Lemon Squares

“I’ve seen mixes for these, but why use them when they are so easy to make yourself. As with most all lemon desserts, they are best with Meyer lemons.” – Calla Ferre

“These are a favorite of my friend, Delandy. I would trade them for Barbecued Pork Buns!” – April Ferre

Lemon Squares

Course: Cookies


  • 1 Cup Flour
  • 1/2 Cup Butter
  • 1/4 Cup Confectioner’s Sugar
  • 2 Eggs
  • 1 Cup Granulated Sugar
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Lemon Juice
  • 2 Teaspoons Lemon Peel If Desired


  • Heat oven to 350 degrees.
  • Measure flour by dipping method or by sifting. Blend flour, butter and confectioner's sugar thoroughly. Press evenly in 8×8 pan. Bake 20 minutes.
  • Beat rest of ingredients together. Pour over crust and bake 20 to 25 minutes more. Do not over bake (the filling puffs during baking, but flattens when cooled).
  • Note: if using Gold Medal Self-Rising flour, omit baking powder and salt. Makes 16 squares.

1950’s Recipe – Jean Hansen – From Better Homes and Gardens