The Best Online Cooking Videos
Already have an account? Sign In

Tangy Lemon Squares

Ready In
Prep Time
Cook Time
Inactive Time
Anna Olson, Level 25
Anna Olson
Welcome to Anna Olson's Bake Shop Treats Series, where she teaches you how to create some of your favorite bakery bars and squares. Cream cheese is the real secret behind these lemon squares – they lend richness but also a tang that enhances the tart lemon. It also gives the lemon filling structure, so that it doesn’t leak into or underneath the shortbread base. Making them in a food processor also keeps the work time to a minimum. Join Anna Olson in this Grokker Premium Video to learn all the secrets to making your favorite bake shop treats.

Cooking Recipe

Servings: 1 8-inch (20 cm) square pan, which makes 16-25 squares

1 cup (130g) all-purpose flour
¼ cup (50g) sugar
½ cup (125g) cold unsalted butter, cut into pieces

4 oz (120g) cream cheese, at room temperature
1 ½ cups (310g) sugar
¼ cup (30g) all-purpose flour
2 tsp (10ml) finely grated lemon zest
½ tsp (2ml) baking powder
½ cup (125ml) lemon juice
4 large eggs, at room temperature

1. Preheat the oven to 350°F (180°C). Grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.

2. To prepare the base, pulse the flour and sugar in a food processor to combine, or simply mix together by hand. Add the butter and pulse it until the mixture is an even crumbly texture, but the dough should not come together. Press this into the prepared pan. Alternatively, the base can be prepared by hand, by cutting the butter into the flour-sugar mixture using a pastry cutter until crumbly.

3. Bake for 15 to 18 minutes until the base turns golden around the edges. Prepare the filling while the crust cools.

4. In the food processor, pulse the cream cheese with ½ cup of the sugar until smooth. Add the remaining 1 cup of sugar, the flour, lemon zest and baking powder and blend. Add the lemon juice and eggs and blend until smooth, scraping down the sides of the processor once or twice. Pour the filling over the cooled crust.

5. Bake for 35 to 40 minutes, until the edges are set and just show signs of soufflé-ing a little, but the centre should still have a bit of a jiggle to it. Cool the squares to room temperature before chilling for at least 3 hours before slicing.

The squares can be kept refrigerated for up to 3 days.

Tangy Lemon Squares
Other Videos You Might Like
Thumbnail image for Easy Mother's Day Brunch
Easy Mother's Day Brunch
Kin Community
41 I Did This
Thumbnail image for Spanish Tapas
Spanish Tapas
11 I Did This
Thumbnail image for Bacon Wrapped Chicken
Bacon Wrapped Chicken
7 I Did This
Thumbnail image for Moroccan Chicken Pot Pies
Moroccan Chicken Pot Pies
8 I Did This
Thumbnail image for Summer Garden Dinner Party
Summer Garden Dinner Party
45 I Did This
Thumbnail image for Kebab Dinner Party
Kebab Dinner Party
33 I Did This
Thumbnail image for Dessert Reset: Low-Carb
Sue Mah, Level 12
Thumbnail image for New York Cheesecake
Anna Olson, Level 25
Thumbnail image for Mini Mochi Cakes
Maya Adam, Level 7
Thumbnail image for D'Artagnan Bars
Anna Olson, Level 25


Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos