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Lemon Squares

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  • Prep 10 min
  • Total 2 hr 0 min
  • Servings 25
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A bright pop of citrus makes everything taste like sunshine, so it's no wonder that these Luscious Lemon Squares have become such a popular treat. Refreshing, sweet and just a little tart, lemon square bars are an easy-but-classic dessert. You'll want to keep this simple recipe for lemon squares handy so that you'll be able to whip up some beautiful sweets whenever the occasion calls for it.
By Betty Crocker Kitchens
Updated Sep 7, 2023
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Ingredients

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1 cup granulated sugar
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon until well mixed. Press in ungreased 8- or 9-inch square pan, building up 1/2-inch edges.
  • 2
    Bake crust 20 minutes; remove from oven. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
  • 3
    Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    Line your baking pan with heavy-duty foil for easy removal and cutting. Turn the pan over and form the foil over it, then turn the pan upright and drop the foil in, gently pressing it into the corners. Fold the foil overhang over the top edges of the pan.
  • tip 2
    One medium lemon should give you just enough peel and juice to make these refreshing lemon bars.
  • tip 3
    The bar crust is considered “short” because of the ratio of flour, butter and sugar—making it extraordinarily tender and crumbly.
  • tip 4
    Grate just the lemony-yellow part of the lemon skin—the zest, which contains the essential flavor oils of the fruit. The underlying white part, called the pith, is bitter. Use a Microplane grater or the small hole side of a box grater to remove just that very top layer.
  • tip 5
    To give your lemon squares a bright lemon color, add 4 to 6 drops of yellow food color with the eggs and sugar mixture.
  • tip 6
    This lemon squares recipe yields bars with a mild lemon flavor. If you enjoy a lemon square with a little extra zing, try doubling the amount of lemon zest and lemon juice. The editors tried it and loved this version!

Nutrition

100 Calories, 4g Total Fat, 1g Protein, 13g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Square
Calories
100
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
70mg
3%
Potassium
15mg
0%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Betty Crocker published the first lemon bars recipe in 1963, in Betty Crocker's™ Cooky Book. The recipe was an instant success, and within just a few short years, lemon bars had become a cookie tray classic. And what’s not to love? When we say these bright, sunny squares are “luscious,” we really mean it. Their toothsome, crunchy shortbread base, tart curd filling and powdered sugar topping make them the perfect combination of crunchy, creamy and sweet. If you’d like to change things up and make them even fancier, skip the powdered sugar sprinkle and top your bars with freshly whipped cream instead. Want to keep the lemon love going strong? We’ve got lots more lemon bar recipes where this one came from.
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