Old Fashioned Lemon Squares Classic Recipe
This post may contain affiliate links.
This old fashioned lemon squares recipe makes a light and creamy cookie topped with a light powdered sugar dust. Full of lemon flavor and a delight for any lemon lover, these are the best lemon bars.
This lemony dessert is a classic favorite and is so easy to make. This old fashioned lemon bars recipe has a buttery shortbread crust, a lemon custard filling and a lovely dusting of confectioners sugar.
Why This Recipe Rocks
Recipe Highlights
Lemon squares have been a favorite homemade dessert for generations because they use simple ingredients and deliver big flavor. These classic bars became especially popular in vintage community cookbooks and church bake sales because they were easy to make, affordable, and perfect for serving a crowd.t summer dessert.
This classic lemon dessert is great for brunches and tea parties too.
If you love bright citrus desserts, be sure to try my Lemon Raspberry Cupcakes, Lemon Breakfast Pastries, Lemon Icebox Cake and Easy Coconut Lime Cupcakes for more refreshing homemade treats.
Ingredients
Shortbread Crust
- all purpose flour
- granulated sugar
- butter – Use real butter for the richest shortbread crust flavor.
- vanilla extract
- lemon zest
- baking soda
Lemon Custard Ingredients
- eggs
- granulated sugar
- all-purpose flour
- freshly lemon juice – from 1 1/2 lemons (must use fresh lemon juice) – Fresh lemons give the bars the best bright citrus flavor. Bottled juice can work in a pinch, but fresh juice creates a fresher, more vibrant taste.
- lemon zest
- confectioner’s sugar – A light dusting of powdered sugar gives these old fashioned lemon squares their classic bakery-style finish.
Equipment and Kitchen Tools
- 8×8 or 9×9 Baking Pan or similar
- parchment paper
- juicer or lemon squeezer – Using a handheld lemon squeezer makes juicing lemons much faster and helps get the most juice out of each lemon.
- Microplane/Zester
How to Make Old-Fashioned Lemon Bars
Step by Step instructions – full details in recipe card.
Step 1 – Prepare the Crust. Combine butter and flour and dry ingredients.
Step 2 – Mix crust ingrdeients on low speed until crust is crumbly.
Step 3 – . Push the crust into the bottom of the pan and bake.
Step 4 – Prepare the custard layer. In a separate bowl, prepare custard. Pour the lemon custard on the warm crust. Place into oven at 350 f.
Let cool for an hour then transfer to the refrigerator to chil.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes
Let cool completely before dusting with powdered sugar and cutting into squares.
Time Saving Tips ⏰
- Cup of lemon juice can be prepared ahead or time.
- If you want to make the bars ahead of time, you can refrigerate them the day before you serve them. Then dust with powdered sugar when ready to serve.
- To minimize air bubbles, tap side of pan once custard has been poured, prior to baking.
- Use bottled lemon juice if you’re short on time but only if you have to.
- Line the baking dish with parchment paper for easier cleanup.
- Chill before slicing for cleaner squares.
Substitutions
- Margarine – is not recommended as the buttery crust is important in this recipe, but if that is what you have, you can uset it.
- Passion Fruit – You can make a passion fruit curd in the place of a lemon curd.
- Gluten Free – You can substitute gluten-free flour and gluten-free confectioners’ sugar for the regular flour and powdered sugar, respectively.
Storage
Cover with plastic wrap or store in an airtight container. Refrigerate up to 5 days Freeze individually wrapped bars
Top tip
Be sure to use a glass or ceramic baking dish and not a metal pan to make these bars. The acid from the lemon can react with uncoated aluminum and cause it to taste bitter.
Recipe FAQs
What kind of lemons should I use?
You can use any kinds of lemons available at your grocery store or farmers market.
Can I use bottled lemon juice instead of fresh lemons?
You can but it won’t taste the same, I highly recommend using fresh lemon juice if you can.
How can I make lemon bars more kid-friendly?
You can also add a little bit of vanilla extract to the crust and reduce the amount of sugar a bit.
Can I freeze lemon squares?
Yes. Freeze in layers separated with parchment paper for up to 3 months.
Do lemon bars need refrigeration?
Yes. Store covered in the refrigerator for best freshness.
More Deliciously Easy Lemon Desserts
Old Fashioned Lemon Squares Recipe
Equipment
- Large Bowl
- baking pan
Ingredients
Flaky Crust Ingredients
- 1 1/2 cup all purpose flour
- 2/3 cup powdered sugar
- 3/4 cup softened butter 1 1/2 sticks of butter
- 1/4 teaspoon of vanilla
- 1/4 teaspoon of baking soda
- 1/4 teaspoon zest from one lemon
Lemon Custard Ingredients
- 6 eggs
- 2 cups white sugar
- 6 tablespoon all-purpose flour
- 1/2 cup freshly squeezed lemon juice 1 1/2 lemons
- 1/2 teaspoon zest from one lemon – teaspoon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 pan with butter and set aside.
- Add the flaky crust ingredients into the bowl and mix with a hand mixer on low speed for 2 minutes until the consistency is crumbly.
- Add the crust mixture into the prepared pan. Use your fingers to press firmly to create a compacted even layer
- Bake the crust for 22 minutes until the edges are golden brown. Remove from the oven and place on a cooling rack / or towel. (The crust does not need to cool beyond the time it takes to prepare the lemon custard.)
- In a bowl add the lemon custard ingredients. Use a hand mixer on low for 2 minutes until the consistency is smooth and silky. Pour the lemon custard over the crust.
- Bake for 25 minutes. Use a toothpick to make sure the lemon custard comes out clean.
- Place the 9×13 baking dish on a cooling rack for 1 hour until bars are at room temperature. Transfer to the refrigerator for 2 hours or until chilled.
- 8.. Cut into 20 bars.
Notes
Use a glass or ceramic plan. Do not use metal, as the lemon bars will taste of metallic.
Always use fresh juice over store-bought. You will reap all the benefits of the lemon flavor.
The bars may seem wobbly and not fully set, even though the toothpick comes out clean, but they will continue to bake while cooling.
The chill time is extremely important for the bars to be completely set.
These can be gluten-free by replacing the all-purpose flour with gluten-free all purpose flour.
Nutrition
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share delicious recipes for the season and a few things that I don’t share here. I email you only once a week as I know how valuable your time is and respect that tremendously!
Who doesn’t love lemon bars? We’ll be making strawberry lemon bars later today, but there’s nothing like the original.
Yum! Strawberry lemon bars sound terrific!
I was an elementary school 4-H student the first time I made these! What a trip down memory lane. They taste as luscious as I remember. Thanks for sharing the recipe!
These are so delicious! Such a hit at our house.
I don’t know why I ever messed with the boxed mixes. This was so easy to make and tasted a million times better! Thank you for sharing!