Old Fashioned Lemon Squares Recipe

When I crave a dessert that’s truly special yet wonderfully simple, this old fashioned lemon squares recipe is my go-to. The bright, tangy aroma fills my kitchen, promising a treat with a perfectly buttery crust and a creamy, zesty filling. This classic delight brings big flavor with minimal fuss, making it ideal for busy parents and home bakers. It’s my family’s favorite for a quick weeknight treat or a sweet ending after a busy day.

Key Ingredients and Flavor Foundations

Mastering an old fashioned lemon squares recipe starts with quality ingredients. Here are the building blocks for creating irresistibly tangy and sweet lemon squares.

Essential Ingredients for Zesty Lemon Squares

• 250 g (2 cups) all-purpose flour: Provides structure for both the crust and filling.
• 100 g (½ cup) granulated sugar: Sweetens the tender shortbread crust.
• 2.5 g (½ teaspoon) fine sea salt: Balances flavors in the crust, enhancing richness.
• 226 g (1 cup / 2 sticks) cold unsalted butter: Creates a flaky, rich shortbread crust.
• 4 large eggs: Binds the filling, adding richness and helping it set.
• 300 g (1 ½ cups) granulated sugar: Sweetens the lemon filling, balancing its tartness.
• 60 ml (¼ cup) fresh lemon juice: The essential bright, zesty flavor for the filling.
• 10 ml (2 teaspoons) finely grated lemon zest: Adds intense lemon aroma and flavor, crucial for delightful old fashioned lemon squares.
• 2.5 ml (½ teaspoon) ground cardamom: Introduces a warm, aromatic note to the filling.
• 20 g (2 tablespoons) all-purpose flour: Thickens the lemon filling for a smooth texture.
• 30 g (¼ cup) unsalted pistachios: Finely crushed, they add texture and vibrant color as a garnish.
• 30 g (¼ cup) powdered sugar: For dusting, providing a beautiful, delicate finish.

Smart Swaps and Add-ins

For a gluten-friendly option, I’ve successfully swapped a 1:1 gluten-free flour blend for the all-purpose flour in the crust. Vegan butter or a plant-based shortening can replace unsalted butter for a dairy-free crust, though you may need to adjust the liquid slightly. A pinch of extra salt always enhances all the flavors.

Highlight Premium Notes

Always choose fresh, unwaxed lemons for the most vibrant zest and juice; organic options are wonderful for this old fashioned lemon squares recipe. Though lemons are available year-round, fresh-squeezed juice truly elevates the flavor, making these squares a premium ingredient treat.

Cooking Method Made Simple

Crafting the perfect old fashioned lemon squares is easier than you think. Follow these straightforward steps for a delicious, family-friendly dessert.

Step-by-Step Instructions for Perfect Lemon Squares

1. Prepare for baking: Preheat your oven to 175°C (350°F). Line a 23×33 cm (9×13-inch) baking pan with parchment paper, ensuring an overhang on the long sides for easy lifting.
2. Craft the shortbread crust: In a large bowl, whisk 250 g (2 cups) all-purpose flour, 100 g (½ cup) granulated sugar, and 2.5 g (½ teaspoon) fine sea salt. Cut in 226 g (1 cup / 2 sticks) cold unsalted butter until the mixture resembles coarse crumbs. Press this mixture evenly and firmly into the prepared 9×13 inch baking pan; our classic old fashioned lemon squares recipe demands a firm base.
3. Pre-bake the crust: Bake the crust for 20-22 minutes, until the edges appear lightly golden brown. Remove the pan and cool slightly. Reduce the oven temperature to 160°C (325°F).
4. Mix the cardamom lemon filling: While the crust bakes, whisk together 4 large eggs, 300 g (1 ½ cups) granulated sugar, 60 ml (¼ cup) fresh lemon juice, 10 ml (2 teaspoons) finely grated lemon zest, and 2.5 ml (½ teaspoon) ground cardamom in a medium bowl until thoroughly combined. Gradually whisk in 20 g (2 tablespoons) all-purpose flour until the mixture is smooth and lump-free — this is the star of this old fashioned lemon squares recipe.
5. Bake the squares: Pour the lemon filling evenly over the warm, pre-baked crust. Carefully return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden. A slight jiggle in the center is acceptable; if the filling appears too wobbly after baking time, return it to the oven for another 5 minutes; it will firm up more as it cools.
6. Cool completely: Allow the lemon squares to cool completely in the pan on a wire rack at room temperature. This is crucial for the filling to fully set. Once cooled, transfer to the refrigerator and chill for at least 2 hours to ensure they are firm and easy to cut. For perfectly straight edges, I always make sure my 9×13 inch baking pan is lined with parchment paper that overhangs slightly; it makes lifting the whole slab out for neat cuts so much easier!
7. Cut and garnish: Once chilled, use the parchment overhang to lift the slab onto a cutting board. Trim the perimeter edges with a sharp knife to create clean lines. Cut into 24 even squares, approximately 5×5 cm (2×2 inches) each.
8. Finish with flair: Arrange the chilled squares on a plate. Sift a generous, even layer of powdered sugar over all squares for a delicate, snowy finish. Strategically sprinkle the finely crushed pistachios diagonally across a portion of each square, creating a vivid green line and textural contrast.

Quick Variations for Dietary Patterns

For a lighter version, you can reduce the sugar slightly in the filling for a less sweet, more tart old fashioned lemon squares recipe. If you desire a richer crust, consider adding one teaspoon of vanilla extract to the shortbread dough. These adjustments make for easy dessert ideas for mindful eating.

Troubleshooting Tips for Common Issues

If your filling seems too runny, ensure it bakes until just set with a slight jiggle, then chill thoroughly for at least two hours. It needs time to fully firm up. A hard crust often comes from over-mixing the shortbread dough or baking it beyond a light golden hue. For uneven baking, always preheat your oven fully, and rotating the pan halfway through can help achieve an even golden finish on your old fashioned lemon squares.

Ideal Serving Moments and Pairings

Our old fashioned lemon squares recipe offers versatile serving moments. Perfect for quick weeknight desserts or family gatherings, they’re always a crowd-pleaser and great for meal prep.

• Dust with powdered sugar.
• Serve with fresh berries.
• Add whipped cream or vanilla ice cream.
• Pairs well with hot tea or coffee.

Store cooled squares in an airtight container, refrigerated up to 3-4 days. Freeze whole, uncut squares for up to 3 months, then thaw in refrigerator.

Nutrition, Wellness & Everyday Benefits of Old Fashioned Lemon Squares

Enjoy these old fashioned lemon squares in moderation for a balanced eating plan. Reduce sugar slightly or cut into smaller portions for a satisfying treat.

• Vegetarian, adaptable for gluten-free diets using a GF flour blend.
• A fun, family-friendly baking project for healthy eating.
• Bright alternative to heavier desserts, ideal for easy dessert ideas.

Recipe Advantages for Different Needs

Making your own old fashioned lemon squares saves money and tastes better than bakery options. Control ingredients and sugar for healthier eating. Minimal active prep time allows for quick meals.

• Uses simple pantry ingredients.
• No fancy equipment needed.
• Reliable recipe guarantees success for beginner bakers.
• Satisfies cravings without much effort.

Expert Tips, Flavor Boosts, and Adaptations

• I always chill my shortbread crust dough for a more tender texture.
• Don’t overbake the filling; it sets as it cools for a gooey center.
• Chill the pan thoroughly for super clean cuts, then slice with a hot knife.

• Kid-approved: Let kids help with juicing lemons or dusting powdered sugar.
• Guest-ready: Garnish with candied lemon slices or extra zest.
• Holiday-special: Cut into festive shapes after chilling.

• Use lime or orange juice/zest for different citrus squares.
• Substitute almond flour for some all-purpose flour in crust for nutty, gluten-friendly option.

One time, I used half coconut sugar in the crust, and my family preferred the subtle caramel notes!

Common Questions About Old Fashioned Lemon Squares

Can I make old fashioned lemon squares ahead for meal prep?

Yes, they store wonderfully refrigerated for several days in an airtight container, great for weekly meal prep. This old fashioned lemon squares recipe is perfect for planning ahead.

What’s the healthiest way to prepare old fashioned lemon squares?

Reduce sugar in the filling by 1/4 to 1/2 cup for a healthier option. Use whole wheat pastry flour for added fiber, fitting many diet goals.

Which stores or online shops carry quality lemons for baking?

Look for fresh, firm, bright yellow lemons at your local grocery or farmer’s market. Organic options are great, especially when using zest for the best old fashioned lemon squares.

Can I use bottled lemon juice for old fashioned lemon squares?

Fresh lemon juice gives the best flavor. Bottled works in a pinch for this old fashioned lemon squares recipe, but fresh is highly recommended for zest.

Why is my lemon square filling runny?

It means it wasn’t baked long enough or thoroughly chilled. Bake until barely wobbly, then cool completely for two hours. I find precise chilling makes all the difference.

How do I store leftover old fashioned lemon squares?

Store in an airtight container in the refrigerator for 3-4 days to keep them fresh and maintain texture. This is key for enjoying your old fashioned lemon squares later.

Conclusion

This old fashioned lemon squares recipe is your ticket to a sweet, tangy, and satisfying treat. It’s easy, beloved, and perfect for quick meals and healthy eating goals. Save this recipe on Pinterest!

Print