Skip to main content

Luscious Lemon Squares

I am not a big fan of chocolate so I hardly ever zero in on chocolate desserts.  When at a restaurant or a function, I go for the other desserts ~ pies, tarts, fresh fruit, ice cream, cheesecake and particularly lemon squares.  Oh, I love them!

These lemon squares have a great tender, rich crust that doesn’t crumble easily and a lemon filling that is really ‘super lemony.’   The recipe includes lemon juice, lemon zest and lemon extract.  It’s like sweet/tart lemon curd on a buttery shortbread crust.  The texture of the lemon filling is creamy and just a little gooey.  Wow!  Tangy and decadent!

Lemon squares are a great mix between sweet and tart and a perfect dessert or treat any time!


Luscious Lemon Squares


1½ sticks, plus 2 teaspoons butter, room temperature
1¾ cups plus 3 tablespoons flour
2/3 cup confectioners sugar, plus more for garnish
¼ cup cornstarch
¾ teaspoon salt, plus a pinch
4 eggs, lightly beaten
1-1/3 cups granulated sugar
1½ teaspoons lemon zest
2/3 cup fresh lemon juice, strained
½ teaspoon lemon extract
¼ cup milk


Lightly butter a 9 x 13-inch baking dish with 1 teaspoon of butter.
Line with 1 sheet of parchment or waxed paper.
Butter the top of this sheet of paper with 1 teaspoon of the remaining butter.
Lay a second sheet of parchment or waxed paper crosswise over the first sheet. 
The parchment should be cut large enough so that the sides are even with the top of the baking dish.  This extra paper will be used as handles to help lift the lemon squares from the pan later.  Set pan aside.

In a large bowl, combine 1¾ cups of the flour, 2/3 cup of confectioners sugar, cornstarch, and ¾ teaspoon salt and mix thoroughly.
Cut the remaining 1½ sticks of butter into small pieces and add to the flour mixture. Using a pastry blender or your hands, work the butter into the flour mixture until the mixture resembles coarse crumbs. 

Transfer butter-flour mixture to the prepared baking dish and press into a 1/4-inch layer along the bottom and partly up the sides of the pan.
Refrigerate for 20 minutes.

While the crust is in the refrigerator, preheat oven to 350 degrees.

Bake the crust until golden brown, about 20-25 minutes.

While the crust is baking, assemble the filling by combining eggs, granulated sugar, flour and lemon zest in a medium bowl.  Whisk until smooth.
Stir in lemon juice, milk, lemon extract and remaining pinch of salt; mix well.

When crust is done, remove from oven.

Stir the lemon mixture again; pour onto the warm crust.
Bake until filling is set, about 20 minutes. 
Transfer to a wire rack to cool completely.
Lift the paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up.
The entire dessert will come away from the pan easily.
Transfer to a cutting board and cut into squares, cleaning knife after each cut.
Dust with confectioners’ sugar.

Serve immediately or refrigerate until ready to serve.

A Perfect lemony dessert!

Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway.


  1. I love lemon squares. I could eat an entire pan of them in one sitting...easily!!!

  2. Lemon bars are one of my favorite sweets. I'm not a big chocolate fan either and would choose these any day of the week.

  3. I love lemon bars and yours look delicious! I have a cake stand just like that:)

  4. I am not a choco lover either, these look refreshing to eat

  5. I wish I can have a slice of your lemon squares now. It sounds so yummy!

  6. Well Pam, I'm a big fun of choco but your lemon squares look delicious too!!

  7. Que cuadradito más fantásticos. Delicioso para una merienda o un desayuno.


  8. Pam...I do so love lemons...and yet have never made lemon squares.
    Thanks for this yummy recipe ;o)

    Ciao for now,

  9. I love chocolate but every once in awhile you need something different. Your recipe would tempt any die hard chocoholic! I can't wait to whip up a batch when I get home.

  10. those do look luscious! i love lemon squares!

  11. You are right--the two sheets of buttered parchment are KEY to getting those suckers out of the pan. Otherwise, it's a mess. A delicious mess, but still!

  12. I love lemon desserts dear Pam! and these lemon squares look delicious! and..I m in love of your plate!! gloria

  13. Your lemon squares look so delicious...I can smell lemon in the air...

  14. I love lemon bars! Yours look great!

  15. The use of parchment paper for lemon bars just never came to me!
    What a terrific idea!
    Oh, these look luscious, and anything lemony hits the spot with me every time!

  16. oh these look fab love lemon and lemon curd will have to get some in UK he he

  17. Love these with a nice cup of tea! This is the second Lemon dessert I have come across today so I'm thinking someone's trying to tell me something! Beautiful!!!!!

  18. My MIL makes these. It sounds like she uses a very similar recipe.

    The whole family just loves them, though they are not my favorite.

  19. Lemon squares are my grandmother's absolute favorite! I have yet to make them for her, but after seeing your lovely squares I will.


  20. I love - I adore lemon bars. sandie

  21. I love ALL lemon desserts! Your squares sounds really creamy... yum :)

  22. I agree with Victoria, I'm a sucker for all lemon desserts. Also, your cake stand is the cutest thing I've ever seen! :D

  23. Pam, I'm so glad I had the opportunity to stop by, visit, and follow today! Lemon desserts are my favorite, and lemon bars are at the top of my list (along with Lemon Meringue Pie). Yours look phenomenal! I can't wait to try your recipe! Best, Jenn

  24. I can't fathom not liking chocolate but lemon is my second favorite dessert flavor. Lemon is luscious and these sound fabulous.

  25. My husband would DIE if I made these! IN a good way!

  26. Your lemon squares look so deliciously tempting, love your serving tray a lot!

  27. Yes Pam. You have just posted my most favorite dessert. I don't love chocolate but I have such a soft spot for lemon bars. I could eat them breakfast, lunch or dinner! Thank you for sharing and tempting me to make my own pan.

  28. your lemon square looks so tempting, yum yum!

  29. I love chocolate but sometimes I like to abstain for a while, so that when I do have it, it would be heavenly.
    And I have also learnt to acquire a taste for lemony food. Your lemon squares will be on my list. Thanks.

  30. These look fabulous I make them all the time, its been awhile since I am remodeling cant wait to make them again so fresh and yours are perfect!

  31. Mmmmm. Mmmmm. Mmmmmm. Those sound SO good. Had to print out the recipe. Surprisingly, I have never made these before. But I will now!

  32. Lemon squares are one of my favorite desserts too! Thanks for sharing your recipe!

  33. Me too; if I have a choice i will always go with the lemon and this looks fantastic!

  34. Yum! I love lemon bars, and this recipe looks perfect! Definitely bookmarking for the coming week. Awesome recipe, Pam!

  35. Thanks so much to all of you and I'm glad you like the lemon squares! Hope you give them a try!

  36. My love for chocolate runs deep, but I also can't resist a luscious lemon square. I bet these were taas-ty!

    I have that same cake stand :)


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews