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Trisha Yearwood’s Lemon Squares


1 cup (2 sticks) butter, room temperature
2 cups all-purpose flour
1/2 cup confectioners' sugar

4 large eggs
5 tablespoons fresh lemon juice (from about 2 large lemons)
2 tablespoons grated lemon zest
2 cups granulated sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar, for sprinkling


Preheat the oven to 350 degrees F. Spray a 9x13x2-inch pan with cooking spray.

For the crust: In a medium saucepan, melt the butter. Mix the flour and confectioners' sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into the pan. Bake the crust for 25 minutes.

For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice, and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Bake for 20 minutes more.

Remove pan from the oven and let it cool completely. Sprinkle the top with confectioners' sugar. Cut into squares and serve.

Yield: 15 squares
Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive Prep Time: 20 minutes to cool
Ease of preparation: easy

Active Time: 1 hour
Total Time: 1 hour 20 minutes