Grandma’s Old-Fashioned Lemon Squares
I got this recipe for Old-Fashioned Lemon Squares straight from my Grandma, and they’re tastier than any bakery! This dessert features a buttery, flakey shortbread crust and a zesty, tart filling. It’s a 5-star family favorite that’s incredibly easy to make.
Growing up when I would often get dropped off at my grandparents’ house for the night or weekend when my parents had plans or travels. When I showed up, there would always be a stack of ingredients on the kitchen counter ready for us to bake with. I secretly always hoped these Lemon Squares with a shortbread crust would be on Grandma Bea’s menu. When they were, I would gobble it all up!
My love for lemon desserts does not stop here. My Lemon White Chocolate Chip cookies and my Lemon Poppyseed Loaf are also always on the rotation at my house!
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Why these old-Fashioned Lemon bars are the best
- Zesty lemon curd filling that is perfectly tart and not too sweet
- The best buttery and flaky shortbread crust made with simple ingredients
- Easy to make with no complex steps and pantry-friendly ingredients
- Perfect for a summer potluck and a true crowd pleaser
Ingredients
I have updated my Grandma’s recipe slightly, to double the quantity as well as modify a few simple ingredients. Here is a photo of her recipe card!
- Lemons – The zest is where most of the flavor comes from! We use both zest and juice in these tangy dessert bars.
- All-purpose flour – For the base of our shortbread crust.
- Butter – The original recipe called for margarine but I have subbed in butter instead.
- Sugars – we use powdered sugar in the crust and then sifted on top of the cooked lemon bars, and regular white sugar in the lemon filling
- Eggs – These bind the lemon filling together,
- Baking powder – For a little fluff in the lemon filling
- Salt – Every sweet treat needs a pinch of salt!
- Pure vanilla extract – Not part of my Grandma’s recipe but I like to add it.
- Sumac (optional) – Also not part of my Grandma’s recipe and is totally optional to sift some on top of the cooked lemon bars.
See recipe card for quantities.
Instructions for Grandma’s Old-Fashioned Lemon Squares
This recipe truly could not be any easier! I have doubled the batch since my Grandma’s recipe because 8×8 simply wasn’t enough!
- Preheat the Oven: Preheat your oven to 350°F. Grease a 9×13-inch glass baking pan.
- Prepare the Shortbread Crust: In a mixing bowl, combine flour, butter, and powdered sugar until a dough forms. Press the dough into the greased pan, flattening it evenly across the bottom. Press the dough up the sides of the pan, creating a ½ – 1 inch higher crust. You can use the bottom corners of a measuring cup, or even just your fingers, to help create the angles. Bake the crust for 20 minutes, until lightly golden.
- Make the Filling: In another bowl, whisk together the Lemon Filling ingredients until the mixture is fluffy. Pour the filling over the hot crust.
- Bake and Cool: It will be liquid, so when you place back in the oven be careful not to shake it around. Bake for an additional 30 minutes, or until the filling is set. Allow the lemon squares to cool completely, about 4 hours. This is key!
- Finish and Serve: Once cooled, sprinkle with powdered sugar and, if desired, a bit of sumac. Cut into small squares and serve. Enjoy!
How to juice a lemon?
First, wash your lemons thoroughly because we will be incorporating the zest. Be sure to FIRST zest the lemon. It is nearly impossible to zest a lemon once it has been cut, and especially once squeezed! Trust me, I have tried.
After zesting, but before cutting, do the “palm roll.” Place the lemon on your counter and roll it back and forth under the palm of your hand while applying firm pressure. This breaks the internal fibers and makes the lemon feel soft and “squishy.” This essentially gets a head start on removing the the juice from the pulp.
If you don’t have a citrus press, cut the lemon in half and insert the tines of a fork into the center. Twist the fork as you squeeze the lemon over a bowl (making sure no seeds remain in the mixture). This acts like a manual reamer and gets every last drop. A juicer is totally worth the investment if you don’t already have one.
Substitutions and Variations
These lemon bars are PERFECT as is. Here are some ways I have played with the dessert.
- Berry Fillings – When pouring the lemon filling over the hot crust, feel free to add raspberries or blueberries to the bars. The filling is pretty liquidy so make sure the berries are spread out evenly.
- Sumac Sprinkle – In addition to sprinkling some powdered sugar on Grandma’s cooled old-fashioned lemon bars, I sometimes will sift over some sumac which goes so well with lemons.
Pro-Tips for The best Lemon bars
- Use a glass dish, as metal can sometimes react with lemon juice and give a metallic taste. Additionally, the shortbread crust can get too golden.
- You will know when the lemon squares are done when the lemon curd is set but still may jiggle a little
- Be sure to allow the pan to cool for at least 4 hours, ideally even longer, or else the filling will not yet have time to set. I have made this mistake before!
Equipment
Make sure to use a glass baking dish for this recipe! You can use a 9×13 glass baking dish, or halve the recipe and fit it into a 8×8 glass baking dish. I use this one.
Storage
Store the lemon bars in the fridge in an air-tight container for up to 5 days.
Rate this Grandma’s Old-Fashioned Lemon Squares recipe!
Lastly, if you do make my Grandma’s Old-Fashioned Lemon Squares recipe with a shortbread crust (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok (@snackingemily) so I can see your creations.
Grandma’s Old-Fashioned Lemon Squares
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 1 cup butter softened
- ½ cup powdered sugar
Lemon Filling
- 4 eggs
- 1 ½ cups white sugar
- 1 teaspoon baking powder
- 4 teaspoon grated lemon rind
- 4 tablespoon lemon juice
- 1 teaspoon vanilla extract my addition
- ½ teaspoon salt my addition
Topping
- 1 tablespoon powdered sugar for dusting
- 1 tablespoon sumac optional, for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Grease a 9×13-inch glass baking pan.
- Prepare the Shortbread Crust: In a mixing bowl, combine flour, butter, and powdered sugar until a dough forms. Press the dough into the greased pan, flattening it evenly across the bottom. Press the dough up the sides of the pan, creating a ½ – 1 inch higher crust. You can use the bottom corners of a measuring cup, or even just your fingers, to help create the angles. Bake the crust for 20 minutes, until lightly golden.
- Make the Filling: In another bowl, whisk together the Lemon Filling ingredients until the mixture is fluffy. Pour the filling over the hot crust.
- Bake and Cool: It will be liquid, so when you place back in the oven be careful not to shake it around. Bake for an additional 30 minutes, or until the filling is set. Allow the lemon squares to cool completely, about 4 hours. This is key!
- Finish and Serve: Once cooled, sprinkle with powdered sugar and, if desired, a bit of sumac. Cut into small squares and serve. Enjoy!
I am new to making lemon squares and I enjoyed making this recipe, which came out perfectly even when adjusted back to 1/2 for an 8 x 8 pan. Thank you for also sharing the recipe as grandma originally wrote it on the index card in iconic grandma handwriting, I love it!
Seriously epic recipe that reminded me of the good ole days growing up in grannys sunny backyard. Thank you for sharing a personal one of yours Snacking Emily.
I continue to enjoy each new recipe you make on this blog.
These lemon bars are so nostalgic!! They remind me of the classic recipe.. no frills just GOOD dessert. Will be making on repeat!