Sunny Lemon Squares

SERVES: 12

COOK TIME: 40 Min

Teach your kids a few tasty skills in the kitchen while having fun! Bake up this treat together and enjoy our cheery Sunny Lemon Squares filled with the taste of sunshine.

What You'll Need

2 1/2 cups all-purpose flour, divided
1 cup (2 sticks) butter, softened
1 cup confectioners' sugar, plus extra for topping
2 cups granulated sugar
4 eggs
1/2 cup lemon juice
1 teaspoon lemon extract

What to Do

Preheat oven to 350 degrees F.
In a medium bowl, combine 2 cups flour, the butter, and 1 cup confectioners’ sugar; mix until crumbly. Press into bottom of a 9- x 13-inch baking dish to form a crust; bake 15 minutes.
Meanwhile, in a large bowl, with an electric beater on medium speed, beat remaining 1/2 cup flour, the granulated sugar, eggs, lemon juice, and lemon extract until well blended. Pour over hot crust.
Bake 25 to 30 minutes, or until set.
Allow to cool then cut into squares. Dust with extra confectioners’ sugar and serve.

Notes

Need some more ideas for the best potluck dessert? Then you'll love our collection of 40 Extraordinary Make-Ahead Desserts!
Try something similar! Our Citrus Bars are another way to get that summer fruity flavor you're craving!

If you loved this lemon dessert, be sure to check out our collection of Lovely Lemon Dessert Recipes: 18 Easy Lemon Recipes.

Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 424
Calories from Fat 155
Total Fat 17g 26 %
Saturated Fat 10g 51 %
Trans Fat 0.6g 0 %
Protein 5.0g 10 %

Amount Per Serving % Daily Value *
Cholesterol 103mg 34 %
Sodium 160mg 7 %
Total Carbohydrates 64g 21 %
Dietary Fiber 0.7g 3 %
Sugars 43g 0 %

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littleminnie9 7008 356

May 27, 2018

can I use eggbeater

Test Kitchen Team

May 30, 2018

Hello! The Test Kitchen has not used Egg Beaters, so we do not know if it will work as well.

Vonny

Apr 23, 2017

Hello! It's 2017 April and I so hope everyone tries this recipe it's a perfect dessert for Spring! Anytime, really! Because it's my DH and myself, we're so-called "empty-nesters" now, I decided to cut the recipe in half and used a smaller square baking pan. Excellent! Due to cholesterol issues I used egg-whites only, added the yellow food coloring, not that it would've mattered that much. I kept an eye on it as it baked reduced baking time a bit. Every recipe I've tried here ( and from t.v. Mr. Food Segments we enjoy) have left us ample room toMake it Our Own! To modify and 'tweak' if need be, and all are still Oh So Good! Thanks for the great easy recipes to Mr. Food test Kitchen and all employees! This is another KEEPER!

calistoh

Apr 17, 2016

Just made this as directed except I substituted 3 drops of lemon essential oil instead of the lemon extract. It was very tasty. I baked it for 25 min. the edges were quite browned harder to get out. The middle ones were a bit gooey-ier than the edge pieces. Overall, very yummy.

cojosan13

May 26, 2014

Excellant !!! Couldn't keep any in the house

Bev04

Aug 16, 2013

Can you freeze these?

sbtfolk 9317319

Apr 29, 2014

I don't know why not. This is just a larger serving size of a recipe I've used for many years, "Lemon Squares." I've frozen them w/o problems.

marge 2235733

Jul 27, 2013

I made these a couple of days ago, they were sooooo goooood! The crust was wonderful and buttery tasting, the filling had just the right amount of lemony,(is that a word)? taste. Thank you for continuing in the same tradition of our dear friend, Art. "It's quick, it's easy and it's ooh, so good"!

Esky

Jul 25, 2013

I have used Stevia in baking and it turns out good. I used it in these lemon squares.:)

ctilton5 2514126

Mar 29, 2013

I can't see why Splenda would not work. I have used it in pumpkin pie and several things and it works well. My understanding is that cookies, cakes, etc. might not raise as they should with Splenda.

elainemashortstack 1577528

Jun 14, 2013

i have type 2 diabetes, i use splenda & splenda brown sugar mix. my cakes & cookies look & taste great. anyone that eats them can't tell the difference. don't be afraid to substitute. happy cook'n

einpas 3590621

Jan 22, 2013

Samortimore2: Splenda says it can be used cup for cup.

samortimore2 81165 05

Aug 07, 2012

I wonder how this would come out if you would use Splenda

CookieWithSoul

Aug 06, 2012

Another winner in my book....Can't wait to try, because IT'S OOH SO GOOD!

ceilwall 8653188

Aug 06, 2012

I dunno, I can't print out a copy with print large enough to read! What am I doing wrong?????

bethclm 06

Aug 28, 2012

try going into your print preview, there you can change the size of the print by cllicking on the shrink to fit button and choose the size you would like

betsyz 9968495

May 02, 2012

what is the oven temp? I think on the video you said 350.

jsm42 2250298

Aug 06, 2012

You are right....350 degrees. It says right at the top of the recipe.

munch850 0003332

Apr 11, 2012

Mr. Food, I love this Sunny Lemon Square recipe. My question is using a half sheet pan how many times would I have to double this recipe? Thanks for your response.

laurieporey

Apr 06, 2012

How important is it to have lemon extract in it?

prcoffee

Aug 28, 2012

It says lemon juice not extract for this recipe

prcoffee

Aug 28, 2012

Opps my bad It has both.

PA Momma

Oct 12, 2012

I would think the lemon extract gives it that extra lemon flavor kick. It would really depend on how "lemony" you like your bars. I like mine pucker worth so I use it. I have seen some recipes that use just juice and lemon zest for the extra punch. It would be a matter or taste but I would try it without and then decide. Also if you have fresh lemons use the zest.

hamrick70

Apr 06, 2012

You could substitute egg whites for the eggs in this recipe, but you will loose some of the yellow color. You might try adding a bit of yellow food coloring to replace the yellow from the yokes. I haven't tried using the egg whites as a replacement in this recipe, so please post your results after trying this. I'd love to know how they turn out. Remember, every great recipe started out as an experiment that only got better with each try!

fredlewis318 12149 71

Aug 04, 2011

I love this recipe and so did everyone who tried these. Thanks.

DCDNVSK 4340220

Jul 26, 2011

Regarding the butter, it shouldn't matter which you use. I buy unsalted almost exclusively and use it in my recipes with no noticeable difference in taste. Hope this helps!!

Pattycooks

Jul 26, 2011

Graham cracker crust does not work well with this recipe. The butter crust in this recipe compliments the lemon. Love it!

rosebear55 6622711

Jul 26, 2011

Mr. Food I like your recipes and also the new look of your web page. rosebear55@hotmail.com

radha7

Jul 26, 2011

THANK YOU SO MUCH FOR THESE DELICIOUS BARS, AND VARIOUS RECIPES. WHAT CAN I SUBSTITUTE EGGS IN A RECIPE.

jeanmilot 8872371

Jul 26, 2011

I really wish you would list the serving size, calories, carbs, etc. Any chance of that? I was obese at one time and have no choice now but to think good health.

Chef 1012652

Mar 16, 2011

salted or unsalted butter??

Doggy Mama

Jan 09, 2012

When baking, always use unsalted butter.

lovesnewrecipes

Apr 25, 2010

Has anyone tried this with graham cracker crust, or another crust having less butter?