The Perfect Lemon Squares
Prep time
Cook time
Total time
Serves: 16 squares
  • Crust
  • - 1 cup of flour
  • ⅓ cup of brown sugar
  • ½ cup of soft unsalted butter (room temp)
  • zest of 1 lemon
  • pinch of salt
  • Filling
  • 4 eggs
  • ¼ cup of cane sugar
  • ½ cup of brown sugar
  • ⅓ cup of flour
  • Juice of 3 lemons
  • Zest of 1 lemon
  • pinch of salt
  • pinch of cardamon
  1. - Pre-heat your oven at 350
  2. - In a medium bowl, mix the soft butter and the brown sugar till you get a soft paste. Add all the rest of the ingredients and mix well.
  3. - Take a 8×8 glass baking pan (pirex) and line a sheet of aluminum foil in it to avoid any big mess. Make sure you let some extra paper on each sides of the pan to easily remove the bars later on. Grease the aluminum foil bottom and side.
  4. - Compress all your ingredients for the crust at the bottom of the pan. There is no need for the crust to go over the sides, only cover the bottom… Make sure the mixture is well compress with your hands. Bake it for 20-25 minutes
  5. - Start mixing the filling ingredients in the same medium mixing bowl. I always use the same bowl I used previously because I hate getting too many things dirty but it's at your discretion...
  6. - When the crust is out of the oven, add the filling liquid on top making sure the layer of filling are well laid out. Put back in the oven for another 40 minutes at 300 degrees.
  7. - To remove the bars from the pan, use the extra aluminum foil you previously left on each sides, let cool on a cooling rack (if you have one) or on the counter (I would strongly suggest you buy a cooling rack, it’s super cheap and it’s available at most grocery stores). Wait 20-25 minutes or transfer on a plate in the fridge for 20 minutes. Finally cut the bars in the desired shapes…
Recipe by Zesty & Spicy at