Lemon Squares with Powdered Sugar and Blueberries


Spring time and Easter means lemony sweets galore! I have always loved lemon square and as a kid, they were always my favorite from a local bakery shop. With Easter here, I knew I wanted to make our own recipe for some tangy, sweet lemon squares with an extra pop of color and flavor. For this, blueberries seemed perfect to me! And of course powdered sugar adds that finishing touch to the squares as well. These squares have the classic sweet, shortbread base with that burst of lemon flavor from the lemon curd! If you or anyone in your family are fans of lemony treats, then these are sure to be a hit at your family table for dessert.

Grab all the lemons!

For these squares, don't skimp on the zest as well as on the lemon juice. Also, fresh lemon juice is key and is essential if you want your lemon squares to have that true zest and pop of lemony flavor. That zesty flavor will bring all those lemony flavors to your shortbread base. They are lemon squares after all!

When it comes to your fruit topping...

I recommend blueberries but any other fruit that pairs well with lemons (raspberries or maybe even strawberries perhaps!) will work beautifully as well. As always, try to use the freshest fruit you can find! You can also just stay true to the classic lemon square and omit the extra fruit topping. Although, for Easter or for any spring brunch or lunch with friends and family, you might feel like adding that something special.

The lemon curd filling for these squares is a smooth, zesty filling that is the perfect bold flavor compliment to the sweet and subtle shortbread. The perfect match! Cut the shortbread and lemon curd into 9 equal sized pieces and sprinkle that powdered sugar on top. It's okay if your lemon curd smears a little when cutting, you can always add more powdered sugar when serving!

Top with fresh blueberries, grab a glass of milk or a cup of tea and enjoy!

Lemon Squares with Powdered Sugar and Blueberries

Lemony, tangy, and sweet! Perfectly cut lemon squares with a light dusting of powdered sugar and a hefty serving of blueberries on top.



Servings: 9


  • ½ cup unsalted butter room temperature, cut into small cubes
  • ¾ cup flour
  • ⅓ cup powdered sugar
  • scant ¼ tsp salt

Lemon Curd

  • zest of 1 lemon
  • ⅔ cup lemon juice
  • 3 eggs
  • 1 cup granulated sugar
  • ⅓ cup flour


  • powdered sugar
  • blueberries optional


1. Preheat oven to 350 degrees.

2. Spray 8x8 baking dish with nonstick cooking spray.

3. In a medium sized mixing bowl, beat butter, flour, powdered sugar, and salt. This will combine to form the shortbread crust. Mold with your hands after beating to help the shortbread dough form.

4. Press shortbread dough into the bottom of greased pan until the bottom of the pan is evenly covered with dough. Refrigerate for approximately 5-10 minutes.

5. After refrigerating, bake for 10-12 minutes or until edges begin to brown.

6. After baking, let shortbread cool. While shortbread is cooling, in a small bowl, beat together lemon zest, lemon juice, eggs, sugar, and flour.

7. Pour lemon mixture into crust. Carefully place in oven and bake for approximately 25 minutes or until the lemon mixture is set (it is okay if the center jiggles just a little).

8. After baking, let cool completely and then refrigerate for at least 45 minutes.

9. After refrigerating, cut into 9 equal sized squares. Sprinkle powdered sugar and top with fresh blueberries!


Keep left over lemon squares in the refrigerator. Also, blueberries are my personal favorite fruit to compliment the lemon but any fresh fruit with these squares will be delicious!

Prep Time: 1 hour 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes

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