Lemon Squares
Lemon Squares
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Lemon Squares

25 MIN
55 MIN
4 H
36 squares



Lemon Filling



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) square baking pan with a strip of parchment paper, leaving it hang over each side. Do not butter. Set aside.
  2. In a bowl, combine the flour, sugar, and baking powder. Add the butter and mix well with your hands until the dough begins to form. Spread and press onto the bottom of the pan. Bake for about 30 minutes or until the crust is golden brown.

Lemon Filling

  1. Meanwhile, in a bowl, combine the sugar and flour. Add the remaining ingredients and combine with a whisk until smooth. Pour over the baked crust while still hot.
  2. Reduce the oven’s temperature to 160 °C (300 °F).
  3. Bake for 20 to 25 minutes or until the edges of the filling have set, but the centre is still slightly wobbly. Let cool and refrigerate until completely chilled, about 4 hours. Unmould and cut into squares. Dust with icing sugar and serve.


  1. Can you freeze these bars

  2. I cannot wait to try this recipe. I LOVE lemon.

  3. Took advice of previous cooks and cut baking time of the base to about 25 minutes. This is an excellent lemony tart lemon square. Liked the addition of whipping cream too. it doesnt add any flavour but seems to help the filling set up nicely.

  4. Do not cook the crust for 30 min.I reduce the cooking time about 10 min the first time. This recipe is excellent will definitely do it again.

  5. Very tart, light filling over a buttery shortbread crust. On the first baking of the crust, however, don't wait til it's golden brown or the crust will be too firm for the delicate filling (my mistake second time around). I found it to be better if the crust is just baked (20 to 25 minutes) and then it all melts wonderfully in your mouth.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.