or using a hand mixer), mix on low speed until the butter is nice and smooth. This should only take 10 seconds if the butter is soft when starting.
- Add ½ teaspoon salt and ½ cup confectioners' sugar to the butter and mix on low speed for about 10 seconds.
- Gradually add the 2 cups of flour in three batches, mixing on low speed for about 30 seconds between each addition.
- Scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated.
- Continue mixing on low to medium speed until the dough resembles sugar cookie dough.
Prepare the Pan and Bake the Crust
- Line a prepared baking pan (9x13 inch) with parchment paper.
Quick Tip:
Use the butter wrappers to lightly butter the pan first so the parchment sticks
- Press the dough as evenly across the bottom of the pan as possible.
- It can be helpful to place a second piece of parchment on top of the cookie dough so the dough doesn't stick to your hands.
- You can also use a bench scraper to gently move and press the dough into the pan.
- Try to get a flat base layer and press down any dough that wants to go up the sides. This will give you that layered look when you cut the lemon bars.
- Bake in the preheated oven at 350°F/175C for 20 minutes on the middle rack.
- Allow to cool for at least 5 minutes before pouring the lemon filling over the par baked shortbread.
Prepare the Lemon Filling
I usually prepare the filling while the crust is baking, but it only takes a few minutes so you can make it while the shortbread is cooling if you prefer.
I usually mix the eggs with the sugar and then add the other ingredients, but I did it slightly different in the pictures below and it works out just fine either way.
- Place the eggs, flour, baking powder, and salt into a large mixing bowl.
- Zest one lemon over the bowl.
- Juice 2-3 lemons or as many as needed for ½ cup of lemon juice.
- Add the lemon juice to the bowl.
- Mix with a hand mixer or the stand mixer using the whisk attachment. You can also easily whisk it all together by hand until the ingredients are incorporated.
- Add the sugar and mix again until thoroughly incorporated.
- Pour into the pan with the cooled shortbread crust.
Bake the Lemon Squares
- Lower the oven temperature to 325°F and if it wasn't left on after baking the shortbread, make sure to allow it to preheat before baking the lemon bars.
- Bake for 25-30 minutes. The lemon topping should be just starting to turn light brown in spots on the top.
- Remove from the oven and place on a cooling rack.
- As soon as the lemon squares come out of the oven, dust the top with sifted confectioners' sugar while still warm so the powdered sugar sticks.
Chill and Cut
- Allow to cool at room temperature for about 30 minutes.
- Place uncovered in the refrigerator to chill completely (about 2 hours).
- Once chilled, use the parchment paper to lift the entire dessert out of the pan.
- Cut into squares using a sharp knife (cutting when cold gives the cleanest edges).
- You can make them any size your like, but 2x2 squares or 2x3 rectangular shapes are usually serving sizes.
Storage Instructions for Lemon Bars
Refrigerator: For best results, only cut what you plan to serve and leave the rest in a larger chunk so they don't dry out. Store leftover lemon bars in the refrigerator in an airtight container or covered container for up to 5 days. They'll taste even better the next day!
Freezer: These lemon squares freeze beautifully! Place on parchment paper on a tray and freeze until solid. Then transfer to a freezer bag or airtight container. Freeze for up to 3 months. You can freeze them either as individual squares or as a whole uncut block.
Serving: While these lemon squares can be served cold, they're best when allowed to come to room temperature for about 30-60 minutes before serving.
Frequently Asked Questions
Natural lemon squares aren't as vibrant yellow like some commercial versions or lemon meringue pie. The color will be more subdued and may brown slightly during baking. If you prefer a brighter color, you can add 1-2 drops of yellow food coloring to the filling, though I think you will find them yellow enough after they are chilled and cut.
Yes, you can cut the recipe in half and use an 8x8 pan instead of a 9x13 or you can double the recipe and use a half pan (18x13) instead of a quarter pan (9x13).
The baking time stays the same as long as you adjust your pan size.
Yes! While fresh lemon juice and zest from large lemons will give you the best flavor, bottled lemon juice works well in this recipe too.
More Dessert Recipes!
When it comes to desserts, I love all kinds from fancy to rustic. Here are some that will go great with the Lemon bars and are perfect for any gathering!
Old Fashioned Lemon Squares Recipe
Equipment
- 9x13 baking pan
- Parchment Paper
Ingredients
Shortbread Crust Ingredients
- 1 cup butter very soft (salted or unsalted)
- ½ cup confectioners' sugar (icing sugar)
- 2 cups all-purpose flour
- ½ teaspoon fine grain sea salt or kosher salt
Lemon Topping Layer
- 4 Large eggs room temperature
- 4 Tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine grind sea salt or kosher salt
- zest from one lemon
- ½ cup fresh or bottled lemon juice (about 3-4 lemons)
- 2 cups granulated sugar
- 2-3 Tablespoons confectioners' sugar for dusting on top
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Instructions
Shortbread Cookie Layer
- Preheat oven to 350°F.Line a 9x13 inch baking pan with parchment paper. I use the butter wrappers to put some butter on the baking pan so the parchment lines the pan without wrinkles and sticks to the pan.
- In a stand mixer with paddle attachment, cream the softened butter until smooth. This should only take about 5 seconds or so. Add salt and confectioners' sugar; mix on low for about 10 seconds.Gradually add flour in three batches, mixing on low speed between additions.Mix until dough resembles sugar cookie dough (not crumbly).Press dough evenly into bottom of prepared pan, creating a smooth layer.1 cup butter, ½ cup confectioners' sugar, 2 cups all-purpose flour, ½ teaspoon fine grain sea salt or kosher salt
- Bake shortbread crust at 350°F for 20 minutes. Remove from oven and let cool for at least 5 minutes before adding lemon topping.
Making the Lemon Topping
- In a mixing bowl, combine eggs, salt, baking powder, and flour.Add lemon zest and lemon juice.Using an electric hand mixer, mix on low speed until just incorporated.Add granulated sugar and mix until combined.Pour lemon mixture over the baked and cooled shortbread layer.4 Large eggs, 4 Tablespoons all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon fine grind sea salt or kosher salt, zest from one lemon, ½ cup fresh or bottled lemon juice, 2 cups granulated sugar
Baking Lemon Squares
- Reduce oven temperature to 325°F and bake at 325°F for 25-30 minutes.The tops of the lemon bars should just be starting to brown in spots when they are done. Place tray on cooling wrack and Immediately dust with sifted confectioners sugar while still warm.2-3 Tablespoons confectioners' sugar for dusting on top
Chilling and Cutting Lemon Bars
- Cool at room temperature for 30 minutes.Refrigerate uncovered until completely chilled (about 2 hours).Use parchment paper to lift bars from pan.Cut into squares with a sharp knife while cold.Store uncut portions in refrigerator in an airtight container.or best flavor, bring to room temperature before serving.
Notes
- Refrigerator: For best results, only cut what you plan to serve, and leave the rest in a whole batch. Store leftover lemon bars in the refrigerator in an airtight container or covered container for up to 5 days. They'll taste even better the next day!
- Freezer: These lemon squares freeze beautifully! Place on parchment paper on a tray and freeze until solid. Then transfer to a freezer bag or airtight container. Freeze for up to 3 months. You can freeze them either as individual squares or as a whole uncut block.
- Serving: While these lemon squares can be served cold, they're best when allowed to come to room temperature for about 30-60 minutes before serving.
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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