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Mom’s Famous Lemon Squares

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When my Mom attends an event in my hometown, she is expected to bring Lemon Squares. Miranda Lambert sings that everyone is famous in a small town, and in Kennebunk, Maine, these Lemon Squares are famous. This is a lighter citrusy dessert that is perfect for people who aren’t fans of chocolate. The crust is a crumbly buttery shortbread, and the lemon filling is gooey and somewhat gelatinous. These bars have a satisfying combination of tastes and textures, and they are begging to be baked, cut up, and brought to a barbecue.

Lemon Squares always remind me of my Mom’s father, who didn’t like chocolate – but like a true Italian loved lemons. My mom often made this dessert when my grandfather was coming over (which was a lot). Recently she started bringing this dessert to Rotary Pot Lucks, and the organizers have her permanently signed up to bring these Lemon Squares – apparently once she brought something else and they were disappointed!




4003 cal


189 g


592 g


39 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Mom's Famous Lemon Squares

Yields 12

Lemon squares with a shortbread crust.

1 hrCook Time

1 hrTotal Time

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  • 2 1/4 cups Flour
  • 1 cup Butter
  • 1/2 cup Powdered Sugar (plus more to sprinkle over the top)
  • 4 Large Eggs (slightly beaten)
  • 2 cups Sugar
  • 1/4 cup Lemon Juice
  • a dash of Limoncello (optional)
  • Grated lemon rind of one lemon
  • 1 teaspoon baking powder


  1. Heat your oven to 350 degrees. Then get to work on the crust. Start by combining 2 cups of the flour, the butter, and 1/2 cup powdered sugar in an electric mixer. Then press the mixture into a 9x13 inch pan.
  2. Bake the crust for 25 minutes, or until slightly golden.
  3. Mix all remaining ingredients together, and pour over the hot crust.
  4. Bake for another 30 minutes, or until the filling has set.
  5. Immediately after removing from the oven, run a knife around the crust to help separate the bars from the pan. Sprinkle some powdered sugar on top. Then let cool before cutting the bars.

Shout out to my Mom, Mary Ann, for letting me share this recipe. Thanks Mom!

Michelle DeDeo

Friday 25th of June 2021

Loved this recipe! My husband couldn't have enough! Added a little more lemon with the lemon jello, but don't use too much lemoncello as it may give it a fake taste. I would have liked more lemon on top, so I may make it in a slightly smaller pan next time (but not too small as your want it to cook through).

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