If you love classic desserts, this old fashioned lemon squares recipe is for you! Simple ingredients come together to create a delicious, homemade treat that’s perfect for tea time, bake sales, or holiday gatherings.
Although lemon recipes are typically thought of as Spring or Summer recipes, the first time I remember eating them was at Grandma’s house at Christmas time!
I was a freshman in college and she enjoyed baking special treats for me and my college friends. This recipe was a memorable one that has been a favorite ever since. Now, I find it is a great recipe to take to potlucks, bridal or baby showers, or family picnics.
Why You’ll Love This Classic Lemon Bars Recipe
- Classic & Nostalgic – Just like Grandma used to make!
- Simple Ingredients – Uses pantry staples you probably already have.
- Perfect Balance – A buttery shortbread crust with a tangy lemon filling.
- Great for Any Occasion – Perfect for bake sales, baby showers, or tea time.
Ingredients for this Lemon Squares Recipe
(Exact measurements and instructions are in the printable recipe card below!)
For the Shortbread Crust:
- all-purpose flour
- salted cold butter
- powdered sugar
For the Lemon Filling:
- eggs
- granulated sugar
- baking powder
- salt
- lemon juice (freshly squeezed is best!)
Favorite Kitchen Things
If you’re looking for some practical and useful kitchen tools, you can find my favorites in my Amazon shop here on Amazon USA or Amazon Canada. (They are affilate links.)
Simple Instructions for Grandma’s Old Fashioned Lemon Squares
(For all the detailed instructions, refer to the printable recipe card at the bottom of this post.)
This simple dessert square recipe has two parts – the buttery shortbread crust that is baked slightly before adding part 2 – the yummy lemon curd topping. Once the topping is added, it goes back into the oven to finish baking together.
To make the shortbread crust:
1.Mix together the shortbread crust ingredients with a pastry blender. 
2. Press firmly into an 8 x 8 inch parchment lined pan. 
3. Bake for 20 minutes at 350 degrees.
For the lemon filling:
1.Whisk together lemon curd ingredients. 
2.Pour lemon topping over shortbread crust. 
3.After baking and cooling, remove lemon squares from the pan.
Grandma Rita’s Kitchen Tips
This recipe freezes so well, and it makes a bright, beautiful addition to party platters. If you want to make it ahead and freeze it, just freeze it in an airtight container and let thaw on the counter before serving. A dusting of powdered sugar over the top is really pretty.
Helpful Tips When Making Old Fashioned Lemon Bars
- Use fresh lemon juice for the best flavor.
- Lining the pan with parchment paper makes removal and slicing easier.
- Let them cool completely before cutting to get clean, neat squares.
How to store lemon bars.
Since lemon bars have a custard filling, it is recommended to store them covered in the refrigerator if they aren’t going to be eaten within a few hours.
I like to even store them in the freezer if I want to make them ahead for a future event.
Other squares & bars recipes you may enjoy:
- Graham Cracker Toffee Bars are so quick & easy to make – perfect for gifting, too.
- Cranberry lemon bars
- Texas Brownies
- Peanut Butter Fudge Bars Recipe
- 4-H Brownies
- Black Bean Ninja Blender Brownies
- This pecan bars recipe uses cake mix to save time.
- Want more lemon recipes? Here’s a whole list of yummy lemon recipes – savory and sweet.
For more recipes and ideas for your home:
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Grandma's Luscious Lemon Bars Recipe
Take a trip back to Grandma’s kitchen with these old fashioned lemon squares, a timeless recipe with a buttery shortbread crust and a zesty lemon filling.
Ingredients
Method
- Prepare the crust. In a medium bowl, mix together the flour and powdered sugar. Using a pastry blender or 2 knives, cut in the butter until it looks like coarse oatmeal.
- Press it into an 8 x 8 inch pan lined with parchment paper, then bake for 20 minutes at 350 degrees.
- Step Two: Make the lemon curd filling. Whisk together the eggs, sugar, baking powder, salt, and lemon juice.
- Pour the filling over the hot-from-the-oven crust and bake for another 20 to 25 minutes. The filling is done when the center is set.
- Step Three: Let cool completely before cutting. Place the pan on a cooling rack and let it cool all the way.
- Lift the parchment paper to remove the bars from the pan. Sprinkle with powdered sugar for a pretty finish.
- Cut into 16 squares.
