Easy Lemon Squares Recipe

My First Lemon Square Fumble

I remember the first time I made these. I was so excited. I forgot to soften the butter. My poor mixer sounded like it was groaning. I still laugh at that.

Soft butter is your best friend here. It makes the crust so easy to pat into the pan. This matters because a happy start makes the whole baking feel like a joy, not a job. What is your funniest kitchen mistake? I bet we have all had one!

The Magic of the Crust

You just mix the cake mix, butter, and one egg. That is it. Pat it gently into the pan. Your fingers will get a little messy. That is part of the fun.

Pressing it down creates a solid base. This matters because it holds up the creamy filling. You do not want a soggy bottom. Fun fact: A light-colored pan helps the crust bake evenly without burning.

The Sweet and Tangy Heart

Now for the filling. Beat the cream cheese until it is smooth. No lumps allowed. Then add the powdered sugar and eggs. The smell is already so good.

Pour this creamy dream over your crust. It will look like a fluffy cloud. Does your family prefer sweet treats or tangy ones? This one is both.

A Little Patience Goes a Long Way

The baking part is easy. The hard part is waiting. You bake it until the edges are light gold. The center should still jiggle a little. Do not worry. It will set as it cools.

Let it cool completely. I know, it is a test of willpower. This matters because cutting into a warm pan makes a mess. Waiting gives you perfect, neat squares.

The Final Snowy Dusting

Remember that powdered sugar you saved? Now is its time to shine. Dust it over the top. It looks like a little snowfall on a sunny yellow field.

This last touch makes them so pretty. It adds a tiny bit more sweetness. What is your favorite way to finish a dessert? A drizzle, a sprinkle, or something else?

Ingredients:

Ingredient	Amount	Notes
Lemon cake mix	1 (15.25-ounce) box	For the crust
Unsalted butter	1/2 cup	Softened, for the crust
Large egg	1	Room temperature, for the crust
Cream cheese	1 (8-ounce) block	Softened, for the filling
Powdered sugar	1 (1-pound) package (about 3 3/4 cups)	For the filling; reserve 1/3 cup for topping
Large eggs	2	Room temperature, for the filling

My Sunshine Lemon Squares

Hello, my dear! Come sit with me. Let’s make my easy lemon squares. They taste like a burst of sunshine. I love how they brighten a cloudy day. The recipe is so simple, even my grandson can make it. He calls them ‘happy squares’. I think that’s just perfect.

We start with the crust. It’s wonderfully simple. You just mix a few things together. Patting it into the pan is my favorite part. It feels like playing with dough. I still laugh at the time I used cold butter. Let’s just say it was a real arm workout! (My hard-learned tip: Make sure your butter is soft. It makes all the difference!).

Step 1: First, heat your oven to 350°F. Get a 9×13-inch baking pan ready. A quick spray keeps everything from sticking. I always set it aside right away. That way, I don’t forget later. It makes the whole process so much smoother.

Step 2: Now, for the crust. Grab your mixer. Combine the lemon cake mix, soft butter, and one egg. Mix it until it just comes together. Don’t overdo it! Then, press this mixture into your pan. Make sure it’s nice and even.

Step 3: Time for the filling! Set aside a little powdered sugar. We will use it for the pretty dusting on top. Now, beat the cream cheese until it’s smooth. I love how creamy it looks. Doesn’t that smell amazing?

Step 4: Add the rest of the powdered sugar and two eggs. Mix it all up until it’s combined. It will be a lovely, smooth, pourable filling. Gently pour this over your crust. Spread it to the edges with a spatula.

Step 5: Bake for about 30 to 35 minutes. The edges should be a light golden brown. The center will still have a little jiggle to it. That’s exactly what you want! Let it cool completely on the counter. Do you know why we let it cool before cutting? Share below!

Step 6: The final touch is my favorite. Take the powdered sugar you saved. Dust it over the top like a light snowfall. Then, cut your masterpiece into squares. Now, you have a plate full of sunshine.

Cook Time: 30–35 minutes
Total Time: 1 hour (plus cooling)
Yield: 24 squares
Category: Dessert, Snack

Fun Twists to Try

Once you master the classic, you can get creative. I love adding little changes. It keeps things exciting in the kitchen. Here are a few of my favorite twists. They are all so simple and delicious.

Berry Swirl: Drop spoonfuls of raspberry jam on the filling. Swirl it with a knife before baking. You get a beautiful pink and yellow pattern.

Coconut Dream: Mix a handful of shredded coconut into the crust. It adds a lovely, chewy texture. It tastes like a tropical vacation.

Ginger Zing: Add a teaspoon of ground ginger to the cake mix crust. It gives the squares a warm, spicy little kick. It’s so cozy in the fall.

Which one would you try first? Comment below!

Serving Your Sunshine

These lemon squares are wonderful all on their own. But you can make them extra special. I like to serve them on a pretty blue plate. The yellow looks so cheerful against it. A few fresh raspberries on the side are lovely, too.

For a drink, I have two perfect pairings. A glass of cold, frothy milk is my go-to. It balances the lemon’s zing so nicely. For the grown-ups, a glass of crisp prosecco is a real treat. The bubbles and citrus are a perfect match.

Which would you choose tonight?

Keeping Your Lemon Squares Fresh

These lemon squares keep well in the fridge. Just cover the pan tightly with plastic wrap. They will stay delicious for up to four days.

You can also freeze them for a later treat. Place the cooled squares in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag. I once forgot a whole batch in my freezer for a month. It was a lovely surprise on a busy day.

Let them thaw in the fridge overnight before serving. This keeps the texture just right. Batch cooking like this saves you time on busy weeks. It means a homemade dessert is always ready for you. Have you ever tried storing it this way? Share below!

Fixing Common Lemon Square Troubles

Sometimes the crust can stick to the pan. Always spray your pan well with cooking spray. I remember when my first batch tore because I was impatient.

If your filling is runny, you might have under-baked it. The center should still have a slight jiggle. But the edges must be lightly brown. A perfect bake gives you that wonderful creamy texture.

Your crust might be too crumbly if you over-mix it. Just mix the ingredients until they come together. This matters because a tender crust makes every bite better. It builds your confidence in the kitchen. Which of these problems have you run into before?

Your Lemon Square Questions Answered

Q: Can I make these gluten-free? A: Yes, just use a gluten-free lemon cake mix. It works just as well.

Q: Can I make them ahead of time? A: Absolutely. They are even better the next day. The flavors get to know each other.

Q: What if I don’t have cream cheese? A: You could try plain Greek yogurt. The texture will be a bit different but still tasty.

Q: Can I make a smaller batch? A: You can halve the recipe. Use an 8×8 inch pan. The baking time might be a little less.

Q: Any other tips? A: A little lemon zest in the filling adds a sunny boost. My grandkids always ask for the “zesty” ones. Which tip will you try first?

Sharing Your Sweet Success

I hope you love making these sunny lemon squares. They always bring a smile to my kitchen. I would love to see your beautiful creations.

Share a picture of your finished dessert with me. It makes my day to see your baking adventures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.