Lemon Squares (School Recipe)

1 9x13 pan servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
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Lemon Squares (School Recipe)
Classic tangy lemon squares with a buttery shortbread crust and sweet-tart lemon filling, baked in two simple steps. This old-school recipe makes perfectly balanced lemon bars that are dusted with powdered sugar—great for potlucks, bake sales, or anytime you crave a bright citrus treat.

Ingredients

1 9x13 pan servings
  • 1 cup softened margarine
  • 2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 4 eggs
  • 2 cups sugar
  • 4 tablespoons flour
  • 7 tablespoons lemon juice
  • Additional powdered sugar for dusting

Step-by-Step Instructions

  1. Mix together the first three ingredients - margarine, 2 cups flour, and 1/2 cup powdered sugar until well combined
  2. Pat into the bottom of a greased 9 x 13" pan and bake for 20 minutes in a 350° oven
  3. While the crust is baking, mix the next four ingredients together - eggs, sugar, 4 tablespoons flour, and lemon juice
  4. Pour the lemon mixture over the baked crust and put back in oven
  5. Lower the temperature to 325° and bake for 30 minutes until the filling is set and lightly golden
  6. After baking and while still warm, sprinkle generously with powdered sugar
  7. Let cool completely before cutting into squares - Enjoy~

Common Problems and Solutions

Q: Why is my lemon filling runny?

A: Make sure to bake the full 30 minutes at 325° until the filling is set. It will firm up more as it cools. Also check that you measured the flour correctly—the 4 tablespoons help thicken the filling.

Q: Can I use butter instead of margarine?

A: Absolutely! Butter will give you a richer, more flavorful crust. Just make sure it's softened to room temperature for easy mixing.

Q: Why did my crust get too brown?

A: The initial 20-minute bake at 350° should just set the crust, not brown it deeply. Watch it closely and pull it out when it's just starting to turn golden at the edges.

Tips and Techniques

For the best texture, let the squares cool completely before cutting—they’ll slice much cleaner. You can also chill them in the refrigerator for an hour before cutting. Fresh lemon juice gives the brightest flavor, but bottled works in a pinch.

Ingredient Substitutions

  • margarine: unsalted butter
  • lemon juice: bottled lemon juice
  • all purpose flour: gluten-free 1:1 baking flour

Equipment Needed

  • 9 x 13 inch baking pan
  • Mixing bowls
  • Electric mixer or wooden spoon

Historical Context

Lemon bars became popular in American home baking in the mid-20th century and were a staple of school cafeterias and community cookbooks throughout Louisiana and the South.