Luscious lemon squares recipe

Diana Henry
·1-min read
Lemon squares - Andrew Twort
Lemon squares - Andrew Twort

Prep time: 20 minutes, plus 30 minutes chilling | Cooking time: 45-50 minutes


30 small squares


For the base

  • 250g unsalted butter, room temperature

  • 90g granulated sugar

  • 250g plain flour

  • ¼ tsp salt

For the filling

  • 6 extra-large eggs, room temperature

  • 600g granulated sugar

  • Finely grated zest of 5 lemons

  • Juice of 6 lemons

  • 125g plain flour, sifted

  • Icing sugar, for dusting


  1. Preheat the oven to 170C/150C fan/Gas 3½. To make the crust, cream the butter and sugar in an electric mixer on a medium speed until light but not too fluffy. On a very low speed add the flour and salt and mix until just combined. Turn out the dough (don't worry if it hasn't come together) on to a lightly floured surface and gather into a ball. Using well-floured hands, press into a buttered tin measuring 30 x 22cm. Prick all over with a fork and chill for a good 30 minutes (or put it in the freezer for about 10). Place this in the oven and bake for 15 to 20 minutes until pale gold. Set aside to cool but leave the oven on.

  2. Using a balloon whisk beat together the eggs, sugar, lemon zest and juice. When combined gradually whisk in the flour. Pour over the cooled crust. Bake for 30 minutes or until set (feel for doneness by touching the centre with your index finger). Leave to cool completely. Cut into squares and dust with icing sugar.