Old Fashioned Lemon Squares
These old fashioned lemon squares are easy to make and absolutely delicious. With a flakey shortcrust and tangy lemon top, these are just like the ones your Grandma would make.
I love lemon. As far as desserts go, if I could only ever have one flavour for the rest of my life, I would pick lemon. I know that would surprise a lot of people, because I’m a well known chocolate lover, but when it comes to desserts and treats, I love the fresh, tanginess of lemon. These lemon squares, or bars as some prefer to call them, would top the list.
This recipe for old fashioned lemon squares is special. It is a recipe that has been in my family for many years, very likely more than 70 years. As far as we know it originates back to my Great Granny C. It is quite possible it goes back further, but we don’t know for sure. Unfortunately I never met my Great Granny as she passed before I was born, but I have definitely been told all about her, and especially what a great baker she was. These lemon squares are fondly remembered by everyone who had the fortune of eating them from her kitchen.
It took a while to track down this recipe, but thanks to some detective work from my mom, and a cousin, we found it. After making these myself I can see why they are so fondly remembered, they are absolutely the best lemon squares I’ve had.
I hope your family enjoys them as much as we do.
HOW TO MAKE OLD FASHIONED LEMON SQUARES
Start by making the crust. This is a shortcrust, so there are only three ingredients, four if you count the tiny pinch of salt.
Add the ingredients to a food processor and pulse until it resembles fine crumbs.
I’m not sure how Granny C. did this part as the instructions are not extensive, I’m pretty sure she wouldn’t have used a food processor, most likely using a fork or pastry blender instead. If you prefer you can certainly do it that way too.
Press the crust into an ungreased 9×9 pan. It will be very dry and crumbly, but I promise, it will come out beautiful and flakey. Place in the oven to bake for 20 minutes until set.
After baking the crust remove it from the oven so you can top it with the lemon filling.
Simply whisk all the ingredients for the filling together and pour it over the crust. The recipe calls for the juice and zest of one large lemon. For me, that was about four tablespoons of juice (I picked a really big lemon), you can use more or less depending on your taste.
Bake at 350 degrees for 20-25 minutes until top is set.
Remove from the oven, allow to cool completely, then remove it from the pan, cut it into squares and dust it with powdered sugar.
Serve them to your family and watch them disappear.
Does your family have any favourite recipes that have been handed down through the generations? Leave me a comment and let me know.
THINGS TO KNOW & HELPFUL HINTS
- I’ve mixed the crust ingredients and it is very dry, will it be ok? Yes, as long as you remember to put the butter in there, it will work out. Just press it into the pan and let the cold butter do its magic.
- Can I use bottled lemon juice? For sure, if you don’t have lemon on hand and want to use bottled juice, you absolutely can. You will want to use 3-4 tablespoons depending how much lemon you like.
- Can you freeze lemon bars? Yes you sure can (and they are pretty great frozen). Make sure you cut them into squares before freezing and if freezing in layers in a container be sure to separate the layers with wax paper or parchment paper.
- Do lemon bars need to be refrigerated? Because of the custard layer, lemon bars should be refrigerated if you are not going to eat them within a day. Just place them in an airtight container, they should last a couple weeks.
OTHER RECIPES YOU MIGHT LIKE
Bakery style cranberry lemon scones
Pumpkin cheesecake brownies
Best ever apple streusel muffins
Old Fashioned Lemon Squares
Ingredients
For the Crust
- 1 Cup Flour All purpose
- 1/2 Cup Cold butter cut into cubes
- 1/4 Cup granulated sugar
- Pinch of Salt
For the Top
- 1 Cup Icing sugar plus additional for dusting the top after baking
- 2 Large eggs beaten
- 2 Tbsp Flour All purpose
- 1/4 tsp Baking powder
- 1 Large lemon, juiced 3-4 tbsp juice
- Zest of same large lemon 2 tsp
Instructions
For the Crust
- Preheat oven to 325 degrees
- Place all ingredients in a food processor and pulse until it resembles fine crumbs
- Press into an ungreased 9×9 pan.
- Bake for 20 minutes, then remove from the oven to add lemon top.
For the Lemon Top
- Increase oven temperature to 350 degrees
- Whisk all the filling ingredients together and pour over the base.
- Place in the oven and bake for 20-25 minutes until top is set.
- Remove from the oven and allow to cool.
- Run a knife along the edge of the lemon bars to loosen it from the pan, then turn it out onto a cutting board.
- Cut into 16 squares, then dust with powdered sugar.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
I was wondering if anyone has made these with egg replacer? I have an egg allergy but I miss baked goods. I am looking to try making these, and I would hate to waste the ingredients knowing someone else has tried this and it didn’t work.
I have never tried making them with egg replacer and not sure how well that would work. Hopefully someone has tried and can offer some help. If you do decide to try it, please let me know how it goes.
Thank you for sharing the recipe. I am that grandma that used to make these one of my favorites lost my recipe but when I came across this one it jogged my memory. Just finished baking but was wondering if these can be frozen as I am the only one that will be eating them. Yum .
It makes me so happy to hear you found your lost lemon square recipe here! Some of my absolute favourite recipes were ones my Grandma made, just like this one. You can absolutely freeze these squares. I do it all the time. I just store them in an airtight container with a piece of parchment paper between the layers so they don’t stick together. I even eat them frozen, delicious! I hope you enjoy.
My husband who absolutely hates lemons ate half of these bars, ( I ate the other half ). So amazing, wonderful recipe!
Thank you so much. I’m so glad you and your husband enjoyed them. Love that he was converted to enjoying lemon!
These were exactly what I was looking for! Not too sweet and perfect crust recipe! Thank you!
So glad you enjoyed them! Thanks for taking the time to let me know.
My only problem was crust sticking in pan. It was hard to get out. Other than that it was easy & delicious.
@Kimmy,
You might try lining the pan with parchment paper or you might try cake release. The recipe I use is equal parts All Purpose Flour, shortening and vegetable oil. I use 1/2 cup each.
Blend together using a hand mixer to get out all the lumps.
I store the leftover cake release in the fridge. I hope this helps.
@Kimmy,
Regarding the cake release…after mixing all ingredients, use a pastry brush to spread a layer into the pan. Don’t miss a spot 🙂
Everything is delicious the old way! This lemon squares is really mouthwatering. I can’t wait to make them.
This recipe couldn’t have come at a better time. I have all these ingredients and a ton of lemons. Can’t wait to make it!
I LOVE everything lemon!
These lemon squares sound decadent and delish! Thanks for sharing! Who doesn’t love lemon squares
Wonderful! Lemon bars are the best!
They look delicious,!
These were delicious and just like my grandmother used to make! This recipe is a keeper.
These are so easy and delicious. I added slightly more lemon zest and loved the zingy lemon flavour it provided. Love this recipe!
Love lemon squares, especially the classic kind!
Made this today and they were so good! The crust was nice and flakey and the filling had a lot of lemon flavor. Everyone loved it!