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Tart Lemon Squares

These citrus squares are the perfect blend of tart and sweet lemon custard atop a buttery, crust. 
Course Dessert
Cuisine American, French
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 20 squares
Author heartysmarty


  • 2 Cups All-purpose Flour
  • 1/2 Cup Powdered Sugar
  • 1/2 teaspoon Salt
  • 1 Cup Cold Butter cut into eighths
  • 1/4 Cup plus 2 Tablespoons All-Purpose Flour
  • 1 Cup Fresh Squeezed Lemon Juice
  • 6 Eggs
  • 1 1/2 Cups White Sugar
  • 1/3 teaspoon Salt
  • 3 tablespoons Powdered Sugar for dusting the tops


  • Preheat oven to 350 degrees. Grease a 9 x 13 inch pan and set aside.
  • For the crust, mix together flour, powdered sugar and salt. Using a pastry blender, cut in the butter until the mixture is crumbly and can be pressed together.
  • Press the mixture evenly into the greased pan, and bake for 25 minutes until golden brown on the edges.
  • Meanwhile, whisk together flour and lemon juice until flour is completely dissolved. Then add eggs, sugar, and salt until sugar is completely dissolved.
  • When the crust is golden, pull it out on the oven rack and pour the lemon/egg mixture over the crust. Decrease the heat to 325 degrees and bake until the filling is springy to the touch, between 25 and 30 minutes.
  • Cool completely in a refrigerator or freezer. Dust with powdered sugar and cut into 2-inch squares before serving.