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Sunny Lemon Squares

For a treat that’s both sweet and sour at the same time, try these sunny lemon squares.

Here’s a favorite recipe for lemon squares that’s easy to make. Kids (and grown-ups!) will love mixing up this tasty treat from Baking Class. Makes 24 bars.

Photo of lemon squares stacked on top of a red cake stand.
Photo © Carl Tremblay.

Ingredients:

Crust:
  • ¾ cup (1½ sticks) butter, at room temperature
  • 1½ cups flour
  • ⅓ cup confectioners’ sugar
Filling:
  • 2 or 3 lemons
  • 4 eggs
  • 1¼ cups sugar
  • ⅓ cup flour
  • ½ teaspoon vanilla extract
Topping:
  • Confectioners’ sugar

Directions:

  1. Preheat oven to 350°F (180°C).
  2. To make the crust, beat the butter in a large mixing bowl with an electric mixer until fluffy, about 1 minute. Add the flour and confectioners’ sugar. Mix until it turns into a soft dough.
Photo of hands pouring flour into a stand mixer.
Photo © Carl Tremblay.
  1. Transfer the dough to an ungreased 9- by 13-inch baking pan.
Photo of dough for the crust in a baking dish.
Photo © Carl Tremblay.
  1. Press the dough into the pan. Bake for 20 minutes, or until the edges start to brown. Take the pan out of the oven and let it cool. Leave the oven turned on.
Photo of hands pressing dough into the baking pan to form a flat layer.
Photo © Carl Tremblay.
  1. Zest the lemon using a microplane or the smallest holes on a cheese grater. Cut the lemons in half and squeeze out the juice. Measure ⅓ cup of juice and 1½ tablespoons of zest and set aside.
Photo of hands zesting a lemon.
Photo © Carl Tremblay.
  1. To make the filling, beat the eggs and sugar together in a large bowl with an electric mixer.
Photo of eggs and sugar mixing in a stand mixer.
Photo © Carl Tremblay.
  1. Blend in the flour. Mix in the lemon juice, lemon zest, and vanilla.
Photo of hands adding vanilla extract to the stand mixer.
Photo © Carl Tremblay.
  1. Pour the filling over the cooled crust and tilt the pan to spread it evenly.
Photo of hands pouring lemon mixture on top of the crust.
Photo © Carl Tremblay.
  1. Bake the bars until the filling is set, about 25 minutes. Cool slightly, then dust lightly with confectioners’ sugar using a sifter. Slice into 24 small bars.
Photo of hands sprinkling powdered sugar over lemon squares.
Photo © Carl Tremblay.

Excerpted and adapted from Baking Class © by Deanna F. Cook.


Deanna F. Cook

Deanna F. Cook

About the Author

Deanna F. Cook is the award-winning author of cookbooks for kids, including the best-selling Cooking Class, Baking ClassCooking Class Global Feast!, and Kids Cook Dinner. She served as the creative development director at FamilyFun magazine and has been an editor at Scholastic, Disney, and Kidstir.com. She lives in western Massachusetts and can be found online at deannafcook.com.

Learn more about this author

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