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Tart Lemon Squares

Tart Lemon Squares

These tart lemon squares are perfect for the lemon lovers out there. An easy to make buttery shortbread crust and a tangy lemon filling.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 9 squares


For the Crust

  • 1/2 cup unsalted butter grass-fed or organic
  • 1/2 cup confectioners sugar organic
  • 1/4 teaspoon sea salt
  • 1 cup all-purpose flour organic

For the Lemon Filling

  • 1 cup sugar raw *
  • 3 tablespoons all-purpose flour organic
  • 3 large eggs free range
  • 2 lemons juiced


  • Preheat oven to 350 degrees Fahrenheit. Line a 9 x 9 inch glass pan with parchment paper. For easy removal, leave some overhang.

To make the crust:

  • Blend together unsalted butter, confectioners sugar, sea salt, and flour until well combined.
  • Press firmly into the prepared pan using the bottom of a spoon or glass cup to smooth and evenly distribute the dough.
  • Bake for 18 - 20 minutes or until the edges are lightly browned.

To make the lemon filling:

  • Whisk together sugar, flour, eggs and lemon juice until well combined.
  • Pour over the slightly cooled baked shortbread crust.
  • Bake for an additional 20 minutes or until the center no longer jiggles.
  • Cool completely and let chill for at least an hour before cutting into squares. Clean knife between each cut for beautifully cut bars.
  • If desired, dust with icing sugar.


Refrigerate for up to a week or freeze for up to 3 months.
• If tart isn't your thing, you can add up to 1/2 cup more sugar