Join the club! Subscribe Here

  • About
  • Collaborate
  • Shop
  • Subscribe
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fresh Cooky new logo.

The Fresh Cooky

Real Food with a Healthy Twist

  • Recipes
    • Recipe Index
    • By Course
      • Apps & Snacks
      • Breads
      • Drinks
      • Main Dishes
      • Salads & Dressings
      • Sandwiches
      • Sauces & Condiments
      • Side Dishes
      • Soups & Stews
      • Sweets
    • By Cuisine
      • Asian
      • German
      • Italian
      • Mediterranean
      • Mexican
    • By Diet
      • Egg-Free
      • Gluten-Free
      • Low Carb
      • Vegetarian
    • By Meal Type
      • 30 Minute Meals
      • Breakfast
      • Brunch
      • Lunch
      • Dinner
      • Easy Weeknight
      • Freezer Friendly
      • Kid-Friendly
      • Make Ahead
      • Copycat
    • By Method
      • Air Fryer
      • Crockpot
      • Grilled
      • Instant Pot
      • One Pot
      • Sheet Pan
      • Stovetop
  • Holidays
    • Patriotic Recipes
  • Most Popular
  • For Subscribers
Recipes โ€บ Courses โ€บ Sweets โ€บ Bars & Brownies
39 Comments

Easy Old Fashioned Lemon Squares Recipe

Kathleen

by Kathleen Pope Jun 19, 2024

Jump to Recipe

Easy old fashioned lemon squares long pin, top image has side view of 3 stacked lemon squares on a turquoise plate. Bottom image of top down shot of glazed lemon bars on plate.
Image of three lemon squares, topped on each other with bite taken out of the top.
East Best Lemon Bars or Lemon Squares, with hand holding a gooey lemon square.
Easy Lemon Bars with tangy lemon glaze, image of three gooey lemon bars on blue plate with puddle of lemon glaze by one square.
Easiest lemon squares recipe with a hand holding a lemon square with a bite taken out.
Best Easy Lemon bars pin with long image of three stacked lemon squares topped with drippy lemon glaze.

This easy Old Fashioned Lemon Squares recipe starts with a delicious buttery shortbread crust, is filled with a gooey, lemony center, and is finished with a thick layer of powdered sugar lemon glaze. It’s the essential Lemon Bar recipe!

Lemon bars are a super simple, three-step dessert that is bright, beautiful, and can be refrigerated and frozen, making them a wonderful make-ahead dessert. But do not limit these beautiful lemon squares to summertime; think tailgating, holidays, spring, and definitely potlucks!

Three stacked old fashioned lemon squares with drippy frosting.
This post may contain affiliate links. Read my disclosure & privacy policy.

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!

  • Reasons to make Old Fashioned Lemon Bars
  • What is the Freaky Friday Blog Hop!?
  • Meet Michaela from An Affair from the Heart
  • Simple Ingredients for Old Fashioned Lemon Bars
  • Frequently Asked Questions
  • Gluten-Free Lemon Bars
  • How to Make Old Fashioned Lemon Bars
  • Fresh tips for the best old fashioned lemon bars
  • How to Slice Lemon Squares
  • Storing and Freezing Tips
  • More easy dessert recipes you will love
  • Old Fashioned Lemon Squares Recipe

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.

Reasons to make Old Fashioned Lemon Bars

  • 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!
Hand holding an old fashioned lemon square dripping with fresh lemon glaze.

What is the Freaky Friday Blog Hop!?

Our Freaky Friday Blog Hop creator is Michaela from An Affair from the Heart, where she secretly assigns participating bloggers to another blog to remake a recipe of their choice.

We make their recipe, photograph it as if it were our own, write a post about it in our own words, then all share our posts on the selected Friday.

Here are a few of my previous Freaky Friday recipes; Creamy Bow Tie Pasta Recipe Cranberry Bourbon Sour, Sweet Molasses Brown Bread, Mint Fudge Brownies, and Oatmeal Rolled Sugar Cookies.

Meet Michaela from An Affair from the Heart

This round, I was assigned Michaela’s blog! You are in for a treat!

Michaela is a Nebraska native; creative, funny, and delivers up easy to make, delicious, craveable recipes on An Affair from the Heart. Here are a few reasons I know you will love Michaela too and visit her site often:

  • Michaela and I would hit it off for many reasons; but the biggest one is probably this; all we ever wanted to be was a mom! What a privilege! Read more about Michaela and her family.
  • Boxer Mom | When I discovered that Michaela and her family had boxer’s, as a former “Boxer mom” we are kindred spirits. Boxers are special people, I mean dogs, that think they are people! Her pups, Theo and Libby are her official taste testers and foot warmers!
  • Family Dinners | Having time to connect as a family nightly is encouraged with simple, tasty, easy to make meals that you can put on the table in no time! She says that “nothing makes me happier than when EVERYONE is home, and I can look around my table and there is a “seat in every seat.” Amen sister!!
  • Reuben Everything! Michaela is the queen of reuben-izing (is that a word?) delicious dishes! Check out all of her reuben inspired recipes.
  • A Practical Entertainer | Michaela and I both love to entertain, throw a party, have people over! Check out her posts on how to fold napkins, make your own Bisquick mix and her numerous Copycat Recipes!
A pate of light and gooey old fashioned lemon squares on a blue plate.

So how does one go about choosing which recipe to re-make and share? Well, you spend hours drooling through the recipe index, printing off recipes like this mouthwatering Texas Trash Bean Dip, or this Nebraska famous Copycat Runza recipe, but I was feeling more dessert-y!

The decision was not easy; between her homemade Buster Bars, this gooey, rich Chocolate Macaroon Tunnel Cake or these chewy Butter Brickle Cookies, I landed on her Glazed Lemon Bars, because well LEMON!

Simple Ingredients for Old Fashioned Lemon Bars

  • Butter: You cannot have a buttery shortbread crust without real butter!
  • Sugar: I use organic all natural cane sugar in all of my baking, you can certainly use white sugar.
  • Flour: I used organic 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.
  • Lemons: You will need lemons for both their zest and their juice! Since I love lemons, I always add more zest as it adds that beautiful natural tartness and citrus kapow! Can you replace with bottled lemon juice? I suppose so, read more about that below in my FAQ’s.
  • Powdered 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.

Ingredients for Old Fashioned Lemon Squares Recipe L-R Cane sugar, fresh lemon juice, ap flour, butter, lemon zest, eggs, powdered sugar.
Try Amazon Fresh Today!

Frequently Asked Questions

Can I use bottled lemon juice in place of fresh squeezed lemon juice?

Yessss? I say that with a question mark because bottled lemon juice tends to have preservatives in it 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.

Are Lemon Bars supposed to be served cold?

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.

What consistency should old fashioned lemon squares be?

When you remove from the oven, give them a little shake test. The filling should not really wiggle, maybe like really firm jello, but not a lot, the bars will firm up as they cool and set.

Gluten-Free Lemon Bars

As with many of my recipes, I love to provide options to make our favorite recipes gluten free! And these lemon bars are so simple to convert to a Gluten Free Lemon Bar!

  • 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.

That’s it! Super simple to make by substituting one key ingredient and you will have the best gluten free lemon bars around!

Top down image of glazed lemon bars in pan with whisk and bowl of glaze nearby.

How to Make Old Fashioned Lemon Bars

This is a multipart recipe, not difficult, at all, but you do need to make these luscious lemon bars in stages.

Step 1: How to make shortbread crust for bar cookies

Shortbread Crust: Blend together the softened butter, vanilla, sugar and flour in a mixing bowl or stand mixer on low until smooth and combined.

Prep and Bake the Crust: Press the shortbread batter into the bottom of a parchment-lined or well-sprayed 9×13-inch baking pan—my favorite pan company! 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 Squares shortbread crust process shots, shortbread batter in prepared pan, second image of shortbread batter pressed evenly into 9x13 in pan.

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-two lemons. (more is better in my opinion, but I like it tart!)

Process shots for making lemon filling for Old Fashioned Lemon Squares recipe whisking sugar and flour, adding whisking in eggs.
Lemon bars process shots, adding lemon zest to lemon filling mixture and whisking in fresh lemon juice.

Step 3: Bake the old fashioned lemon squares

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 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.

Old Fashioned Lemon Squares pouring lemon filling on top of hot crust and second image of baked lemon filling on top of crust.

Step 4: Prepare lemon powdered sugar glaze

Mix powdered sugar, lemon zest into medium mixing bowl, whisk to combine, slowly add lemon juice, whisking until glaze is 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.

Process shots for how to make powdered sugar lemon glaze first image adding lemon juice to powdered sugar and zest, second image pouring smooth lemon glaze on top of warm lemon squares.

Fresh tips for the best old fashioned lemon bars

  • Softened Butter: Take your butter out ahead of time, about 30 minutes in the summer should soften it perfectly!
  • 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 long edges, using it as a sling. Tip: lightly spray the pan with a little oil or nonstick spray, and then your parchment tends to 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 old fashioned lemon squares 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.
Stacked luscious lemon bars with a gooey lemon glaze.

How to Slice Lemon Squares

Everyone loves a clean sliced lemon bar, or brownie or bar cookie! Here are a few tips for clean sliced squares.

  • COOL COMPLETELY: Allow the lemon squares to cool completely, it is actually much easier if you can refrigerate them for a few hours or overnight before you slice them.
  • REMOVE FROM PAN: Using the parchment paper as a sling, remove cooled old fashioned lemon squares from the pan onto a cutting board.
  • KNIFE: Run a long, sharp knife under warm or hot water, I keep a glass nearby with a paper towel to dry off between slices.
  • CUT: Using the warm knife, cut into desired square sizes, wiping off in between slicing.
  • SERVING: Lemon Squares will come to room temperature pretty quickly, it’s fine to serve them that way, but the glaze will weep a bit, which isn’t bad. For individual serving ideas, place in a cupcake wrapper and serve unstacked on a tray.
Clean sliced Old Fashioned Lemon Squares stacked on top of one another with parchment paper between.

Storing and Freezing Tips

For all methods of storage, be sure to cool the lemon bars completely before cooling, this will help you avoid too much moisture being trapped, which will cause sogginess and weeping of the glaze.

  • 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 tightly covered in the fridge 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.

More easy dessert recipes you will love

  • Easy Lemon Curd
  • Copycat Chick-Fil-A Frosted Lemonade
  • Magnolia Banana Pudding
  • Fried Ice Cream Cake
  • Mile High Mud Pie
  • Chocolate Chocolate Chip Nothing Bundt Cakes Copycat
  • Old Fashioned Vanilla Ice Cream and Old Fashioned Chocolate Ice Cream
  • Love lemon lime? Try these Lemon Lime Bars!

I hope you find many new recipes from this Blog Hop today and I know that you will love these Lemon Shortbread Cookies as well! Be sure to comment below the recipe if you tried them!

Take a look at all of our 2021 Freaky Friday Summer Edition Recipes:

  1. An Affair from the Heart – Simple Tiramisu
  2. Aunt Bee’s Recipes –Roasted Tomatillo Salsa {Salsa Verde}
  3. Devour Dinner – Pepperoni Bread
  4. Fresh April Flours – Bananas Foster Cake
  5. The Fresh Cooky – Old Fashioned Lemon Squares
  6. Hostess at Heart – Kentucky Butter Cake
  7. House of Nash Eats – Apple Pie Ice Cream
  8. Lemon Blossoms – Strawberry Cake
  9. Lemoine Family Kitchen – Grilled Peach Burrata Arugula Salad
  10. Life, Love & Good Food – Bruschetta with Tomato
  11. Off the Eaten Path – Fresh Garden Salsa
  12. Sue Bee Homemaker – Jalapeño Popper Dip with Bacon
  13. The Speckled Palate – Lemon Zucchini Bread
  14. Take Two Tapas – Bacon Wrapped Jalapeño Poppers

What did you think about these Old Fashioned Lemon Bars? Would you please rate and comment below and share your creation on Instagram, Facebook and Pinterest?

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Three stacked old fashioned lemon squares with drippy frosting.

Old Fashioned Lemon Squares Recipe

5 from 8 readers
Author: Kathleen Pope
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Chill Time: 2 hours hours
Total Time: 50 minutes minutes
Servings: 24 bars (2×2)
Print Pin SaveSaved!
This easy Old Fashioned Lemon Squares recipe starts with a delicious buttery shortbread crust, filled with a creamy, gooey oh-so lemony center and finished with a thick layer of powdered sugar lemon glaze.

Equipment

  • USA Pan Bakeware Rectangular Cake Pan, 9 x 13
  • Microplane Premium Classic Series Zester Grater
  • Chef’n (Lemon) FreshForce Citrus Juicer, 10.25 long

Ingredients 
US Customary – Metric

Shortbread Crust

  • 1 cup butter 2 (8 oz) sticks, softened
  • ½ cup all natural cane sugar regular white sugar may be substituted
  • 2 cups unbleached all-purpose flour I used organic, regular flour may be used
  • 1 teaspoon vanilla extract

Lemon Filling

  • 4 large eggs
  • 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
Get Recipe Ingredients

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.
    1 cup butter, ½ cup all natural cane sugar, 2 cups unbleached all-purpose flour
  • 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.
    1 ½ cups all natural cane sugar, ¼ cup unbleached all-purpose flour, 1-2 tablespoons lemons zest
  • 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!)
    1 teaspoon vanilla extract, 4 large eggs, ⅔ cup lemon juice
  • 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.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

GLUTEN FREE LEMON BARS
  • 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.

Baking Tips

  • COOL COMPLETELY | Allow the lemon squares to cool completely, it is actually much easier if you can refrigerate them for a few hours or overnight before you slice them.
  • REMOVE FROM PAN | Using the parchment paper as a sling, remove cooled old fashioned lemon squares from the pan onto a cutting board.
  • KNIFE | Run a long, sharp knife under warm or hot water, I keep a glass nearby with a paper towel to dry off between slices.
  • CUT | Using the warm knife, cut into desired square sizes, wiping off in between slicing.
  • SERVING | Lemon Squares will come to room temperature pretty quickly, it’s fine to serve them that way, but the glaze will weep a bit, which isn’t bad. For individual serving ideas, place in a cupcake wrapper and serve unstacked on a tray.
  • LEMONS | See post for how to get the most juice and zest from your lemons.

Nutrition

Serving: 1bar | Calories: 233kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 74mg | Potassium: 59mg | Fiber: 1g | Sugar: 27g | Vitamin A: 286IU | Vitamin C: 12mg | Calcium: 14mg | Iron: 1mg
Three stacked old fashioned lemon squares with drippy frosting.
Did you make my Old Fashioned Lemon Squares Recipe?Show it off! Share on Instagram, tag @thefreshcooky, and use the hashtag #thefreshcooky!
Tag on Insta Leave a Rating

Share This!

1.2K shares
  • Share
  • Flipboard
  • Email
  • SMS

My Signature Recipes!

The recipes everyone asks for (plus a few I can't stop making)

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

Reader Interactions

Comments

    Rate & Comment Cancel reply

    Have a question, comment, or suggestions about this recipe? If you had any trouble, I would love a chance to help you troubleshoot before you rate. Constructive criticism is welcome, but please be respectful. Rude or inappropriate comments will not be approved. Your email address will not be published.

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Gloria Oxley

    Thu, Jul 3, 2025 at 6:48 am

    About this partโ€ฆ
    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

    Reply
    • KathleenKathleen Pope

      Thu, Jul 3, 2025 at 6:58 am

      Oh gosh thank you for finding that Gloria! 1-2 tablespoons depending on how tart you want it! Iโ€™ll go and fix that. Hope you love them!

      Reply
      • Gloria Oxley

        Thu, Jul 3, 2025 at 12:54 pm

        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. Canโ€™t wait to try these tomorrow.

        Reply
        • KathleenKathleen Pope

          Thu, Jul 3, 2025 at 1:00 pm

          I try!! Use your best judgement when making. I like mine glaze tart! Reduce the zest and juice if you donโ€™t like it as tart. You can also use water if you want it thinner but donโ€™t want to use more lemon juice.

          Reply
  2. Jayne

    Tue, Jun 25, 2024 at 11:57 am

    Can you use powdered sugar instead of regular sugar? I’ve never used regular sugar it was always powdered sugar thanks for any replies

    Reply
    • KathleenKathleen Pope

      Tue, Jun 25, 2024 at 1:46 pm

      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 Iโ€™m not so sure, Iโ€™ve always used granulated sugar. But if you try it let me know!

      Reply
  3. Margaret

    Sat, Jun 11, 2022 at 7:43 pm

    5 stars
    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.

    Reply
    • KathleenKathleen Pope

      Mon, Jun 13, 2022 at 12:00 pm

      YAY! Thank you so much Margaret, I love hearing this!

      Reply
  4. Brandi Burgess

    Fri, Jul 30, 2021 at 9:04 pm

    5 stars
    These are absolutely addictive and amazing and never last long enough lol!!!!

    Reply
  5. Brandi Burgess

    Fri, Jul 30, 2021 at 3:04 pm

    These are absolutely addictive and amazing and never last long enough lol!!!!

    Reply
    • KathleenKathleen

      Sun, Aug 1, 2021 at 4:23 pm

      Never long enough! Thanks so much Brandi!

      Reply
  6. Julie Menghini

    Thu, Jul 29, 2021 at 1:38 am

    5 stars
    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!

    Reply
  7. Chrissie Nelson Rotko

    Tue, Jul 27, 2021 at 1:49 pm

    5 stars
    Lemon bars are one of my favorite desserts and these look incredible!

    Reply
  8. Angela

    Mon, Jul 26, 2021 at 2:08 pm

    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.

    Reply
    • KathleenKathleen

      Wed, Jul 28, 2021 at 11:25 am

      Thank you Angela, hope you love them!

      Reply
  9. Erin

    Mon, Jul 26, 2021 at 12:57 pm

    Oh my WORD do these squares look like a total dream. That glaze just pushes them over the top!

    Reply
    • KathleenKathleen

      Wed, Jul 28, 2021 at 11:26 am

      Agreed, 100% Erin, thank you!

      Reply
  10. Erin

    Mon, Jul 26, 2021 at 6:55 pm

    5 stars
    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!

    Reply
  11. Amy Nash

    Mon, Jul 26, 2021 at 7:16 am

    I love the sharp lemon flavor in these from the lemon zest! And that glaze on top is divine!

    Reply
    • KathleenKathleen

      Wed, Jul 28, 2021 at 11:26 am

      Thank you Amy, I couldn’t agree more!

      Reply
  12. Lynn Spencer

    Mon, Jul 26, 2021 at 6:17 am

    Truly a bite of summer! Delicious and love that they are GF!

    Reply
    • KathleenKathleen

      Wed, Jul 28, 2021 at 11:26 am

      Thank you Lynn!

      Reply
  13. Kathy

    Mon, Jul 26, 2021 at 4:32 am

    5 stars
    These bars were absolutely perfect. The right balance of sweet and tart and the shortbread crust was melt in your mouth delicious.

    Reply
  14. Rebecca

    Sat, Jul 24, 2021 at 5:04 am

    5 stars
    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!

    Reply
  15. Tasia ~ two sugar bugs

    Fri, Jul 23, 2021 at 5:59 pm

    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!

    Reply
    • KathleenKathleen

      Sun, Jul 25, 2021 at 3:39 pm

      Thank you Tasia! The glaze was a whole new concept for me too! And it totally adds a fun new dimension to the bars!

      Reply
  16. Jennifer

    Fri, Jul 23, 2021 at 3:28 pm

    Lemon desserts are a favorite in my house. These are going to be eaten up in no time.

    Reply
    • KathleenKathleen

      Fri, Jul 23, 2021 at 5:03 pm

      Thanks Jennifer, love hearing that!

      Reply
  17. Sue Ringsdorf

    Fri, Jul 23, 2021 at 2:47 pm

    Give me lemon everything! I am in love with that shortbread crust. Thanks for sharing!

    Reply
    • KathleenKathleen

      Fri, Jul 23, 2021 at 5:03 pm

      Thank you Sue, the shortbread crust is amazing!

      Reply
  18. Sheila Thigpen

    Fri, Jul 23, 2021 at 9:11 am

    Oooh! I love lemon desserts! This looks so dreamy ๐Ÿ™‚

    Reply
    • KathleenKathleen

      Fri, Jul 23, 2021 at 5:03 pm

      Thank you Sheila!

      Reply
  19. Michaela Kenkel

    Fri, Jul 23, 2021 at 7:17 am

    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! ๐Ÿ™‚ (and yes — in my world, Reubenizing is a word! LOL!!)

    Reply
    • KathleenKathleen

      Fri, Jul 23, 2021 at 5:04 pm

      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! ๐Ÿ™‚ Thanks for a fabulous recipe.

      Reply
  20. Bob

    Fri, Jul 23, 2021 at 7:10 am

    Yummmmโ€ฆya had me at โ€œlemonโ€ฆ..โ€

    Reply
    • KathleenKathleen

      Fri, Jul 23, 2021 at 5:04 pm

      You would love these for sure Bob!

      Reply
  21. Lynn @ Fresh April Flours

    Fri, Jul 23, 2021 at 12:38 pm

    5 stars
    As a lemon square connoisseur, I approve the unbeatable gooey-ness of these ones. Perfection!

    Reply
  22. Lynn @ Fresh April Flours

    Fri, Jul 23, 2021 at 6:37 am

    The gooey-ness happening here is TOP NOTCH! I loveeeeee it!!

    Reply
    • KathleenKathleen

      Fri, Jul 23, 2021 at 5:04 pm

      For sure Lynn, for sure! Thanks!

      Reply

Primary Sidebar

Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

My Signature Recipes!

The recipes everyone asks for (plus a few I can't stop making)

Trending Now

  • Crumbl cookie with milk chocolate chips.Copycat Crumbl Chocolate Chip Cookie
  • Square image of whole easy key lime pie with dollops of whipped cream and decorated with wedges of key limes.Award Winning Recipe for Key Lime Pie
  • Easy and Quick Pizza Dough Recipe with dough on floured surface square.Easy No Rise Pizza Dough Recipe
  • Best shaved steak recipes, round up picture with Philly cheesesteak, steak bomb, steak fajitas and stuffed peppers.39 Best Shaved Steak Recipes (Easy Steak Meals)
  • Philly cheese steak sandwich on a tray with french fries surrounding it.Best Philly Cheesesteak Recipe
  • Classic Carol chicken salad in bowl and scooped onto lettuce on plates with crackers and dill pickle spears.Chicken Salad Chick Classic Carol
The Fresh Cooky
  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

Subscribe Now

by Course

  • Appetizers & Snacks
  • Breads
  • Drinks
  • Main Dishes
  • Salads & Dressings
  • Sauces & Condiments
  • Side Dishes
  • Sweets

Holidays

  • Thanksgiving
  • Holiday Appetizers
  • Holiday Breakfast
  • Holiday Drinks
  • Holiday Main Dish
  • Holiday Side Dish
  • Holiday Sweets
  • Game Day Recipes

By Cuisine

  • Asian
  • German
  • Italian
  • Mexican

By Diet

  • Gluten-Free
  • Low Carb
  • Vegetarian

By Meal Type

  • 30 Minute Meals
  • Breakfast
  • Lunch
  • Dinner
  • Easy Weeknight Meals
  • Freezer Meals
  • Kid-Friendly
  • Make Ahead

By Method

  • Air Fryer
  • Crockpot
  • Grilled
  • Instant Pot
  • One Pot
  • Sheet Pan
  • Stovetop
  • About
  • Contact
  • Shop
  • Subscribe

Copyright © 2025 ยท The Fresh Cooky ยท Privacy & Disclosure Policy

1.2K shares
  • Pinterest
  • Facebook
  • Flipboard
  • Email

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe.

Or write in your own words:

A rating is required
A name is required
An email is required