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BEST Lemon Sunshine Squares Recipe

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Enjoy this refreshing, sweet and lightly tart BEST Lemon Sunshine Squares Recipe at your next potluck, or easy to freeze for last-minute company!

Friends, we’re in the dead of winter. DEAD of ice, cold, snowy winter. But we’re cozy in our home, and we know how to bundle up to stay warm. Having recently gone to my hometown for my Dad’s 80th birthday, it was so much warmer there, and with no snow on the ground, it felt like springtime!

For now, we’re thinking about our soon-to-be-bathroom-remodeling, we’re Netflix watching (on Season 2 of Alone), involved in our church’s communion group, eating healthy meals, wearing comfy clothes, snowshoeing, getting ready to start cross-country ski lessons, and enjoying some good-book-reading. Oh, and did I mention a trip to Belize this week? I can’t wait to share more with you!

The ice is slowly melting on our deck. We’re ready, old man winter … bring on the sun!

Sunshine, happy springtime sunshine, is what we long for.

BEST Lemon Sunshine Squares Recipe

Which makes me think of this delish BEST Lemon Sunshine Squares Recipe, one of our favorite desserts.

Here’s a little trick with lemon bars. Did you know you can freeze them? I love to double a recipe and freeze one, making it ready to pull out and defrost for company.

Lemon bars in winter, with a cup of coffee. For when you want to throw open the doors and let the sunshine in, if only for a few minutes (even though the sun shines 300 days a year in Bend, Oregon, it’s very chilly in the springtime).

More lemon treats:

Lemon Poppyseed Bread

Lemon Cherry Chocolate Cups

Raspberry Lemon Cream Galettes

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BEST Lemon Sunshine Squares Recipe


  • 1 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar
  • 1 cup granulated sugar
  • 2 tsp. grated lemon peel, or zest
  • 2 Tbsp. lemon juice, I buy Meyer Lemons
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • Powdered sugar


  • Heat oven to 350ºF.
  • In a medium bowl, mix flour, butter and powdered sugar. Press into an ungreased square pan, 8x8x2 or 9x9x2 inches, building the edges up 1/2-inch.
  • Bake the crust for 20 minutes.
  • In the same bowl, beat the granulated sugar with a hand mixer, with lemon peel, lemon juice, baking powder, salt and eggs, for about 3 minutes, or until light and fluffy. Pour the mixture over the hot crust.
  • Bake 25 to 30 minutes.
  • Cool; dust with powdered sugar. Cut into 1 1/2-inch squares.
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