This is the BEST recipe for Lemon Squares I have EVER tried! The shortbread crust is thick and tender, and the lemon custard on top is super tart and creamy. You will never go back!! Originally published January 20, 2012.

lemon squares with thick shortbread crust, dusted with powdered sugar.
Table of Contents
  1. The Best Lemon Square Recipe
  2. Lemon Bar Ingredients
  3. Thick Shortbread: The key to a Perfect Lemon Bar
  4. How to make the Best Lemon Bars
  5. How to make Lemon Squares Gluten Free
  6. How to serve Lemon Squares
  7. How to store your leftover Lemon Squares
  8. Other Lemon Recipes You’ll Love:
  9. Lemon Square Recipe Recipe

The other day I casually mentioned to my friend Tawna that I made gluten free lemon squares. “Oh really?” she said. “I’ve never had a lemon square.”

And then my brain EXPLODED.

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lemon squares on their sides dusted with powdered sugar.

Okay not really, but GAH!!! The thought of life without lemon squares. If I could only eat one dessert for the rest of my life, it would be this recipe for lemon squares, no lie. (Okay. I’m lying. If in some sick world I really did have to choose, I would flip a coin between these lemon bars and The Best Chocolate Cake I’ve Ever Had.)

Tawna can’t eat gluten. I saw her again last weekend at a church breakfast event where I was loading up on doughnuts. She (again, so casually) mentioned that she’d never had a doughnut. I’M ON A MISSION, GUYS.

a stack of lemon squares with a thick shortbread crust.

Although really I should just go to Sarah from Snixy Kitchen. Gluten-free baking definitely takes some practice and this girl has got it DOWN. Got any doughnut recipes up your sleeve, Sarah?? Spill!

a stack of lemon bars that fell over.
Here’s what happens when your stack falls.

Sarah and I met at a blogging conference a couple years ago and since then she has literally saved my blog from the jaws of technical difficulties on a number of occasions. She also happens to be one of the most gifted photographers I know and even does food styling for the NY Times. She is crazy talented!!

I was at her house the other day and she showed me all the clothes that her mom has sewn for her baby. We are talking like an entire dresser-full, people, along with several blankets and knits. (Sherry, you are a master seamstress!) This kid is totally going to be better dressed than me, that is for sure.

a hand holding a super thick lemon bar.

The Best Lemon Square Recipe

This lemon bar recipe is an oooold favorite of mine. I perfected the recipe back in 2012 and published it here on the blog, but I love the recipe so much that I wanted to update the photos and tell all you lovely new people about it (since basically it was Eric and my mom reading back then.) I haven’t changed the recipe at all, and it’s too good to remain hidden in my archives.

lemon bars cut into rectangular pieces.

Lemon Bar Ingredients

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Butter
  • White sugar
  • Flour (all purpose or gluten free)
  • Lemons (about 4)
  • Eggs
  • Powdered sugar (for dusting)

Thick Shortbread: The key to a Perfect Lemon Bar

You MUST make these in a 2-quart, 8×11 inch pan if you want the crust-to-custard ratio you see in the photos. It will definitely work in a 9×13 but the layers will be thinner, which in my opinion, ruins the lemon bars. I want a THICK layer of shortbread and a THICK layer of custard. If you do make these in a 9×13, make sure you lower the baking times.

a pan of lemon bars cut into rectangular pieces.

How to make the Best Lemon Bars

Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!

  1. Preheat the oven to 350 degrees F. Prepare an 8×11 inch pan by lining it with parchment paper or spraying with nonstick spray. 
  2. In a medium bowl (or stand-mixer), beat together softened butter with 1/2 cup sugar, salt and zest.
  3. Add 2 cups of flour, either all-purpose or a gluten-free blend, and mix in well.
  4. Press into the bottom of the prepared 8×11 inch pan. Wet your fingers a little if the dough sticks to your hands.
  5. Bake at 350 for 24-26 minutes, or until golden around the edges.
  6. In a bowl (or using a stand mixer), whisk together the remaining sugar and flour. Then whisk in the lemon juice, eggs, and zest.
  7. When the crust is done, pour the custard over the top. You don’t have to wait for the crust to cool.
  8. Bake for an additional 26-28 minutes in the preheated oven. 
  9. Cover and refrigerate for at least 3 hours until they are cold, then dust with powdered sugar right before serving. 

Here’s one of my photos from when I originally posted this. I was soooooo proud of it. *pinches cheek of former self*

an old picture of a lemon bar with lemons in the background.

How to make Lemon Squares Gluten Free

I always make these lemon bars with regular all-purpose flour but since I made these for Sarah and she does not eat gluten (and this is her baby shower after all), I tried these with a gluten-free flour blend. It worked beautifully! I didn’t change the recipe at all besides swapping flours. Score! I love having an easy and delicious recipe on hand for gluten-free friends. Here’s the kind I used:

a bag of gluten free flour and a baked gluten free crust.
Oh and on the right is how brown your crust should be.

How to serve Lemon Squares

I love serving lemon squares at occasions where many lemon lovers will be present. And by lemon lovers, I do mean adult women. Seriously, what is it about men and children and their obsession with chocolate to the exclusion of all other desserts? I mean. Women love chocolate too. But if you want your lemon squares to disappear, take them to a baby shower, a book club, or a girls night in. (And if you’re a man who loves lemon comment and tell us if you try these!!) 

How to store your leftover Lemon Squares

Lemon bars should be stored, covered, in the fridge. 

Can you freeze a Lemon Bar?

Yes! Lemon bars freeze really well for up to three months. You can freeze the whole pan or freeze individual lemon bars. They are basically still amazing straight out of the freezer, so if you are trying to keep yourself from eating them all…the freezer may not be your best strategy. Haha.

If you try out this recipe (DO IT!), snap a photo and share on social using #TheFoodCharlatan. I’d love to see what you are making!

Other Lemon Recipes You’ll Love:

Lemon Curd Sugar Cookie Sandwich << only true lemon lovers need apply.

Meyer Lemon Tart << Have you tried Meyer lemons yet? They are a little sweeter and more orange-y than a regular lemon and have such amazing flavor. Try this one out!

Lemon Lush Dessert << perfect for summer, this is smooth, light, and luxurious.

Lemon Crinkle Cookies with Lemon Frosting. These are SO LEMONY! I love them.

The Best Lemon Curd << no lie, guys. Put this in the Lemon Curd Sugar Cookie Sandwich!

Lemon Cake with Lemon Frosting << It’s one of my favorite cakes!

Lemon Bar Muddy Buddies from Lemon Tree Dwelling

Lemon Crumble Bars from House of Yumm

Lemon Ice Box Pie from Life, Love, and Sugar

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Lemon Square Recipe

5 from 8 votes
Prep: 10 minutes
Cook: 26 minutes
Total: 36 minutes
Servings: 16 Servings
This is the BEST recipe for Lemon Squares I have EVER had! The shortbread crust is thick and tender, and the lemon custard on top is super tart and creamy.

Ingredients

For the crust:

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour OR a gluten-free blend, I used Bob’s Red Mill, spooned and leveled
  • 1/4 teaspoon salt, or a few shakes more, to taste
  • zest of one lemon

For the custard:

  • 1 & 1/2 cups white sugar
  • 1/4 cup + 2 tablespoons all-purpose flour OR a gluten-free blend, I used Bob’s Red Mill, spooned and leveled
  • 3/4 cup fresh lemon juice, about 4 medium lemons
  • 4 large eggs
  • zest of 2-3 lemons, more zest=more tart. I add tons.
  • powdered sugar, for dusting

Instructions

  • For the crust:
  • Preheat oven to 350 degrees F. Prepare an 8×11 inch pan by lining it with parchment paper or spraying with nonstick spray. Or you could use foil, make sure you spray it with nonstick spray.
  • In a medium bowl (or stand-mixer), beat together softened butter with 1/2 cup sugar, salt and zest.
  • Add 2 cups flour, either all-purpose or a gluten-free blend. Make sure you use a scoop or spoon to place the flour in your measuring cup, then level it off. You don’t want to pack your flour.
  • Beat in the flour. It won’t come together in a ball probably, but you want to get big clumps that are sticking together. Make sure the butter and flour are incorporated.
  • Press into the bottom of the prepared 8×11 inch pan. Wet your fingers a little if the dough sticks to your hands.
  • Bake at 350 for 24-26 minutes, or until golden around the edges.

For the Custard:

  • In a bowl (or using stand mixer), whisk together the remaining 1 and 1/2 cups sugar and 1/4 cup + 2 tablespoons flour. You can use the unwashed bowl you just used for the crust, but only if you scrape it out pretty well. You don’t want clumps in your custard.
  • After whisking the flour and sugar, whisk in the lemon juice, eggs, and zest.
  • When the crust is done, pour the custard over the top. You don’t have to wait for the crust to cool.
  • Bake for an additional 26-28 minutes in the preheated oven. The edges should be set with the center still a little wiggly (just a little). The bars will firm up as they cool.
  • Cover and refrigerate for at least 3 hours until they are cold, then dust with powdered sugar right before serving. Don’t bother doing it before because it will just seep into the custard and you won’t see it.
  • Store covered in the fridge.

Notes

If you don’t like your desserts extremely tart, (what is with you? :) decrease the lemon juice to 2/3 cup, and decrease the flour (in the custard layer) to 1/4 cup + 1 tablespoon. Also decrease the zest, maybe do 1 and 1/2 lemons.
This recipe for lemon bars NEEDS to be baked in an 8×11 inch pan. You can absolutely make it in a 9×13 (adjust baking times-it will cook faster), but the bars will not be as thick, and in my opinion, that is what makes these the BEST lemon bars.

Nutrition

Serving: 1square | Calories: 281kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 154mg | Potassium: 50mg | Fiber: 1g | Sugar: 25g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 281
Keyword: lemon, squares
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

    1. I’m so glad you enjoyed them Hailey! I haven’t made these in way too long, even though lemon bars are basically my favorite dessert. I need to make it happen soon. Thanks so much for rating and commenting!

  1. I made these delicious cookies. My neighbors said it was just enough mint. They are so incredibly good it isn’t funny. The hardest part was not to over bake them or take them off the sheet to soon. Please be patient…Kate

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