The Best Tart Lemon Squares: A Family Favorite

With a buttery crust, a tangy lemon filling, and a sweet glaze on top, these lemon squares are the perfect treat for any occasion—simple to make and impossible to resist!

There’s something special about recipes passed down through from your mom and then to your children —recipes that instantly bring back memories with every bite. This lemon bar recipe is one of those for me. Today I’m sharing one of our family’s favorite recipes for the best ever lemon bars – the recipe passed down from my mom – and I know your family will love them too!

When I visited my mother this past January for a couple of weeks, she made these lemon bars, and oh my. I can’t even begin to know how to describe how delicious they were! The crust is just perfect – buttery, flaky, light, with just the right amount of crunch. And the glaze… oh my! I think I’m going to go make another batch as soon as I type this out!

The combination of the buttery, flaky crust with the tangy, sweet lemon filling was absolute perfection.

We made them over and over again during my visit! .

One of the things I love most about this recipe is how simple and foolproof it is. The crust comes together easily—just a few ingredients mixed until crumbly, then pressed into the pan.

The filling is even easier: a quick whisk of eggs, sugar, and lemon juice, and you’re ready to pour it over the warm crust. And the final touch? A silky, tangy lemon glaze that takes these bars over the top.

We made these with white spelt flour, but if you have all-purpose flour, I usually just use all purpose flour and it works just as well. The spelt flour adds a slightly nutty depth to the crust, while all-purpose flour keeps it classic. Whichever you choose, you can’t go wrong!

Update 2/24/2025: My daughter Laura made these lemon bars for us when I visited her at college a couple weeks ago. This is just one of those recipes you will want to make on repeat through the years.

Tart Lemon Squares | Best Lemon Bars Recipe

Ingredients

For the Crust:

• 1 cup sifted flour (white spelt or all-purpose)
• 1/4 cup powdered sugar
• 1/8 teaspoon salt
• 1/2 cup butter, cold and cut into small pieces

For the Lemon Filling:

• 1 cup granulated sugar
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 eggs, lightly beaten
• 2 tablespoons fresh lemon juice

For the Lemon Glaze:

• 1/2 cup sifted powdered sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon melted butter

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease an 11 x 7-inch baking pan and set aside.
2. In a medium bowl, whisk together flour, powdered sugar, and salt.
3. Using a pastry cutter, fork, or your fingertips, cut in cold butter until the mixture resembles coarse crumbs. (If using spelt flour, the dough may feel a bit softer than traditional all-purpose flour dough.)
4. Press the mixture firmly and evenly into the prepared pan.
5. Bake for 15 minutes, or until the edges just begin to turn a light golden brown. (Note: If using spelt flour, you may need to bake it slightly longer—keep an eye on it!)

Step 2: Make the Lemon Filling

1. While the crust is baking, whisk together sugar, flour, baking powder, and salt in a medium bowl.
2. In a separate small bowl, beat the eggs and lemon juice together.
3. Slowly add the egg mixture to the dry ingredients, stirring until smooth and well combined.
4. Pour the filling over the warm, baked crust and spread it evenly.
5. Return the pan to the oven and bake for 25 minutes, or until the filling is set and slightly golden on top.

Step 3: Cool and Add the Lemon Glaze

1. Let the bars cool completely in the pan on a wire rack before glazing.
2. To make the glaze, whisk together powdered sugar, lemon juice, and melted butter until smooth.
3. Drizzle or spread the glaze over the cooled lemon bars, making sure to cover the surface evenly.
4. Let the glaze set for about 10 minutes before slicing.

Serving and Storing Tips

These lemon bars are best served chilled or at room temperature. If you love an extra tart kick, you can increase the lemon juice slightly in both the filling and glaze.

For storing (if they last that long haha):

• At room temperature: Keep in an airtight container for up to 2 days.
• Refrigerated: Store in the fridge for up to a week for the best texture.
• Freezing: Wrap individual bars in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months—just thaw overnight in the fridge before serving.

These lemon bars are a tried-and-true family favorite, and I just know you will enjoy every single crumb! If you make them, let me know how they turn out—I’d love to hear your thoughts.

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Yield: 12

Best Lemon Bars Recipe

Print

Buttery crust, tangy lemon filling, and a sweet glaze—these tart lemon squares are simple, bright, and irresistibly delicious!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

Buttery Crust

• 1 cup sifted all purpose flour
• 1/4 cup powdered sugar
• 1/8 teaspoon salt
• 1/2 cup butter, cold and cut into small pieces

Lemon Filling

• 1 cup granulated sugar
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 eggs, lightly beaten
• 2 tablespoons fresh lemon juice

Lemon Glaze

• 1/2 cup sifted powdered sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon melted butter

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease an 11 x 7-inch baking pan and set aside.
2. In a medium bowl, whisk together flour, powdered sugar, and salt.
3. Using a pastry cutter, fork, or your fingertips, cut in cold butter until the mixture resembles coarse crumbs. (If using spelt flour, the dough may feel a bit softer than traditional all-purpose flour dough.)
4. Press the mixture firmly and evenly into the prepared pan.
5. Bake for 15 minutes, or until the edges just begin to turn a light golden brown. (Note: If using spelt flour, you may need to bake it slightly longer—keep an eye on it!)

Step 2: Make the Lemon Filling

1. While the crust is baking, whisk together sugar, flour, baking powder, and salt in a medium bowl.
2. In a separate small bowl, beat the eggs and lemon juice together.
3. Slowly add the egg mixture to the dry ingredients, stirring until smooth and well combined.
4. Pour the filling over the warm, baked crust and spread it evenly.
5. Return the pan to the oven and bake for 25 minutes, or until the filling is set and slightly golden on top.

Step 3: Cool and Add the Lemon Glaze

1. Let the bars cool completely in the pan on a wire rack before glazing.
2. To make the glaze, whisk together powdered sugar, lemon juice, and melted butter until smooth.
3. Drizzle or spread the glaze over the cooled lemon bars, making sure to cover the surface evenly.
4. Let the glaze set for about 10 minutes before slicing.

Notes

These lemon bars are best served chilled or at room temperature. If you love an extra tart kick, you can increase the lemon juice slightly in both the filling and glaze.

For storing:
At room temperature: Keep in an airtight container for up to 2 days.
Refrigerated: Store in the fridge for up to a week for the best texture.
Freezing: Wrap individual bars in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months—just thaw overnight in the fridge before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 143mgCarbohydrates: 33gFiber: 0gSugar: 24gProtein: 2g