Lemon squares
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Filed under Cakes and pastries; My recipes; Christmas & New Year, cookies
This is an updated version of a recipe originally published in May 23, 2005.
This pastry comes by many names. Cut them into bars and they’re known as lemon bars. Bake in a tart pan and it’s a lemon tart. Bake in a pie pan and it’s known as a lemon meringue pie. I’ve always cut them into squares so I call them lemon squares. I baked a huge batch yesterday, twice the recipe below, for more gift-giving.
The recipe is from my sister-in-law, Ava. This updated version uses lemon zest (as suggested in one of the comments below) and the baked pastries are thinner which I find less overwhelming. A lot of acid goes into these things and a substantially sized piece can be a little harsh on the throat. When they are this thin – half an inch in height just like most cookies — I find them to be just right. And, for some, reason, when they are this thin, a light, dry, crisp web-like crust forms on top and there is really no read for powdered sugar to make the pastries look attractive. That’s a lot less sugar so that can’t be bad for you.
Makes about 30 2″ x 2″ squares.
Ingredients :
For the crust :
1/2 c. confectioner’s (powdered) sugar
2 c. all-purpose flour
1-225 g. block of butter, softened
For the filling :
2 c. granulated sugar
1/2 tsp. salt
1 tsp. baking powder
1/4 c. all-purpose flour
4 eggs
juice of one lemon plus kalamansi juice to equal 1/3 c.
1 tsp. of finely grated lemon zest
additional powdered sugar for garnish (optional)
Make the crust. Sift together the flour and the powdered sugar. Blend in the butter until the mixture resembles coarse crumbs. Place in an ungreased 12-1/2″ x 17-1/2″ x 1″ jelly roll pan and press lightly with the fingers. Bake in a 350oF oven for 15 to 20 minutes or until golden.
Prepare the filling. Sift together the sugar, flour, baking powder and salt. Set aside. In another bowl, beat the eggs until frothy. Add the sifted ingredients to the eggs and mix to blend. Pour in the lemon juice and lemon extract and mix until well blended. Pour the mixture over the baked crust and bake in a 350oF oven for 30 to 35 minutes or until a toothpick inserted at the center comes out clean. Cool completely. Sprinkle with powdered sugar on top (optional) and cut into 2″ x 2″ squares.
To store, refrigerate in an air-tight container. If stacking in several layers, separate each layer with non-stick baking paper. Best served chilled.
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Hi there,
What size of pan should I use for this lemon squares recipe?
Thanks.
Omar
I used metal.
hello. i was just wondering if its ok to substitute lemon extract to real lemon juice? if so how much lemon juice can i add in? thanks:D
hi grace. lemon extract will give you the lemony aroma but not the tartness. lemon juice or kalamansi juice, 1/3 cup is just right for my taste. You can use less if it’s too sour for you.
thanks soo much connie!!!
You’re welcome, Grace.
Hi Connie,
I tried this recipe today and I am happy w/the result. Your recipe has the right balance of the lemon juice. I zested the lemon and place the lemon zest in it.
I ran out of white sugar w/c I used 1 3/4 white sugar and 1/4 of brown sugar. The result, … well I took a picutre, not sure how I can send it to you.
Cheers, Gina
Hi Gina. I am so glad you enjoyed the lemon squares.
My email address is sassy(d0t)lawyer(at)gmail(dot)com. Just substitute the correct symbols. I’ll be very pleased if you want to share the photos with me. 
Hi Connie,
Guess what???
After making the lemon squares last Wednesday, which got top marks from food reviewers Andrew, my stepson, Mike (the husband), and my parents-in-law I decided to make two batches today!!!!!
Yes Connie, I don’t think we’ll get sawa from this tangy squares.
Well, maybe I will bring some to my sister-in-law in Sydney this week. ????
I am going to have (just) one tonight w/my peppermint tea just before going to bed.
LOL Lemon Squares overload? Am glad everyone’s enjoying them.
Hi Ms Connie
I really want to try this recipe just got confused for some of the ingredients… is confectioner’s (powdered) sugar and granulated (white) sugar different from each other? and is that also diff from regular white sugar… sorry my first time to baked po kasi. thanks in advance
lea, confectioner’s sugar is powder. the texture similar to cornstarch.
white sugar is granulated. that’s the regular kind. the other kind of white sugar is castor which is finer and dissolves faster in baking.
thanks for the reply…..may I ask what size of pan should I use? im afraid kasi baka mag overflow pag small pan lang ang gagamitin ko… thanks
At least an 8″x8″.
hi connie!!!tried d recipe and u know what i added to d cookie base??chopped walnuts!!just wanted a little crunch to d bite.
my eldest daughter brought it to school n gave it to her friends.they loved d tartness n d crunch…unfortunately,she didn’t tell me that she would bring d whole batch.she left d crumbs,tho.(LOL)kaya,back to d kitchen ako to bake another batch.
thanks again,connie,for another simple but wonderful recipe..
hi connie…
i love this recipe.i tried it last week for the first time and this is the first time i baked lemon squares. my boyfriend loves it…
thank you
Thanks for the recipe.
When should we sprinkle the sugar? Is it before storing (won’t they melt agad) or is it before serving?
Looking forward to trying this out
Just as soon as they have cooled, you can sprinkle the powdered sugar. I do that before storing. The powdered sugar won’t melt so long as the lemon squares have cooled and the tops are dry. Keep them in airtight containers to prevent moisture from forming.
Hi Connie,
Your blog has been my favorite since I’ve discovered it. The detailed explanation encourages the novice baker in me try the recipes. Whether it be savory or sweet, kuha talaga ang lasang pinoy. So pls continue what you do best.
Yesterday, I tried this lemon squares recipe. Except for the pan (I used an 11″ x 17″ cookie pan) and using 1/3 c lemon juice (didn’t have kalamansi juice), I pretty much followed the rest of your recipe to the letter. After baking it for 30 min., it came out somewhat burnt along the edges. I had to struggle taking the squares off the pan (after it cooled). Well, the burnt part that is. The middle part was ok tho’. I don’t know what I did wrong. Also, should the baked crust be totally cooled first before I pour the mixture? (I poured the mixture as soon as I took the baked crust from the oven after 15 min.) I still was able to bring it to a get together last night (sans the burnt ones) and it was a BIG HIT!!! My husband’s relatives even complained why I didn’t bring more. That’s why I have these many questions because I really want to bake it again. Your recipe made me feel like a rock star to them, so thank you, thank you, thank you!
The reason the filling is prepared after baking the crust is to allow it to cool.
Another factor… Was the oven rack in the middle of the oven and was the pan at the center of the rack?
Ahh, that’s probably why some crust stuck to the pan. Will remember that next time. :=)
Yes to both questions so I think I’ll just make sure to keep checking around 25 minutes of baking to avoid the burnt edges.
Thanks, Connie, for your prompt reply. May you & your family continue to whip up delectable dishes/desserts for us to learn from. :=)