Desserts & Sweets

Sunny Lemon Squares Recipe

By Emma :

Everyday Culinary Delights👩‍🍳

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Sunny Lemon Squares Recipe

Oh, how grateful I am to be able to share another delightful treat with you all! As we welcome the bright and sunny days ahead, what could be more fitting than a batch of Sunny Lemon Squares? This recipe not only packs a zesty punch but also brings a piece of sunshine into our kitchens. I can’t wait for you to try them and experience the burst of joy they bring with every bite!


If you’re a fan of tangy desserts that sing with flavor, then these Sunny Lemon Squares are for you! Crafted with fresh lemon juice, zest, and a touch of vanilla, they strike the perfect balance between tart and sweet. The coconut oil adds a subtle tropical hint that makes these squares anything but ordinary. I promised you versatile, and here’s proof!



  • 2 tsp lemon zest


  • 6 large eggs


  • 1 cup fresh squeezed lemon juice

Baking & Spices

  • 2 1/3 cups flour
  • 2 1/2 cups granulated sugar
  • 3/4 tsp salt
  • 1 tsp vanilla extract

Oils & Vinegars

  • 1 cup coconut oil

How to Make Sunny Lemon Squares

  1. Preheat the Oven: Start by heating your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
  2. Make the Crust: In a medium bowl, mix 2 cups of flour, 1/2 cup sugar, and salt. Melt the coconut oil and combine it with the flour mixture until crumbly. Press this into the bottom of your prepared baking dish and bake for about 15-20 minutes, or until lightly golden.
  3. Prepare the Lemon Filling: While the crust is baking, whisk together the remaining 2 cups of sugar and 1/3 cup of flour. Add the eggs, lemon zest, and lemon juice, and mix until well combined. Pour this mixture over the baked crust.
  4. Bake: Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set. Let it cool completely before cutting into squares.
  5. Dust with Sugar: For an extra touch of sweetness, sift powdered sugar over the cooled squares.

Helpful Tips

  • Ensure Filling Sets: The key to perfect lemon squares is ensuring the filling sets properly. It should not jiggle in the center when you remove it from the oven.
  • Cool Completely: Allow the lemon squares to cool completely in the pan on a wire rack before cutting into them. This patience pays off with cleaner, more beautiful squares.


  • Gluten-Free: Substitute the all-purpose flour with your favorite gluten-free blend to accommodate dietary restrictions.
  • Vegan: Use a plant-based egg substitute and swap the granulated sugar for a vegan alternative.

Frequently Asked Questions

  1. Can I make these lemon squares ahead of time? Yes! They actually taste better the next day as the flavors meld together beautifully.
  2. How do I get a thicker crust? Simply increase the crust ingredients proportionally and press them into a smaller pan.

Storage Instructions

Store your lemon squares in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months, wrapped individually in plastic wrap for easy thawing and serving.

More Relevant Recipes

If you loved these Sunny Lemon Squares, you might also enjoy these other citrus-inspired treats:

Thank you for joining me in making these scrumptious Sunny Lemon Squares! I hope they bring a bright spot to your day as they always do to mine. Happy baking, and remember, the kitchen is your canvas—paint it with flavors!

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Sunny Lemon Squares

Sunny Lemon Squares Recipe

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  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 24 squares


Dive into a world of zesty delight with Emma’s Sunny Lemon Squares! This recipe features a crumbly, buttery crust topped with a vibrant, citrusy filling, all finished with a dusting of powdered sugar. Perfect for sunny days, family gatherings, or whenever you need a burst of cheer!


Produce: 2 tsp lemon zest

Refrigerated: 6 large eggs

Condiments: 1 cup fresh squeezed lemon juice

Baking & Spices: 2 1/3 cups flour, 2 1/2 cups granulated sugar, 3/4 tsp salt, 1 tsp vanilla extract

Oils & Vinegars: 1 cup coconut oil


Preheat your oven to 350°F (175°C). Grease or line a 9×13 inch baking dish.

For the crust, combine 2 cups flour, 1/2 cup sugar, and salt. Blend in melted coconut oil until crumbly and press into the baking dish. Bake for 15-20 minutes until golden.

Whisk 2 cups sugar with 1/3 cup flour, then mix in eggs, lemon zest, and juice. Pour over baked crust.

Bake for another 20-25 minutes until set. Cool completely and dust with powdered sugar before serving.


  • For a thicker crust, adjust the crust ingredients and use a smaller baking pan.
  • Lemon squares taste even better the next day as flavors develop more deeply.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 square
  • Calories: 200
  • Sugar: 15g
  • Sodium: 50mg
  • Fat: 9g
  • Saturated Fat: 7g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 0.5g
  • Protein: 3g
  • Cholesterol: 55mg

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