DESSERT

Creamy Lemon Squares with a Buttery Shortbread Crust 🍋🧈✨

Prepare to be enchanted by these Ultra Creamy Lemon Squares! Each bite delivers a perfect harmony of sweet and tart, nestled atop a rich, tender shortbread crust. The filling is smooth, velvety, and bursting with fresh lemon flavor, making these bars an irresistible dessert for any occasion, from a summer picnic to a cozy afternoon treat. They’re surprisingly easy to make and guaranteed to be a sunshine-filled success!

What Makes These “The Best”: That Silky, Bright Lemon Layer ✨

Perfectly Balanced Tartness: Just enough fresh lemon juice and zest for a vibrant, zesty punch without being overwhelmingly sour.
Velvety Creamy Filling: The combination of whole eggs and egg yolks creates an incredibly smooth, custard-like texture that melts in your mouth. Some recipes use sweetened condensed milk for extra creaminess, and while this recipe doesn’t use it, you can find a variation for that below.
Buttery, Tender Shortbread Crust: A simple yet perfect foundation that’s crisp and crumbly, providing a delightful contrast to the creamy filling.
No Fuss: Straightforward steps make this a friendly recipe for bakers of all levels.

Ingredients: Your Lemon Square Essentials 🛒

This recipe yields 16-20 squares (from a 9×13-inch pan).

I. For the Buttery Shortbread Crust:

2 ½ cups (300g) All-Purpose Flour, spooned and leveled
½ cup (100g) Granulated Sugar
¼ tsp Salt
1 cup (226g) Unsalted Butter, cold and cut into ½-inch pieces

II. For the Creamy Lemon Filling:

2 cups (400g) Granulated Sugar
¼ cup (30g) All-Purpose Flour
1 tbsp (about 2 medium lemons) Lemon Zest, finely grated
4 large Eggs
2 large Egg Yolks (save the whites for another use, like a meringue or egg white scramble!)
¾ cup (180ml) Fresh Lemon Juice (from about 3-4 large lemons)
Optional: Pinch of Salt (to balance the sweetness)

III. For Garnish (Optional):

Confectioners’ Sugar (icing sugar), for dusting²

Equipment Needed:

9×13-inch (23×33 cm) baking pan
Parchment paper
Large mixing bowls
Electric mixer (stand mixer or hand mixer) or food processor (for crust)
Whisk
Citrus zester and juicer
Fine-mesh sieve (optional, for ultra-smooth filling)
Wire cooling rack

Preparation Pas-à-Pas: Crafting Your Zesty Squares 📝

Part 1: Prepare the Buttery Shortbread Crust (Prep: 10 min | Bake: 20-25 min)

Preheat Oven & Prep Pan: Preheat your oven to 175°C (350°F).³ Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the two longer sides (this will help you lift the bars out later).
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients.
- Using an Electric Mixer (Stand or Hand): Beat on low speed until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Using a Food Processor: Pulse until the mixture forms coarse crumbs.
- By Hand (Pastry Blender or Fingers): Cut the butter into the flour mixture until it resembles coarse crumbs.⁴
Press into Pan: Press the crumbly dough evenly into the bottom of the prepared baking pan. Use the back of a measuring cup or your fingers to compact it firmly.
Bake Crust: Bake for 20-25 minutes, or until the edges are lightly golden.
Cool (briefly): While the crust is baking, prepare the filling. The crust can be warm when you pour the filling on.

Part 2: Make the Creamy Lemon Filling (Prep: 10 min | Bake: 25-30 min)

Whisk Dry Ingredients: In a large bowl, whisk together the granulated sugar and all-purpose flour. This helps prevent the flour from clumping when added to the wet ingredients.
Add Zest: Add the lemon zest to the sugar/flour mixture and rub it in with your fingers. This releases the oils from the zest, intensifying the lemon flavor.
Add Wet Ingredients: Whisk in the whole eggs, egg yolks, and fresh lemon juice. Whisk vigorously until the mixture is completely smooth and well combined (about 2-3 minutes). If desired, whisk in a pinch of salt.
Strain (Optional): For an exceptionally smooth filling, you can pour the mixture through a fine-mesh sieve to remove any bits of cooked egg or zest.
Pour over Crust: Carefully pour the lemon filling evenly over the warm, pre-baked shortbread crust in the pan.
Bake Filling: Return the pan to the oven and bake for 25-30 minutes, or until the filling is set around the edges but still has a slight jiggle in the center when gently shaken. It will continue to set as it cools.
Cool Completely: Remove the pan from the oven and let the lemon squares cool completely on a wire rack at room temperature for at least 1-2 hours.
Chill for Firmness: For best results and clean slicing, transfer the pan to the refrigerator and chill for at least 3-4 hours, or preferably overnight, until the filling is very firm.

Part 3: Slice and Serve (5-10 minutes)

Lift and Slice: Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of lemon squares out of the pan and onto a cutting board.
Trim & Cut: Using a sharp knife (a large chef’s knife or serrated knife works well), trim off any uneven edges. For neat cuts, wipe the knife clean with a damp cloth after each slice. Cut into squares or rectangles of your desired size.
Dust & Serve: Just before serving, dust the tops generously with confectioners’ sugar for a beautiful finish.

Pro Tips for the BEST Creamy Lemon Squares ✨

Fresh Lemon is Non-Negotiable: Use freshly squeezed lemon juice and fresh lemon zest for the most vibrant and authentic lemon flavor. Bottled juice won’t give you the same result.
Don’t Overbake the Filling: Overbaking can lead to a rubbery or eggy texture. The slight jiggle in the center is what you’re looking for – it will set as it cools.
Chill Thoroughly: This is crucial for clean, firm slices. Don’t skip or rush the chilling time!
Sift Flour for Filling: Sifting the flour with the sugar for the filling prevents lumps and ensures a smooth custard.
Warm Crust for Best Adhesion: Pouring the filling over a warm (but not hot) crust helps the two layers adhere better, preventing separation.
Wipe Knife Between Cuts: For super clean edges, wipe your knife with a damp cloth after each slice.

Creative Variations & Customizations 🌈

Sweetened Condensed Milk Version: For an even richer, super-creamy filling, you can adapt the filling. Instead of eggs and yolks, whisk together 1 (14-ounce) can of sweetened condensed milk, ¾ cup fresh lemon juice, and the zest of 1-2 lemons. Pour over the baked crust and bake for 20-25 minutes.
Cream Cheese Swirl: Beat 4 oz (113g) softened cream cheese with ¼ cup sugar and 1 egg until smooth. After pouring the lemon filling onto the crust, dollop spoonfuls of the cream cheese mixture on top and swirl gently with a knife for a beautiful marbling effect.
Gluten-Free Crust: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour for the crust.
Almond Shortbread: Add ½ cup of finely ground almonds (almond flour) to the crust mixture for a nutty flavor.
Lime Squares: Substitute fresh lime juice and zest for the lemon for a tangy lime bar.
Coconut Twist: Add ½ cup of shredded unsweetened coconut to the crust mixture, or sprinkle toasted coconut on top of the finished bars.

Serving & Storage Tips 🍽️🧊🗓️

Serving: These lemon squares are best served chilled, directly from the refrigerator. Dust with confectioners’ sugar just before serving, as the sugar can absorb moisture and disappear if applied too early.
Storage: Store leftover Creamy Lemon Squares in an airtight container in the refrigerator for up to 5-7 days.
Freezing: Lemon squares freeze beautifully! Place cut squares on a baking sheet and freeze until firm (about 1-2 hours). Then, transfer them to an airtight freezer-safe container, separating layers with parchment paper. Freeze for up to 2-3 months. Thaw in the refrigerator for several hours or overnight before serving. Dust with fresh confectioners’ sugar after thawing.