This old-fashioned lemon squares recipe is simple, tangy, and packed with nostalgic flavor, just like classic lemon bars should be. A timeless treat everyone will love!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You’ll Love This Recipe for Lemon Squares
- Make Ahead Dessert: There are times when I just need to make a dessert ahead of time and these old fashioned lemon squares are the perfect recipe to do that!
- Fresh & Natural: Using fresh lemons, all natural ingredients, you can feel good about serving this all-natural dessert.
- Old Fashioned Recipe: I grew up on a similar lemon shortbread bar recipe, only we didn’t put glaze on top, just a sprinkling of powdered sugar. Change it up; these are delicious either way!
Old Fashioned Lemon Squares Recipe Ingredients
- Butter: You cannot have a buttery shortbread crust without real butter! I use salted butter in my baking, if using unsalted butter, add a pinch of salt.
- Granulated Sugar: I use organic, all-natural cane sugar in all of my baking; you can certainly use white sugar.
- Flour: I used organic, unbleached all-purpose flour; you may use a regular all-purpose flour, of course.
- Eggs: I use large eggs in all of my baking; this provides the creaminess for the lemon filling, center. Room temperature is best.
- Lemons: You will need lemons for their zest and their juice! Since I love lemons, I always add more zest, which adds more lemon flavor and a citrus kick! Can you replace it with bottled lemon juice? Yes?? But please use fresh lemon juice here, bottled juice has a bit of an off taste.
- Powdered Sugar: AKA, confectioners’ sugar. I will show you how to transform simple powdered sugar, lemon juice, and zest into an incredible lemon glaze.
Get the full recipe in the recipe card below.
How to Make Lemon Squares
This is a multipart recipe, not difficult at all, but you do need to make these luscious lemon bars in stages. Preheat the oven to 350° F (175° C) and line a 9×13-inch pan with parchment paper or foil, well-sprayed. Metal or glass pans work here.
Step 1: How to make shortbread crust for bar cookies
Shortbread Crust: Blend together the softened butter, vanilla, sugar and flour in a large bowl or stand mixer on low until smooth and combined. You can also use cold butter, cut into cubes, and do this all in your food processor.
Prep and Bake the Crust: Press the shortbread batter into the bottom of the prepared pan. Using a sheet of parchment or wax paper, press the batter evenly into the bottom of the pan. Bake for 15-20 minutes, just until firm and starting to turn golden.
Step 2: Make the Fresh Lemon Filling
While the crust is in the oven, in a large mixing bowl, whisk together the sugar and flour.
Whisk in the eggs, whisking well until frothy and sugar has dissolved (cane sugar will take a little longer), then slowly whisk in lemon juice and zest from one to two lemons. (More is better in my opinion, but I like it tart!) You may also use an electric mixer.
Step 3: Bake the old-fashioned lemon squares
Pour lemon filling over the hot, baked crust, returning to the oven for an additional 15-20 minutes. Give the filling a final whisk just before you pour it over the hot crust.
Bake until the filling feels firm when lightly touched and there is only a tiny jiggle in the middle. Lemon squares will firm up and set as they cool. Remove from oven and cool on a wire rack.
Step 4: Prepare lemon powdered sugar glaze
Mix powdered sugar and lemon zest into a medium bowl, whisk to combine, and slowly add lemon juice, whisking until the glaze is the desired consistency.
Once the lemon squares have cooled on a wire rack for 20 minutes, then pour glaze over warm (not hot) lemon shortbread cookie bars.
Cool completely, then cover and refrigerate.
How to Make Gluten-Free Lemon Bar Recipe
Super simple to make by substituting one key ingredient, and you will have the best gluten-free lemon bars around!
- Swap the Flour: For the shortbread crust, swap out the regular AP flour for a good Gluten Free AP Flour (my favorite), or try using GF Almond Flour for a delicious Almond Flour Shortbread crust.
- Replace the AP flour in the lemon filling for equal amounts of GF AP Flour.
Fresh Tips for Gooey Lemon Bars
- Softened Butter: Take your butter out ahead of time, about 30 minutes.
- Parchment Paper Liner: Use pre-cut sheets or rip off a generous amount. You want enough to sit tightly in the pan AND have enough to hang over the edges, using it as a sling. Tip: lightly spray the pan with a little oil or nonstick spray, and then your parchment will stay in place easier. You may also line the pan with aluminum foil, sprayed well.
- COOL COMPLETELY: To make cleaner slices, be sure to cool the lemon bars completely and then refrigerate for a minimum of 2 hours.
LEMON FACTS
- How to Choose the Best Lemons | Choose lemons that are firm, but yield to gentle pressure, with a smooth, thinner skin. The lemon should not have blemishes, be pale or have any green; this indicates unripeness. Good lemons for juicing, should be heavier relative to their size.
- How Best to Store Lemons | Lemons stored on the counter, look pretty, but dry out within a week. Lemons stored in the fridge will last longer, about a week to 10 days, lemons stored in a sealed plastic bag last up to a month!
- Zesting | It is much easier if you zest your lemons before cutting in half to juice them. Wash and dry lemons before zesting, and do not zest too far down, the white part, called the pith is bitter.
- Juicing Lemons | To get more juice from your lemon, try these ONE of these two tricks: 1) Place lemon on cutting board or counter and firmly roll with palm of hand until it starts to yield slightly, OR 2) Place lemon in microwave for about 10 seconds, then roll and squeeze.
- An average lemon contains about 2 ½ – 3 tablespoons of juice.
How to Slice Lemon Squares
Everyone loves neat, sharp-edged lemon bars (or brownies or bar cookies!). Here’s how to get those clean slices:
- Cool Completely – For best results, chill the bars for a few hours or overnight before slicing.
- Lift from Pan – Use the parchment sling to transfer the chilled bars to a cutting board.
- Use a Warm Knife – Run a sharp knife under hot water and wipe dry between cuts.
- Slice & Wipe – Cut into squares, cleaning the knife between each slice for clean edges.
- Serving Tip – Bars come to room temp quickly. To serve neatly, place each square in a cupcake liner and lay them out in a single layer on a tray. The glaze may weep a little at room temp—still delicious!
🍋 Serving Suggestions for Gooey Lemon Bars
These gooey lemon bars are amazing on their own, but here are a few easy ways to serve them up:
- Classic & Simple – Chill them or serve at room temp, skip the glaze and just dust with powdered sugar.
- Add Freshness – Pair with berries (raspberries, blueberries, strawberries) or a sprig of mint.
- Serve with Sips – Great with coffee, black tea, or iced herbal tea.
- Build a Dessert Tray – Add them alongside brownies, shortbread, or chocolate-dipped fruit.
- Perfect After a Meal – A refreshing finish after BBQ, grilled dinners, or rich meals.
- Great for Brunch – Add to a brunch spread with quiche, muffins, and fruit salad.
Simple, bright, and versatile, these bars fit in anywhere!
How to Store Old-Fashioned Lemon Squares
For all storage methods, make sure the baked lemon bars are completely cooled before refrigerating; this will help prevent soggy lemon bars.
- If serving the same day, lemon bars may be left on the counter for 6 hours, though I highly recommend serving them chilled, just like these chilled sugar cookies!
- Store leftover lemon bars in an airtight container in the refrigerator for 2-7 days, slice and serve when ready.
- Freezing: Lemon bars freeze beautifully! Wrap cooled lemon bars in plastic wrap and then again in foil, freeze for up to 3 months. Thaw overnight in fridge.
Gooey Lemon Squares FAQ’s
Yessss? I say that with a question mark because bottled lemon juice often contains preservatives and can have an off-putting taste. Squeezing a couple of lemons is so simple, and the zest is something that adds amazing flavor to this lemon shortbread cookie recipe.
The flavors really pop when you serve lemon bars cold, be sure to allow to cool completely (about 2 hours) before refrigerating, best served out of the fridge.
When you remove them from the oven, give them a little shake test. The filling should be fairly firm, like really firm Jell-O, but not too stiff. The bars will firm up as they cool and set.
Are you a lemon lover like me? Then you have to try my Lemon Icebox Pie (so luscious), Lemon Gelato, Italian Lemon Ricotta Cake and these easy Lemon Sandwich Cookies.
More easy dessert recipes you will love
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Equipment
Ingredients
Shortbread Crust
- 1 cup butter 2 (8 oz) sticks, softened, if using unsalted butter add ¼ teaspoon salt.
- ½ cup all natural cane sugar regular white sugar may be used
- 2 cups unbleached all-purpose flour I used organic, regular flour may be used
- 1 teaspoon vanilla extract
Lemon Filling
- 4 large eggs room temperature
- 1 ½ cups all natural cane sugar regular white sugar may be substituted
- ¼ cup unbleached all-purpose flour see notes for how to make Gluten Free
- ⅔ cup lemon juice fresh squeezed; about 4 lemons
- 1-2 tablespoons lemons zest about 1-2 lemons, adding more for more tart squares
Powdered Sugar Lemon Glaze (optional)
- 2 cups powdered sugar
- 1 – 2 tablespoons lemon zest
- 2 – 4 tablespoons lemons more or less depending on consistency
Instructions
Shortbread Crust
- Preheat oven to 350° F (175° C) and line a 9×13 inch pan with parchment paper or foil.
- Blend together the softened butter, vanilla, sugar and flour in a mixing bowl or stand mixer on low until smooth and combined.
- Press the shortbread batter into the bottom of a parchment lined or well sprayed 9×13 inch baking pan Using a sheet of parchment or wax paper, press the batter evenly into the bottom of the pan. Bake at 350°F (175° C) for 15-20 minutes, just until firm and starting to turn golden.
Lemon Filling
- While the crust is in the oven; in a large mixing bowl, whisk together the sugar and flour and lemon zest until it resembles wet sand.
- Whisk in eggs into mixture, whisking well until frothy and sugar has dissolved, (cane sugar will take a little longer) then slowly whisk in lemon juice and vanilla. (more is better in my opinion, but I like it tart!)
- Pour lemon filling over the hot, baked shortbread crust (or almond flour shortbread crust), returning to the oven for an additional 15-20 minutes. Give the filling a final whisk just before you pour it over the hot crust.
- Bake until the filling feels firm when lightly touched give it a jiggle, the center should barely wiggle when it's done. Lemon squares will firm up and set as they cool. Remove from oven and cool on a wire rack.
Lemon Glaze (Optional)
- Mix powdered sugar, lemon zest into medium mixing bowl, whisk to combine, slowly add lemon juice, whisking until glaze is desired consistency.2 cups powdered sugar, 2 – 4 tablespoons lemons, 1 – 2 tablespoons lemon zest
- Once the lemon squares have cooled on a wire rack for about 20-40 minutes, then pour and smooth over warm (not hot) lemon shortbread cookie bars.
- Cool completely, then cover and refrigerate. *If desired, omit the lemon glaze and dust generously with powdered sugar instead. Be sure to wait until lemon bars are completely cooled.
Notes
- Chill First – Refrigerate for a few hours or overnight for easier slicing.
- Lift & Slice – Use the parchment to lift, then cut with a warm, clean knife for sharp edges.
- Serve Smart – Bars come to room temp fast. For clean presentation, place each in a cupcake liner and avoid stacking.
- Refrigerate: Store lemon bars in an airtight container in the fridge for up to 5 days.
- Separate Layers: Place parchment or wax paper between layers to prevent sticking.
- Freezer-Friendly: Freeze for up to 2 months. Wrap tightly in plastic wrap, then place in a freezer bag or container. Thaw in the fridge before serving.
- Best Served Chilled: These bars taste great cold but can also be served at room temp—just know the glaze may soften and even “weep” slightly.
Nutrition
Meet Michaela from An Affair from the Heart
This round, I was assigned Michaela’s blog for our Freaky Friday blog hop, and you’re going to love it! I chose these delicious glazed lemon bars.
Michaela is a creative cook from Nebraska who shares easy, crave-worthy recipes the whole family will enjoy. We have a lot in common, which is why I think I connect with her so much. Whether it’s making your own Bisquick mix, or trying a copycat recipe, Michaela makes entertaining stress-free and fun.
Take a look at all of our 2021 Freaky Friday Summer Edition Recipes:
- An Affair from the Heart – Simple Tiramisu
- Aunt Bee’s Recipes –Roasted Tomatillo Salsa {Salsa Verde}
- Devour Dinner – Pepperoni Bread
- Fresh April Flours – Bananas Foster Cake
- The Fresh Cooky – Old Fashioned Lemon Squares
- Hostess at Heart – Kentucky Butter Cake
- House of Nash Eats – Apple Pie Ice Cream
- Lemon Blossoms – Strawberry Cake
- Lemoine Family Kitchen – Grilled Peach Burrata Arugula Salad
- Life, Love & Good Food – Bruschetta with Tomato
- Off the Eaten Path – Fresh Garden Salsa
- Sue Bee Homemaker – Jalapeño Popper Dip with Bacon
- The Speckled Palate – Lemon Zucchini Bread
- Take Two Tapas – Bacon Wrapped Jalapeño Poppers
Gloria Oxley
About this part…
medium mixing bowl, whisk to combine, slowly add lemon juice, whisking until glaze is desired consistency.
2 cups powdered sugar, 3-4 tablespoons lemons, 1-2 tablespoons lemons
So are you saying we should use either 3-4 or 1-2 lemon (juice) or 6 combined
Oh gosh thank you for finding that Gloria! 1-2 tablespoons depending on how tart you want it! I’ll go and fix that. Hope you love them!
Gloria Oxley
It amazes me how promptly you came back and answered my question and actually made the changes to the recipe . Thank you so very much. Can’t wait to try these tomorrow.
I try!! Use your best judgement when making. I like mine glaze tart! Reduce the zest and juice if you don’t like it as tart. You can also use water if you want it thinner but don’t want to use more lemon juice.
Jayne
Can you use powdered sugar instead of regular sugar? I’ve never used regular sugar it was always powdered sugar thanks for any replies
Thanks for asking, can you tell me which portion you are thinking of using the powdered sugar in? For the crust, I think it would be fine, for the lemon curd filling I’m not so sure, I’ve always used granulated sugar. But if you try it let me know!
Margaret
I have been wanting to do something like this for a long time and I finally made this for a small family gathering and everyone commented positively on it. They LOVED this recipe! Thank you for posting this recipe.
YAY! Thank you so much Margaret, I love hearing this!
Brandi Burgess
These are absolutely addictive and amazing and never last long enough lol!!!!
Brandi Burgess
These are absolutely addictive and amazing and never last long enough lol!!!!
Never long enough! Thanks so much Brandi!
Julie Menghini
Talk about refreshing, We loved every single layer of these lemon bars, and I am drooling thinking about the next pan to grace my kitchen!
Chrissie Nelson Rotko
Lemon bars are one of my favorite desserts and these look incredible!
Angela
Can’t go wrong with a summery dessert like these lemon bars! I am a huge fan of a citrus sweet treat and cannot wait to bake up a batch.
Thank you Angela, hope you love them!
Erin
Oh my WORD do these squares look like a total dream. That glaze just pushes them over the top!
Agreed, 100% Erin, thank you!
Erin
When I saw you share these, I knew I had to make them because I am obsessed with lemon desserts. These squares and their shortbread crust and their glaze are a dream dessert!
Amy Nash
I love the sharp lemon flavor in these from the lemon zest! And that glaze on top is divine!
Thank you Amy, I couldn’t agree more!
Lynn Spencer
Truly a bite of summer! Delicious and love that they are GF!
Thank you Lynn!
Kathy
These bars were absolutely perfect. The right balance of sweet and tart and the shortbread crust was melt in your mouth delicious.
Rebecca
The sweetness of this shortbread crust tasted extremely delicious compared to the tartness of the lemon zest! They were such a good combination, I’ll definitely be making these again sometime in the near future. I also love that there is agluten-free option!
Tasia ~ two sugar bugs
That buttery shortbread crust is calling me! Lemon squares are such a nostalgic treat for me; I love how you topped them with with that lemon glaze. Delish!
Thank you Tasia! The glaze was a whole new concept for me too! And it totally adds a fun new dimension to the bars!
Jennifer
Lemon desserts are a favorite in my house. These are going to be eaten up in no time.
Thanks Jennifer, love hearing that!
Sue Ringsdorf
Give me lemon everything! I am in love with that shortbread crust. Thanks for sharing!
Thank you Sue, the shortbread crust is amazing!
Sheila Thigpen
Oooh! I love lemon desserts! This looks so dreamy 🙂
Thank you Sheila!
Michaela Kenkel
BEAUTIFUL!! THANK YOU, Kathleen, for all of the kind words and for the brilliant job you did on these lemon bars! Good grief, I am DROOLING over here! Hope to someday, meet you in person so we can exchange boxer mom stories over a cocktail or two! 🙂 (and yes — in my world, Reubenizing is a word! LOL!!)
Love it and would love to meet you in person too and exchange boxer mom stories, def over cocktails! Love that Reubenizing is a word! 🙂 Thanks for a fabulous recipe.
Bob
Yummmm…ya had me at “lemon…..”
You would love these for sure Bob!
Lynn @ Fresh April Flours
As a lemon square connoisseur, I approve the unbeatable gooey-ness of these ones. Perfection!
Lynn @ Fresh April Flours
The gooey-ness happening here is TOP NOTCH! I loveeeeee it!!
For sure Lynn, for sure! Thanks!