Perfect Lemon Squares

Rating: 3.85 stars
20 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

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

By Sierra S
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake in the preheated oven until the crust is golden brown, about 20 minutes.

  • 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.

  • Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.

Nutrition Facts

Per Serving:
228.4 calories; 3.4 g protein; 30.9 g carbohydrates; 51.3 mg cholesterol; 115.7 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

azdiamond
Rating: 5 stars
02/04/2010
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:) Read More
Helpful
(23)

Most helpful critical review

misty311
Rating: 2 stars
04/19/2010
Left a super bad aftertaste & looked a little slimey. I was embarassed to serve it to my family. Check out a different recipe! Read More
Helpful
(26)
20 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
azdiamond
Rating: 5 stars
02/04/2010
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:) Read More
Helpful
(23)
misty311
Rating: 2 stars
04/19/2010
Left a super bad aftertaste & looked a little slimey. I was embarassed to serve it to my family. Check out a different recipe! Read More
Helpful
(26)
azdiamond
Rating: 5 stars
02/04/2010
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:) Read More
Helpful
(23)
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maries
Rating: 5 stars
09/09/2009
tart tasty tangy! leave out the cooconut! Read More
Helpful
(19)
DZRTJUL
Rating: 5 stars
02/11/2010
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. Read More
Helpful
(12)
Victoria Edwards
Rating: 4 stars
05/07/2009
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. Read More
Helpful
(10)
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Nixifer
Rating: 4 stars
07/16/2012
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. Read More
Helpful
(8)
Baking Nana
Rating: 4 stars
06/11/2012
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. Read More
Helpful
(7)
Elizabeth Santana
Rating: 3 stars
05/09/2012
Not your everyday lemon bars. Good but I like a stronger lemon flavor. I also agree with other reviewers about the coconut. I like coconut so included it but I think it reduced the lemon flaver. I doubled the recipe and baked in a 9 x 13 pan. Worked well. Read More
Helpful
(7)
Love2Cook
Rating: 5 stars
05/30/2013
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! Read More
Helpful
(6)
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