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Sunny Lemon Squares

(31 Votes)
SERVES
12
COOK TIME
40 Min

Teach your kids a few tasty skills in the kitchen while having fun! Bake up this treat together and enjoy our cheery Sunny Lemon Squares filled with the taste of sunshine.

What You'll Need:
  • 2 1/2 cups all-purpose flour, divided
  • 1 cup (2 sticks) butter, softened
  • 1 cup confectioners' sugar, plus extra for topping
  • 2 cups granulated sugar
  • 4 eggs
  • 1/2 cup lemon juice
  • 1 teaspoon lemon extract
What To Do:
  1. Preheat oven to 350 degrees F.
     
  2. In a medium bowl, combine 2 cups flour, the butter, and 1 cup confectioners’ sugar; mix until crumbly. Press into bottom of a 9- x 13-inch baking dish to form a crust; bake 15 minutes.
     
  3. Meanwhile, in a large bowl, with an electric beater on medium speed, beat remaining 1/2 cup flour, the granulated sugar, eggs, lemon juice, and lemon extract until well blended. Pour over hot crust.
     
  4. Bake 25 to 30 minutes, or until set.
     
  5. Allow to cool then cut into squares. Dust with extra confectioners’ sugar and serve.
     

 

Notes

Lovely Lemon Dessert Recipes: 18 Easy Lemon Recipes

 


If you loved this lemon dessert, be sure to check out our collection of Lovely Lemon Dessert Recipes: 18 Easy Lemon Recipes.

 

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 424
  • Calories from Fat 155
  • Total Fat 17g 26 %
  • Saturated Fat 10g 51 %
  • Trans Fat 0.6g 0 %
  • Protein 5.0g 10 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 103mg 34 %
  • Sodium 160mg 7 %
  • Total Carbohydrates 64g 21 %
  • Dietary Fiber 0.7g 3 %
  • Sugars 43g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Hello! It's 2017 April and I so hope everyone tries this recipe it's a perfect dessert for Spring! Anytime, really! Because it's my DH and myself, we're so-called "empty-nesters" now, I decided to cut the recipe in half and used a smaller square baking pan. Excellent! Due to cholesterol issues I used egg-whites only, added the yellow food coloring, not that it would've mattered that much. I kept an eye on it as it baked reduced baking time a bit. Every recipe I've tried here ( and from t.v. Mr. Food Segments we enjoy) have left us ample room toMake it Our Own! To modify and 'tweak' if need be, and all are still Oh So Good! Thanks for the great easy recipes to Mr. Food test Kitchen and all employees! This is another KEEPER!

Just made this as directed except I substituted 3 drops of lemon essential oil instead of the lemon extract. It was very tasty. I baked it for 25 min. the edges were quite browned harder to get out. The middle ones were a bit gooey-ier than the edge pieces. Overall, very yummy.

Excellant !!! Couldn't keep any in the house

Can you freeze these?

I don't know why not. This is just a larger serving size of a recipe I've used for many years, "Lemon Squares." I've frozen them w/o problems.

I made these a couple of days ago, they were sooooo goooood! The crust was wonderful and buttery tasting, the filling had just the right amount of lemony,(is that a word)? taste. Thank you for continuing in the same tradition of our dear friend, Art. "It's quick, it's easy and it's ooh, so good"!

I have used Stevia in baking and it turns out good. I used it in these lemon squares.:)

I can't see why Splenda would not work. I have used it in pumpkin pie and several things and it works well. My understanding is that cookies, cakes, etc. might not raise as they should with Splenda.

i have type 2 diabetes, i use splenda & splenda brown sugar mix. my cakes & cookies look & taste great. anyone that eats them can't tell the difference. don't be afraid to substitute. happy cook'n

Samortimore2: Splenda says it can be used cup for cup.

I wonder how this would come out if you would use Splenda

Another winner in my book....Can't wait to try, because IT'S OOH SO GOOD!

I dunno, I can't print out a copy with print large enough to read! What am I doing wrong?????

try going into your print preview, there you can change the size of the print by cllicking on the shrink to fit button and choose the size you would like

what is the oven temp? I think on the video you said 350.

You are right....350 degrees. It says right at the top of the recipe.

Mr. Food, I love this Sunny Lemon Square recipe. My question is using a half sheet pan how many times would I have to double this recipe? Thanks for your response.

How important is it to have lemon extract in it?

It says lemon juice not extract for this recipe

Opps my bad It has both.

I would think the lemon extract gives it that extra lemon flavor kick. It would really depend on how "lemony" you like your bars. I like mine pucker worth so I use it. I have seen some recipes that use just juice and lemon zest for the extra punch. It would be a matter or taste but I would try it without and then decide. Also if you have fresh lemons use the zest.

You could substitute egg whites for the eggs in this recipe, but you will loose some of the yellow color. You might try adding a bit of yellow food coloring to replace the yellow from the yokes. I haven't tried using the egg whites as a replacement in this recipe, so please post your results after trying this. I'd love to know how they turn out. Remember, every great recipe started out as an experiment that only got better with each try!

I love this recipe and so did everyone who tried these. Thanks.

Regarding the butter, it shouldn't matter which you use. I buy unsalted almost exclusively and use it in my recipes with no noticeable difference in taste. Hope this helps!!

Graham cracker crust does not work well with this recipe. The butter crust in this recipe compliments the lemon. Love it!

Mr. Food I like your recipes and also the new look of your web page. rosebear55@hotmail.com

THANK YOU SO MUCH FOR THESE DELICIOUS BARS, AND VARIOUS RECIPES. WHAT CAN I SUBSTITUTE EGGS IN A RECIPE.

I really wish you would list the serving size, calories, carbs, etc. Any chance of that? I was obese at one time and have no choice now but to think good health.

salted or unsalted butter??

When baking, always use unsalted butter.

Has anyone tried this with graham cracker crust, or another crust having less butter?

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