These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.

Recipe Summary

prep:
20 mins
cook:
36 mins
additional:
2 hrs
total:
2 hrs 56 mins
Servings:
16
Yield:
16 squares
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F. Lightly grease an 8-inch square pan or 9-inch round pan.

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  • To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly.

  • Pour the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2 inch up the sides of the pan.

  • Bake the crust until it's light golden brown, about 8 to 10 minutes.

  • While the crust is baking, whisk together the filling ingredients.

  • Remove the crust from the oven, and pour the filling over the hot crust. Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set.

  • Remove the squares from the oven, and allow them to cool in the pan before cutting into 2-inch pieces. Cover the squares, and refrigerate until ready to serve.

Nutrition Facts

209 calories; protein 3.9g 8% DV; carbohydrates 22.5g 7% DV; fat 12.4g 19% DV; cholesterol 34.7mg 12% DV; sodium 88.2mg 4% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2016
This turned out great! To clarify the recipe the 6 T sugar and 3 T cornstarch are in the crust; and the 1 c. sugar and 2 T cornstarch are in the filling. I also used 2/3 c. Meyer lemon juice instead of 1/3 c. and it was a good balance in tartness and enough filling. I will definitely make it again! Read More
(20)

Most helpful critical review

Rating: 1 stars
12/25/2016
This was disgusting. I made it to take to a Christmas party and threw the entire thing out. It was sickeningly sweet and flavorless. It probably needed about half of the sugar and double the lemon but I'm not going to waste more ingredients trying to find the right proportions. I bake gluten free desserts all the time and this was the worst I've ever made. Read More
(2)
29 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/10/2016
This turned out great! To clarify the recipe the 6 T sugar and 3 T cornstarch are in the crust; and the 1 c. sugar and 2 T cornstarch are in the filling. I also used 2/3 c. Meyer lemon juice instead of 1/3 c. and it was a good balance in tartness and enough filling. I will definitely make it again! Read More
(20)
Rating: 5 stars
08/29/2016
Increased liquid lemon by adding 1 egg 1/2 cup sugar I tsp cornstarch and increased lemon juice to 1/2 cup to the filling ingredients. Added 3 minutes to cook and it was awesome. Very easy to make. Read More
(5)
Rating: 5 stars
04/06/2016
This turned out really well for me! I needed a gluten and dairy free dessert so I substituted coconut/red Palm oil shortening for the butter. I would double the filling next time as I used a 9"round pan and had a lot more crust than filling. I will definitely make this again- it's already been requested! Read More
(4)
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Rating: 4 stars
06/18/2016
A great little recipe and easy to play around with by adding things to the crust either chocolate or some other goodies added some lemon zest to punch up the lemon flavor. Read More
(4)
Rating: 5 stars
12/04/2016
Yummy!! They were so good. I do not have to eat gluten free. I just made this because I had some almond flour that I did not know what to do with. I will never make my lemon squares any other way. I loved them so much Read More
(4)
Rating: 5 stars
05/03/2016
Yum! I didn't have quite enough lemon so I used lime as well. They tasted great! I brought them to work and everybody liked them. I also used vegan butter in the crust and it worked perfectly:) Read More
(3)
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Rating: 1 stars
12/24/2016
This was disgusting. I made it to take to a Christmas party and threw the entire thing out. It was sickeningly sweet and flavorless. It probably needed about half of the sugar and double the lemon but I'm not going to waste more ingredients trying to find the right proportions. I bake gluten free desserts all the time and this was the worst I've ever made. Read More
(2)
Rating: 5 stars
11/29/2016
So good - can't tell they are gluten free! Read More
(2)
Rating: 5 stars
10/07/2017
Revamped this to be lower carb by substituting Swerve for the sugar and reduced to 5 T for the crust and just under a cup for the filling also increased lemon juice to 2/3 cup. My baking time for the crust was more like 15 minutes and then an additional 20 minutes once I added the filling. I LOVED this recipe. I made it into a tart and it was a hit with the family. Read More
(2)