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The Ultimate Lemon Squares

I know there are many recipes for lemon squares and this one is probably pretty similar to others out there but it's my favourite version. I like that the base has brown sugar rather than white sugar, it gives a nice dark rich colour. 

The lemonly middle is just tart enough, and please please don't use the bottled lemon juice! Freshly squeezed lemons are the best and the zest really makes these squares delish.

This version is a nice balance of a shortbread crust with the lemon topping and icing sugar just makes it look pretty. 

The Ultimate Lemon Squares
Makes 16 large pieces

  • ½ cup butter (softened at room temperature)
  • ⅓ cup brown sugar
  • 1 cup all purpose flour
  • 2 eggs
  • 1 cup sugar
  • 2 tbsp all purpose flour
  • ½ tsp baking powder
  • ¼ cup lemon juice
  • 2 tbsp grated lemon peel
  • Icing sugar for dusting

  1. In bowl combine butter and brown sugar and beat with electric mixer or paddle attachment. Once combined add flour and blend until formed into a very soft dough.
  2. Line 9” square pan with parchment paper (this will make it very easier to remove your squares).
  3. Drop dough into pan and flatten with hands to fill the bottom evenly.
  4. Bake in 350 degree oven for 20 minutes or until lightly browned.
  5. Meanwhile, juice 1 large lemon or more if needed to make ¼ cup lemon juice. With a microplane zest the lemon and add to the juice.
  6. In a separate bowl beat eggs and sugar until well combined and light in colour.
  7. Add flour and baking powder and mix to combine and lastly add the lemon juice.
  8. Once base comes out of the oven, pour lemon mix over base and put back in the oven for 20-25 minutes. Top will be very lightly browned when done.
  9. Let cool completely and dust with icing sugar, cut into squares and enjoy.