The Best Lemon Squares Ever

Lemon Squares— I don’t even know where my journey starts with these. This is my Grammie’s recipe, so I am sure I had them when she baked them and that is probably where the love started.

I have been baking them since I can remember. A definite early memory was when I was 13, I had just put the crust in the oven and I was washing out the glass bowl to make the lemon filling. The bowl slipped, broke and cut the inside of my pinky finger. It was bad enough that blood was squirting out of my finger. I called for my mom, who proceeded to get my brother and I in the car and off to the hospital pretty quick. I ended up getting stitches (I think it was seven) and still have the scar to remember it and talk about it. However, that incident did not deter me from continuing to make these!

Then I worked at the Help Desk at WaMu for six years. This became my signature potluck dish. If there was a potluck, I had to say I was bringing these. I was allowed to bring other dishes, as long as I still brought these. I love to cook and bake so this felt limiting sometimes! But it was also nice to know that people really loved them as much as I did.

Honestly, they are my favorite lemon squares or bars. I have yet to find one that measures up. My husband loves these too. I have to make them a few times a year, especially in the summer months, to keep him happy. He has lovingly nicknamed them butter squares, but I have been able to rectify that too.

These are good chilled, but I prefer them a little closer to room temperature.

Ingredients:

Crust:

  • 2 cups flour
  • 1 cup softened unsalted butter* (do NOT melt)
  • 1/2 cup powdered sugar

*You can use salted butter, but beware that people may call them Butter Squares. I sometimes do one stick of salted and one stick of unsalted butter. I highly recommend NOT using two sticks of salted butter.

Lemon Filling:

  • 4 eggs, beaten
  • 2 cups sugar
  • 1 tsp baking powder
  • 5 Tbsp fresh lemon juice (2-3 lemons)
  • dash of salt

Directions:

Preheat oven to 350° F.
Sift flour and sugar together in a bowl (I usually put them both in the bowl and combine with a fork).
Blend in butter with a pastry blender until mixture is crumbly.

Pat evenly into the bottom of a 9×13 ungreased baking dish.

Bake for 20 minutes or until crust is a light golden brown.

While the crust is cooling (but don’t let it cool completely) make the filling.
Beat the eggs well (I usually beat them til they are a little frothy on top).

Add the sugar and baking powder to the eggs and mix well.
Then add the lemon juice and salt.
*If you add the lemon juice at the same time as the baking powder, the baking powder won’t mix in as well and the end result isn’t as good.

Pour over the warm crust and return to the oven. Bake for 20-25 minutes.
*You will know it is done when the filling doesn’t move anymore and it is light brown.

Remove from oven, sprinkle with powdered sugar and let cool. Once cooled, you can store in the refrigerator.

Note: You can cut this recipe in half to make a smaller batch, but trust me, that is pointless.

The Best Lemon Squares Ever

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Prep Time
15 min

Cook Time
45 min

Total Time
1 hr

Prep Time
15 min

Cook Time
45 min

Total Time
1 hr

Crust
2 cups flour
1 cup softened unsalted butter* (do NOT melt)
1/2 cup powdered sugar
*You can use salted butter, but beware that people may call them Butter Squares. I sometimes do one stick of salted and one stick of unsalted butter. I highly recommend NOT using two sticks of salted.

Lemon Filling
4 eggs, beaten
2 cups sugar
1 tsp baking powder
5 Tbsp fresh lemon juice (2-3 lemons)
dash of salt

Instructions
Preheat oven to 350 degrees F.
1. Sift flour and sugar together in a bowl.
2. Blend in butter with a pastry blender until mixture is crumbly.
3. Pat evenly into the bottom of a 9×13 un-greased baking pan.
4. Bake for 20 minutes or until crust is a light golden brown.
5. While the crust is cooling (but don’t let it cool completely) make the filling.
6. Beat the eggs well (I usually beat them til they are a little frothy on top).
7. Add the sugar and baking powder to the eggs and mix well.
8. Then add the lemon juice and salt.
*If you add the lemon juice at the same time as the baking powder, the baking powder won’t mix in as well and the end result isn’t as good.
9. Pour over the warm crust and return to the oven. Bake for 20-25 minutes.
*You will know it is done when the filling doesn’t move anymore and it is light brown.
10. Remove from oven, sprinkle with powdered sugar and let cool. Once cooled, you can store in the refrigerator.

Notes
You can cut this recipe in half to make a smaller batch, but trust me, that is pointless.

Mama Say What?! http://www.mamasaywhat.com/

Enjoy!

5 Responses to The Best Lemon Squares Ever

  1. I am such a fiend for lemon desserts, this is on my list :)

  2. Oooh, I’m definitely trying these!!

  3. I can’t wait to try these!!!

  4. I love lemon everything and these sound really good.

  5. Tessa Rutherford Reply

    I love lemon bars, but I can never find a recipe that’s simple enough. I’m going to have to try this recipe, thank you for sharing it.

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