Lemon squares are a classic dessert that everybody loves! I however prefer thin and delicate lemon squares. So I make mine a bit differently than most. Most of the lemon squares I see always have a thick lemon custard on top. I make mine much thinner as I find most lemon squares recipes way too sweet. Mine can be described as thin delicate lemon cookies with a delicious shortbread crust with a thin and sweet lemon custard.
Why You’ll love These Thin Lemon Squares
- Made from simple everyday ingredients
- Thin and delicate cookie like lemon squares
- Perfect balance of sweet and tart
- Great for gatherings
Ingredients for the Crust
Butter (Cold and Cubed)
Cold cubed butter helps create a tender, crumbly crust that bakes up light and buttery.
Powdered Sugar
Powdered sugar keeps the crust soft and delicate instead of dense.
Lemon Zest
A little lemon zest adds subtle citrus flavor to the crust.
Vanilla Extract
Vanilla balances the tartness of the lemon filling.
All-Purpose Flour
Flour provides structure for the crust.
Ingredients for the Filling
Eggs
Eggs create the smooth custard-like texture.
Granulated Sugar
Sweetens the filling and balances the tart lemon juice.
Fresh Lemon Juice
Fresh lemon juice gives the filling its bright citrus flavor.
Baking Powder
This helps give the lemon layer a light, slightly airy texture instead of a dense custard.
Salt
A small amount enhances the overall flavor.
Lemon Zest
Adds extra lemon aroma and depth.
Flour
Helps stabilize the filling so it sets properly.
How to Make Thin Lemon Squares
Make the Crust
The first thing you’re going to do is preheat the oven to 350. Then lightly grease a large baking sheet and line it with parchment paper. This keeps the parchment paper in place and prevents it from moving around.
Add the flour and powdered sugar to the bowl of a stand mixer. Mix well. While mixing on low speed add the butter, lemon zest and vanilla extract. Mix until the dough becomes crumbly.
Once the dough is crumbly transfer it to the prepared baking sheet and press it into the pan. Bake for 10 minutes or until it is lightly golden.
Make the Filling
While the crust bakes make the filling. I use the same bowl I used for the filling I just give it a wash. Add the eggs and mix while slowly adding the sugar. Also add the lemon juice, baking powder, salt, flour and lemon zest and mix until smooth.
Assemble the Lemon Squares
Once the crust is done baking take it out and pour the filling over the crust. Return the baking sheet to the oven and bake for 12-15 minutes or until the filling is set. Let cool at room temperature for an hour. Dust with powdered sugar then transfer to the refrigerator to chilli for a few hours. Next cut into squares and enjoy!
How to Store Lemon Squares
Store lemon squares in an airtight container in the refrigerator for up to 4–5 days. If you’re going to be storing more than one layer I recommend you use parchment paper between layers so they don’t stick together. Since lemon squares have an egg-based filling, they should always be kept chilled.
Tips for the Best Lemon Squares
- Use fresh lemon juice and zest. The fresh stuff is always better than anything bottled.
- Don’t overbake the filling or it can turn out rubbery.
- Let cool before dusting with powdered sugar otherwise it will melt.
- Chill before cutting. Chilling allows the filling to fully set and will make cutting so much easier.
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Ingredients
For the crust
- 2 sticks butter salted
- 1/2 cup powdered sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 cups all purpose flour
For the filling
- 4 eggs
- 2 cups granulated sugar
- 6 tbs lemon juice fresh
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbs flour
- 1 tbs lemon zest
Instructions
For the crust
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Preheat the oven to 350. Grease a large baking sheet. Line it with parchment paper.
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Add the flour and powdered sugar to the bowl of a stand mixer and mix briefly to combine.
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Add the cold butter cut into small cubes along with the lemon zest and vanilla extract. Mix on low speed until the butter is worked into the flour and the mixture becomes crumbly.
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Press the dough evenly into the prepared pan. Bake for about 10 minutes, or until lightly golden.
For the filling
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While the crust bakes, whisk the eggs in a bowl and slowly add the sugar, whisking continuously.
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Whisk in the lemon juice, baking powder, salt, flour, and lemon zest until smooth.
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Pour the filling over the warm crust and return the pan to the oven. Bake for 12-15 minutes, or until the filling is set.
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Let cool at room temperature for about 1 hour. Dust the top with powdered sugar, then transfer the pan to the refrigerator and chill for 2–3 hours so the lemon layer fully sets.
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Cut into squares and enjoy! Store leftovers in an airtight container in the refrigerator.