Pin it
This zesty lemon square transforms the usual chocolate brownie into a bright, tangy delight that'll wow your senses. The mix of sharp lemon with soft, moist cake creates an amazing treat that brings a bit of sunshine to any event, no matter what's happening outside.
I whipped these lemon squares up for a backyard get-together, and they vanished quicker than anything else I served. Ever since, they've been my go-to when I want to dazzle friends without slaving away in the kitchen.
What You'll Need
- All purpose flour: makes the base for that soft, tender texture
- Granulated sugar: cuts through the lemon tang while adding sweetness
- Salt: brings out all the tasty notes and keeps sweetness in check
- Baking powder: adds just enough puff without making them too fluffy
- Unsalted butter: brings moisture and depth; try the fancy European kind for extra goodness
- Large eggs: hold everything together while making things rich
- Lemon zest: packs the punch with its natural oils; grab organic lemons if you can
- Lemon juice: adds the sour kick and wetness; always go fresh instead of bottled
- Powdered sugar: turns into that lovely smooth topping that hardens just right
How To Make It
- Warm The Oven And Set Up:
- Set your oven to 350°F and put parchment in your 8×8 inch pan with extra hanging over the sides. These flaps will help you lift out the treats later. Push the paper into all corners so everything bakes evenly.
- Blend The Dry Stuff:
- Stir flour, sugar, salt, and baking powder in a bowl until they're mixed well. This stops you from biting into pockets of salt or powder later. Whisking adds air and breaks up lumps too.
- Work The Butter And Add Eggs:
- Beat your soft butter with a mixer until it's smooth, about a minute. Drop in eggs one by one, letting each mix in fully before adding another. Then stir in the lemon bits until it looks a bit lumpy but mixed.
- Mix Everything Together:
- Slowly add your dry mix to the wet stuff, mixing on low just until it comes together. Stop as soon as you don't see dry patches. Too much mixing will make your treats tough instead of soft.
- Cook It Up:
- Pour your mix into the pan and smooth the top flat. Bake for 22 25 minutes until the edges turn golden and start pulling from the sides. A toothpick stuck in the middle should come out mostly clean.
- Make The Topping:
- While cooling, mix powdered sugar and lemon juice until smooth. It should pour but still be thick enough to set up. Start with 2 spoons of juice and add more if needed until it drips slowly off your spoon.
- Top It Off:
- Once fully cooled, pour your topping over. Use a spoon to guide it around if needed. If you want, sprinkle more lemon zest on top for looks and extra zip.
- Cut And Enjoy:
- Let the topping harden for about 30 minutes, then lift everything out using the paper flaps. Put on a cutting board and slice into squares with a sharp knife, wiping it clean between cuts for neat slices.
Pin it
The real trick with these lemon squares is all in the zest. For years I didn't get how important citrus zest was until a friend who's a chef from Italy showed me how to grate a lemon without getting the bitter white part. Now I always keep a microplane grater handy, and these lemon treats show exactly why that little tool deserves a spot in your kitchen.
How To Keep Them Fresh
These lemon squares actually taste better after they've chilled in the fridge for a day as all the flavors mix together. Keep them in a sealed container with parchment between the layers so they don't stick. If you want to save them longer, they freeze really well for up to three months. I like to cut them first, then wrap each piece in plastic and put them in a freezer bag. That way, you can grab just one or two whenever you're craving something sweet.
Ways To Switch It Up
The standard recipe tastes great on its own, but you can easily change things up. Try adding a quarter cup of white chocolate bits to balance out the tangy lemon. For something fancy, mix a teaspoon of dried lavender with the sugar before you start. You can also swap lemon for lime or orange if you want. In summer, I sometimes toss in half a cup of fresh blueberries for color pops and extra flavor.
Pin it
Tasty Partners
These lemon squares really stand out when you serve them with the right sides. For a pretty dessert plate, add a scoop of vanilla ice cream or some lightly sweetened whipped cream. A simple berry sauce drizzled on top looks amazing too. They go great with afternoon tea, especially Earl Grey since its flavor works well with lemon. If you want something fancier, try them with a glass of bubbly Prosecco or some limoncello for a true Italian-style treat.
Frequently Asked Questions
- → How can I make the lemon taste stronger?
For more bold lemon flavor, increase the amount of zest or try rubbing it into the sugar to release its oils.
- → Can the glaze be made beforehand?
Yes, you can mix the glaze ahead of time. Keep it covered in the fridge, and stir it up before adding to your bars.
- → How do I tell when the bars are ready?
The edges should firm up with a light golden touch. Insert a toothpick in the middle—if it comes out with moist crumbs or clean, they’re ready.
- → What if I need gluten-free lemon bars?
Just swap the all-purpose flour with a gluten-free baking flour mix that works well for desserts.
- → What’s the best way to store them?
Keep them in a sealed container at room temperature for 2 days, or store in the fridge for up to a week.