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Luscious lemon squares recipe

Luscious lemon squares recipe

  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Lemon traybakes

Imagine all of the lemony loveliness of a zesty lemon tart made simple as a traybake, then cut into sumptuous squares for serving. Now the fruits of your imagination have come true with this recipe! The lemon 'tart' mixture of lemon juice, lemon zest, eggs, flour and sugar is poured into a shortcrust pastry base, baked and set, then dusted with icing sugar.

686 people made this

IngredientsServes: 32

  • 280g plain flour
  • 60g icing sugar
  • 225g butter, softened
  • 4 eggs
  • 300g caster sugar
  • 120ml lemon juice
  • 1 tablespoon lemon zest
  • icing sugar, for dusting

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4.
  2. Mix 225g of flour and the icing sugar together. Rub in the butter till the mixture resembles breadcrumbs. Press the mixture into a 20x30cm baking tin.
  3. Bake 15 to 20 minutes or until golden brown.
  4. Beat together eggs, sugar, remaining flour, lemon juice and lemon zest for at least 1 minute. Pour the mixture over the baked base.
  5. Bake for another 20 minutes, or until the lemon topping has set. Sprinkle with icing sugar when cooled.

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Reviews & ratingsAverage global rating:(796)

Reviews in English (617)

This was really scrummie, my boys enjoyed it hot or cold.-30 Jul 2014

Delicious - very lemony topping, it’s higher than the base which is what I like, and for the base I used 200g (7 oz) plain flour, 75g (3 oz) icing sugar, 175g (6 oz) butter, softened. I personally prefer it cold, as the lemon taste is sharper, but it depends on individual preferences-03 Feb 2018

I followed the recipe to the letter and they were delicious! I increased the cooking time an extra 10 minutes because the filling was wobbly and didn't appear to be set when I checked. They were even better when warm however next time I might cook on a lower heat so the filling has a crispy top and gooey centre-04 Apr 2017

  • 1 cup sifted cake flour
  • ¼ cup confectioners&#8217 sugar
  • 2 ounces reduced-fat cream cheese, (1/4 cup)
  • 3 tablespoons canola oil
  • 3 large egg whites
  • ¾ cup sugar
  • 1 ½ tablespoons freshly grated lemon zest
  • 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup lemon juice, (1 large lemon)
  • Confectioners&#8217 sugar for dusting over top

To make crust: Preheat oven to 350 degrees F. Coat the inside of an 8-inch square baking pan with cooking spray set aside.

Stir together cake flour and confectioners' sugar in a large bowl. Cut cream cheese into the flour mixture with a pastry blender or your fingertips until crumbly. Gradually add oil, stirring with a fork. Toss with fingertips until evenly moistened. (The mixture will be crumbly.) Press into the bottom of the prepared baking pan. Bake for 20 to 25 minutes, or until light golden.

To make filling: Beat egg whites, sugar and lemon zest together in a mixing bowl with an electric mixer until smooth.

Stir together all-purpose flour, baking powder and salt in a small bowl. Add to the egg-white mixture and beat until blended. Beat in lemon juice. Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden and set. Let cool in the pan on a rack.

Coat a sharp knife with cooking spray and cut into squares. Dust with confectioners' sugar.

Recipe Summary

  • cooking spray
  • 2 cups all-purpose flour
  • 1 cup cold butter
  • ½ cup confectioners' sugar
  • 2 cups white sugar
  • 4 eggs
  • ¼ cup all-purpose flour
  • ¼ cup lemon juice, or more to taste
  • 1 teaspoon baking powder
  • 1 teaspoon lemon zest, or to taste (Optional)
  • confectioners' sugar for dusting

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs press into the prepared baking dish.

Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.

Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy pour onto the cooled crust.

Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely dust the top with more confectioners' sugar.

Grandma's Luscious Lemon Bars Recipe

Grandma’s classic lemon bars recipe makes the perfect dessert or tea time treat. Made with simple ingredients, it has a buttery crust and a sweet, tangy lemon curd filling. You’ll have trouble eating only one!


  • 1 cup flour
  • 1/2 cup salted butter
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tablespoons lemon juice


Step One: Prepare the crust.

In a medium sized bowl, mix together the flour and powdered sugar. Using a pastry blender or 2 knives, cut in the butter until it resembles course oatmeal.

Press into an 8 x 8 inch pan that has been lined with parchment paper and bake 20 minutes at 350 degrees.

Step Two: Prepare the lemon curd filling.

Whisk together the eggs, sugar, baking powder, salt and lemon juice.

Pour the filling over the hot-from-the-oven crust and bake 20-25 minutes longer. The filling is cooked when the center is set.

Step Three: Let cool completely before cutting.

Place lemon bars pan on a cooling rack and cool completely.

Remove them from by the pan by lifting the parchment paper. Sprinkle with powdered sugar for a pretty finishing touch.

Preheat oven to 350 degree F.

In a food processor - mix together sugar and salt with the flour. Next pour in the melted butter and pulse just until crumbly.

Spray a 9 x 13 metal cake pan or glass will work.

Evenly press the crumbs firmly into the pan and bake for 15 minutes.
In a medium bowl, whisk together the eggs until well blended. Add Flour and sugar, whisk until combined. Stir in zest and lemon juice, combining well.

Now, evenly pour the lemon mixture over the crust. Bake for 45 minutes, or until filling is set.

Cool completely before cutting, to ensure complete set up of filling. Sprinkle with confectioners' sugar and enjoy!

Luscious Lemon Squares–A Recipe Review

On my recent trip to the beautiful Pacific Northwest to visit family and friends, I was the lucky recipient of Kelly Smith’s everyday grain-free baking. As a thank you for the thoughtful birthday gift, I decided to bake the Luscious Lemon Squares to bring to my friend’s barbecue. They were a hit, of course. More than one person inquired, “These are really gluten-free?” Yes, my friends, gluten-free can taste simply amazing! Whether you have a gluten intolerance or are just cutting over-processed grains from your diet, this is one dessert recipe that you will end up making over and over again. I also love that the only sweetener is a little over half a cup of honey for the entire recipe.

Although I’ve had lemon bars on a few occasions and liked them, I’ve never tried to make them myself. So, when the recipe said that these bars take a little longer to prepare with the fresh lemon curd, I had no idea what that meant. In my opinion, these Luscious Lemon Squares took very little time for such a tasty treat. everyday grain-free baking is packed with over one hundred recipes from desserts, to muffins, to pancakes, to breads and crackers.

To make the bars, preheat your oven to 315ºF, and line an 8࡮ baking dish with parchment paper. First make the crust. Place the almond flour, butter, coconut flour, baking soda, and salt into a food processor and pulse a few times until small pellets form. Add the honey and vanilla, and pulse until a ball begins to form.

Turn off the food processor, and remove the blade. Remove the dough and press firmly and evenly into the prepared baking dish. Bake for eight to ten minutes until the dough begins to puff but is not yet brown. Remove from oven, and set aside to cool.

While the crust is baking, prepare the lemon curd filling.Whisk together the egg yolks, honey, lemon zest, lemon juice, and vanilla in a small sauce pan. Heat the mixture over low heat adding the butter one tablespoon at a time until each is melted. Continue stirring over low heat until the lemon curd thickens to the consistency of a thin pudding.

The original recipe asks you to strain the lemon curd filling through a fine mesh strainer into a small bowl. I skipped this step, and my bars turned out just fine. Place the filling in the fridge until it is cool to the touch (about 20 minutes), then pour over the crust, and smooth with a spatula.

Bake at 315ºF for about twenty minutes until the filling is set and slightly puffy. Remove from the oven to a baking rack to cool. When the dish is cool enough, refrigerate for two to three hours, and use the parchment paper to remove from the baking dish. Cut into twelve bars with a sharp knife. I finely chopped two tablespoons of unsweetened coconut to sprinkle over the top of mine.

Make sure to use blanced almond flour for this recipe, not almond meal. I like Anthony’s brand that I order from Amazon. Even though it’s a small amount, don’t skip the coconut flour it’s needed for its high absorbancy. Trader Joe’s sells coconut flour for a very reasonable price.

(Note: My posts do contain affiliate links that provide me a small commission if you purchase a product through my link. Thanks for supporting Inspired Fresh Life.)

Luscious Lemon Bars from Whole Food Energy Cookbook

My friend Elise Museles over at the blog Kale and Chocolate recently released her cookbook, “Whole Food Energy,” and I couldn’t wait to dig into it. I don’t normally say that about a cookbook, but hers is loaded with recipes for nutritious, energy-boosting snacks, which is where I sometimes fall short on a wide variety of good homemade options. I am a very busy mama, but I still want to incorporate nutritious whole foods into our daily lives, or at least as much as possible. The theme of the book is keeping your body nourished throughout the entire day, including between meals. Elise encourages her readers to think outside of the 3 square meals a day and listen to their bodies. The book is very easy to navigate since Elise color-codes each recipe and puts them into categories: Energize (to kick-start your system), Sustain (to keep you going), and Replenish (to wind down and restore) and each recipe has ingredients carefully selected to fit those descriptions.

What I love about her book is that not only does she offer up great basic recipes for smoothies, juices, bars and the like, but offers several variations of each, which provides inspiration and will keep you coming back for more each time to experiment with all of the different flavor combinations.

The book also offers a lot of other information too such as what tools will help you with executing all of the recipes as well as how to stock your pantry with whole foods that will aid you in your venture to a healthy lifestyle. She even includes detailed information about what each product does for the body and why you should be incorporating it. It really is just a wealth of information with gorgeous, amazing recipes to boot!

Though it was hard to choose from the pages of delicious looking breakfasts, snacks and treats that are all my absolute dreams come true, I narrowed in on these Luscious Lemon Bars, and I wanted to share the recipe with you! These are a completely raw, grain free bar that come together quickly and just need a quick 1 hour chill in the refrigerator. I love traditional lemon bars, but I never make them since they are loaded with refined sugar. These are absolutely delicious and even better and more satisfying than the “normal ones.” And lemons are in season right now so that’s an extra bonus!

Even though these feel like a treat to me, Elise places these bars under the “Sustain” category, since they are loaded with complex carbs, protein and good fats to help you last until your next meal. I think they would be a perfect portable snack for traveling or for after a workout. With wholesome ingredients like cashews, dates, lemon and coconut butter, this is a truly good tasting and good-for-you snack. I can’t wait to try the Fudgy Brownie Version of these!


In food processor, mix flour and sugar blend in butter until mixture clumps together.

Press firmly into 8" (20 cm) square pan. Bake at 350°F (180°C) for 15 - 18 minutes or until lightly browned. Remove from oven and spread with jam.

Beat eggs until light and creamy. Beat in pie filling powder and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.

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Luscious Lemon Squares

Fresh lemon is lovely for summer desserts. This is an easy summertime favorite.

Ingredients You'll Need

For the Pastry Base:
1 c. butter, cold and cut in pieces
1/2 c. sugar
2 c. GGFG Baking Mix
2 t. zanthum gum
For the Lemon Layer:
1 1/2 c. sugar
1/2 c. GGFG Baking Mix
4 eggs
zest of 2 lemons, very finely chopped
juice of 2 lemons, about 2/3 c.
1/2 t. lemon emulsion or extract


Put sugar, baking mix, and zanthum gum in a food processor bowl and pulse till combined. Then add cold butter and pulse till combined.
Spread onto bottom of a 9"x13" pan lined with parchment paper and pat in place. Bake in an oven preheated to 350F for 20 minutes. Meanwhile make lemon layer by mixing together sugar, baking mix, eggs, lemon zest, lemon juice, and lemon emulsion or extract. Pour over baked crust, and put back into oven for another 20-25 minutes or until top is slightly browned and appears to be set. Remove from oven and sprinkle top with powdered sugar. Cool before serving.

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