These updated lemon squares are sure to be the hit of any picnic or potluck. We've improved the shortbread crust by using white whole-wheat flour and a butter-canola oil blend to cut saturated fat. The velvety filling has fewer eggs and gets a flavor boost from freshly grated lemon zest.

EatingWell Test Kitchen


Recipe Summary

2 hrs 45 mins




Instructions Checklist
  • To prepare crust: Preheat oven to 350 degrees F. Coat an 8-inch-square or 7-by-11-inch baking pan with cooking spray.

  • Stir flour, sugar and salt in a medium bowl. Stir in butter, oil and lemon zest until blended and crumbly. Press the dough in an even layer in the prepared baking pan. Bake the crust until firm to the touch, about 20 minutes.

  • To prepare filling: Whisk sugar, lemon zest and juice, egg, egg yolk and flour in a medium bowl until smooth. Pour evenly over the hot crust.

  • Bake until set, 15 to 20 minutes. Let cool completely in the pan on a wire rack, at least 2 hours. Cut into squares with a lightly oiled knife. Dust with confectioners' sugar just before serving.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

103 calories; protein 1.6g; carbohydrates 20.6g; dietary fiber 0.3g; sugars 14.4g; fat 1.8g; saturated fat 0.6g; cholesterol 12mg; vitamin a iu 35.2IU; vitamin c 1.7mg; folate 24.9mcg; calcium 5.4mg; iron 0.4mg; magnesium 2.7mg; potassium 22.7mg; sodium 85.4mg; thiamin 0.1mg.

Reviews (10)

Read More Reviews
10 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
i love these! ate the whole thing by 3 days.:) i totally agree on the crust thickness! i'm going to make it in a 9x13 pan and double the lemon filling. Read More
Rating: 5 stars
Delicious Filling! I pulled out a box mix of Lemon bars to make as a thank you treat and the crust was fine but the filling was rancid! I used the crust but needed filling so I did a quick search on here and found this recipe. The filling had excellent flavor and texture! I can't wait to try this with the crust! YUM!! Read More
Rating: 5 stars
Used coconut oil instead of canola.... Amazing! Read More
Rating: 4 stars
Crust was a little dry so I will make it with a little more oil and butter and spread out in larger pan. The filling was too thin so I will double recipe next time. I also used Splenda and it tasted a little too sweet. Read More
Rating: 3 stars
Great with alterations I thought this recipe used too much sugar for my kids. I also wanted a much more tangy filling so I changed the recipe as follows: Used 1/4 cup sugar in crust. Doubled filling using: 2/3 cup granulated sugar 5 teaspoons freshly grated lemon zest 1 cup lemon juice 3 large egg 1 large egg yolk 3 tablespoon white whole-wheat flour Turned out wonderfully tangy and the kids loved it! Read More
Rating: 4 stars
i made these for father's day and they were a huge hit! i used a meyer lemon instead of a regular lemon and they were spectacular. the texture is perfect and you would never guess they are low fat or made with whole wheat flour. they didn't come out super attractive but the powdered sugar helped to conceal that. Read More
Rating: 4 stars
I just made these are they are delicious!!! However my only thing I would change next time is making a little less crust or a little more filling because right now the crust is really thick but the filling is just a tiny layer over the top. But I will be making these again!! Read More
Rating: 4 stars
I like the flavor and texture of the crust. It provides a nice counterpoint to the sweet tartness of the filling. Both elements are quite tasty and well worth the effort. I'll bake them again for sure! Read More
Rating: 5 stars
01/23/2018 husband really loved the crust..I did add a bit less sugar in the filling and doubled the lemon zest we love them zesty...and we have a lemon tree...I did cut them into 12 the calories went up a bit...but a great recipe...thanks.. Read More