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Just Like Grandma's Lemon Squares

Do you like lemon desserts?

This deliciously easy two-part Lemon Bars/Squares Recipe is perfect for you.

Grandma's Lemon Squares are moist, sweet, and tart thanks to freshly squeezed lemon juice and lemon zest.

They are made in two steps.

First a simple shortbread base is assembled and baked.

Next, an easy lemon topping is poured over the hot crust and baked until set.

One of my most used kitchen tools is my Microplane Grater/Zester.

It's one of my favorite kitchen tools for quick and easy grating and zesting.

Do you have a Microplane Grater/Zester to zest your lemon(s)?

Remember to go gently when zesting your lemon - you only want the yellow peel, not the white pith since it's extremely bitter.

Luscious Lemon Squares Recipe

As always the first step is to read the recipe completely and gather all your ingredients. If you have any questions you can always review our tips for making successful bar cookies.

  • 1 cup all purpose flour
  • 1 1/4 cup sugar, divided (1/4 cup and 1 cup)
  • 1/2 cup (1 stick) salted butter, softened
  • 2 eggs
  • 1 cup sugar
  • Grated zest of 1 lemon
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons freshly squeezed lemon juice
  1. Preheat oven to 350F degrees.
  2. Grease a 8-inch square baking pan.
  3. For easiest clean-up and removal, line the pan with foil and then grease the foil.
  4. In a medium mixing bowl, mix 1 cup flour, 1/4 cup sugar, and butter with your hands, a pastry blender, or electric mixer until well combined.
  5. Press the mixture evenly into the bottom of the prepared pan. Don't be concerned if the mixture is dry and crumbly -- it should be.
  6. Bake the lemon squares base for 15 minutes.
  7. Meanwhile, in a medium bowl, beat the topping ingredients: eggs, 1 cup sugar, lemon zest, 2 tablespoons flour, baking soda, and lemon juice together with a whisk or electric mixer.
  8. Pour lemon topping over the hot crust.
  9. Bake for 15 to 20 minutes or until the edges of the squares are firm and the middle is just a little soft.
  10. Cool the lemon squares on a wire rack.
  11. Once cool, cut them into the desired size and shape and dust with confectioner's sugar if you like.

Cover and store the lemon squares in the refrigerator for 2 to 3 days -- if they last that long!.

Just Like Grandma's Lemon Squares Recipe Simple Serving Suggestions

Enjoy your Lemon Squares with hot tea or iced tea - depending on the season. This delicious dessert is enjoyable year round.

You can also dress them up by placing them on a dessert plate with a dollop of freshly whipped cream and a sprinkling of strawberries.

These delightful lemon squares also make wonderful bake sale treats or baby shower refreshments.

Easy Lemon Bars with Cake Mix Recipe

Cookie Tip: For a bright lemon color, add 4 to 6 drops of yellow food coloring with the eggs and sugar mixture.

  • 1 package Betty Crocker SuperMoist lemon cake mix
  • 1/3 cup butter, softened
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons grated lemon peel (Only grate the yellow portion of the lemon because the white part, or pith, is very bitter)
  • 1/4 cup lemon juice
  • Powdered sugar, if desired
  1. Preheat oven to 350F degrees.
  2. In a medium bowl, mix cake mix (dry), butter and 1 of the eggs with spoon until crumbly. Set aside 1 up of this mixture.
  3. Press the remaining crumbly mixture lightly and evenly into the bottom of an ungreased 13x9-inch baking pan.
  4. Bake for about 10 minutes or until light brown.
  5. In another medium bowl, beat the remaining 2 eggs, the granulated sugar, baking powder, salt, lemon peel and lemon juice with a whisk or electric hand mixer until light and foamy.
  6. Pour lemon topping over the hot crust.
  7. Sprinkle with reserved crumbly mixture.
  8. Bake for about 15 minutes or until light brown and set.
  9. Cool the lemon bars on a wire rack and then sprinkle with powdered sugar (if using).
Buttery Lemon Squares

Buttery Lemon Squares

Buttery Lemon Squares

  • 1 cup butter, at room temperature
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 2 1/3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons grated lemon peel (Only grate the yellow portion of the lemon because the white part, or pith, is very bitter)
  • 6 tablespoons lemon juice
  • 4 large eggs
  1. Preheat oven to 350F degrees.
  2. Lightly butter and flour a 9x13-inch baking pan and set aside.
  3. In a large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on medium speed until smooth.
  4. Beat in 2 cups flour until dough is no longer crumbly. Pat mixture into a ball.
  5. Press dough evenly into bottom of prepared pan.
  6. Bake about 20 minutes or until golden.
  7. Meanwhile, beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice and eggs in food processor or in a bowl with electric mixer on medium speed, until blended.
  8. Pour lemon mixture onto hot crust.
  9. Bake 35 to 40 minutes, until lemon mixture is no longer runny in the center (cut to test).
  10. Remove from oven and dust with remaining 2 tablespoons powdered sugar.
  11. Let cool completely in pan on wire rack.
  12. Cut bars into desired size and shape.

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