Perfect Lemon Squares Recipe -
Perfect Lemon Squares Recipe
  • READY IN hrs

Perfect Lemon Squares

Recipe by  

"These are so easy. Sweet and tangy with a perfect shortbread crust."

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Ingredients Edit and Save

Original recipe makes 12 lemon bars Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    2 hrs 45 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
  3. Bake in the preheated oven until the crust is golden brown, about 20 minutes.
  4. While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust.
  5. Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2010

Great Recipe 5 stars! Will be making this one again! I used pecans instead of almonds. I lightly sprinkled powder sugar while still warm on the top. Make sure they are cool before cutting as per the recipe. Also, left out the coconut flakes! Not a big fan of coconut. Thank you for sharing:)

Most Helpful Critical Review
Apr 19, 2010

Left a super bad aftertaste & looked a little slimey. I was embarassed to serve it to my family. Check out a different recipe!


16 Ratings

Sep 09, 2009

tart, tasty, tangy! leave out the cooconut!

Feb 11, 2010

These a really the perfect lemon squares!! I sub. pecans for the almonds and doubled that amount. I also doubled the coconut. They were great and not too sweet.

May 07, 2009

this was yummy! i didn't have any almonds so i just made the crust without it. i'm undecided about the crust maybe if i add the almonds it would have been perfect. i'll make this again.

Jul 16, 2012

These turned out SO much better than I thought they would! Very lemony, but I made sure to increase the lemon zest to 3 tablespoons. I ended up using the zest from 6 lemons, and the juice from 4 lemons. I subbed in half a cup of veggie oil, because I was short on butter, and I added an extra tablespoon of both ground pecans (no almonds =/) and flour to the filling/topping, and gave the the topping an extra 5 minutes in the oven because of the "slimy" comment, and they turned out great. Only caveat here was the crust, it was a tad dry and needed extra time in the oven to brown, but I suspect my pan was too small.

Jun 11, 2012

I made these as directed except I didn't add the coconut. Everyone loved the crust and the filling has a great texture. The only thing I didn't care for was the color. Because of the brown sugar they don't have that bright lemon color. A small shake of powdered sugar on the top before serving makes them a little more attractive.

May 30, 2013

Delicious. Perfect blend of sweet and tart. Easy to make. Had no problems with the filling solidifying. Followed the recipe exactly, except I did not toast the coconut. I'll definitely make again, and again, and again. Thanks Sierra!


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  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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