These soft lemon squares have a buttery shortbread crust and a creamy lemon topping made with fresh lemon juice and zest. They're bright, balanced, and simple enough to make anytime.
Why You'll Love It
- Soft, Creamy Texture: The filling sets gently, giving you soft lemon squares with a smooth, creamy finish.
- Balanced Lemon Flavor: Fresh lemon juice and zest create a bright, tangy taste without being too sharp.
- Simple Lemon Squares Recipe: The steps are straightforward and easy to follow.
- Make-Ahead Friendly: These squares chill well and slice cleanly once set.
I like this recipe because it keeps the texture soft without feeling too heavy. The crust bakes first until lightly golden, then the lemon layer sets gently on top, creating that smooth, creamy finish that makes these soft lemon squares stand out from firmer versions. If you enjoy bright homemade bakes, my lemon bundt cake has that same fresh citrus feel in a softer cake style.
If you're looking for a simple lemon squares recipe that comes together with basic ingredients, this one stays easy while still delivering a clean, fresh flavor. The combination of lemon juice and zest gives the filling a bright taste without overpowering the dessert, similar to the fresh finish I love in lemon olive oil cake or a chilled lemon mousse.
Key Ingredients in Lemon Squares
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- All-Purpose Flour, Brown Sugar, Salt & Butter: I use these for the shortbread crust. The flour gives structure, the brown sugar adds a soft sweetness, and the melted butter brings everything together into fine crumbs.
- Lemon Zest, Sugar & Flour: The zest adds a stronger lemon flavor, while the sugar balances the tartness. I include a little flour to help the lemon layer set properly.
- Fresh Lemon Juice & Eggs: I use fresh lemon juice for a brighter taste, and the eggs create that smooth, creamy texture that defines these soft lemon squares.
- Powdered Sugar: A light dusting on top gives a clean, classic finish before serving.
How to Make Lemon Squares
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
How to Prepare the Shortbread Crust:
1. Make the Crust: Sieve the flour into a bowl, then mix with brown sugar, salt, and melted butter until crumbly.
2. Bake the Base: Press the mixture into a parchment-lined 20x20 cm (8x8 inch) pan, flatten with the bottom of a glass, and bake at 190°C (374°F) for about 15 minutes until lightly golden. Let it cool slightly.
3. Add the Lemon Filling: Mix lemon zest, sugar, and flour in one bowl. In another bowl, whisk eggs and lemon juice, then strain into the dry mixture and whisk until smooth. Pour evenly over the warm crust.
4. Bake, Chill & Slice: Bake at 170°C (338°F) for about 15 minutes, until the topping is set and no longer wobbles. Cool completely, chill for 2 hours, dust with icing sugar, then slice into squares.
Tips for Soft, Clean Lemon Squares
Rub the Zest into the Sugar: I like to rub the lemon zest into the sugar with my fingers to release the oils and give the filling a deeper, more natural lemon flavor.
Pour Over a Warm (Not Hot) Crust: Let the crust cool slightly after baking; I find this helps the lemon layer sit evenly on top instead of soaking into the base.
Chill Before Cutting for Clean Edges: I always chill the squares fully before slicing so the filling sets properly, and the edges stay clean.
Storage
I keep the lemon squares covered in the refrigerator for up to 3 days, and I find they hold their shape better and taste even more balanced once fully chilled.
Try These Lemon Recipes Next!
Recipe
Soft Lemon Squares
Ingredients
Shortbread Crust
- 225 g all-purpose flour
- 85 g brown sugar
- ½ teaspoon salt
- 120 g unsalted butter - melted
Lemon Topping
- 3 tablespoon lemon zest
- 200 g granulated sugar
- 25 g all-purpose flour
- 200 ml fresh lemon juice
- 4 large eggs - room temperature
- Powdered sugar - for dusting
Instructions
- Preheat the oven to 374°F (190°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- In a bowl, combine 1 ¾ cups (225 g) all-purpose flour, ⅓ cup (85 g) brown sugar, ½ teaspoon salt, and ½ cup (120 g) melted butter. Mix until fine crumbs form.
- Press the mixture evenly into the prepared pan. Bake for 15 minutes, or until lightly golden. Remove and let cool slightly.
- In a bowl, whisk 3 tablespoons lemon zest, 1 cup (200 g) granulated sugar, and 3 tablespoons (25 g) flour. In another bowl, whisk 4 eggs with ¾ cup + 1 tablespoon (200 ml) fresh lemon juice.
- Strain the egg mixture into the sugar mixture and whisk until smooth. Pour over the warm crust.
- Bake at 335°F (170°C) for 15 minutes, or until the filling is set and no longer jiggles.
- Cool completely, then refrigerate for 2 hours. Dust with powdered sugar, slice into squares, and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I love how the powdered sugar on these lemon squares looks like a light dusting of snow. Such a pretty and delicious treat!