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Sunny Lemon Squares

These Sunny Lemon Squares are a burst of flavor! With a buttery crust and zesty lemon filling, they’re perfect for any occasion.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Easy, Sweet, Tangy
Servings: 12 servings

Ingredients

For the Crust:

  • 1 cup melted coconut oil
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour

For the Filling:

  • 2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • 6 large eggs at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh squeezed lemon juice
  • 1/2 cup confectioners' sugar for dusting

Instructions

Instructions:

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: In a large mixing bowl, combine melted coconut oil, granulated sugar, vanilla extract, and salt. Mix well and gradually add in all-purpose flour until crumbly.
  • Step 3: Press the crust mixture into the bottom of a greased 9x13-inch baking pan. Bake for 15-20 minutes until edges are lightly golden.
  • Step 4: In a separate bowl, whisk together granulated sugar, all-purpose flour, lemon zest, and salt for the filling.
  • Step 5: Add eggs and vanilla extract to the dry mixture, then pour in lemon juice. Whisk until smooth.
  • Step 6: Pour the lemon filling over the warm crust and spread evenly.
  • Step 7: Bake for an additional 20-25 minutes until the filling is set. Shake the pan gently; there should be minimal jiggle.
  • Step 8: Cool completely at room temperature and dust with confectioners' sugar before serving.

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Sifter

Notes

  • Store in an airtight container in the refrigerator for up to one week.
  • For freezing, cut into pieces and freeze in a single layer for up to three months.
  • Thaw in the refrigerator overnight before serving.