This is the recipe you make when you want to look like you’ve been baking for years. It’s simple, tastes like your grandmother made it and packs the perfect lemon punch. I learned how to make Classic Lemon Bars from my mom years ago, and I can’t wait to share the same recipe with an easy fresh twist with you!
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Craving more citrus freshness? Try my Orange Creamsicle Poke Cake, refreshing Tropical Orange Jello Salad & dreamy Coconut Lime Bars!
When A Recipe Is Passed Down
My mom introduced me to the wonders of these tart and tangy lemon bars when I was a kid. They were hands down her favorite dessert, something special that just she liked. And in a house full of brothers, I enjoyed sharing her ‘something special’ that just us girls liked best.
And when it was time for cookouts, holidays or family get togethers, she would sneak me a little wink and nod and make sure this easy lemon bar recipe would find its way onto every table.
What’s The Fresh Twist?
Now, I get to share this recipe handed down from my mom and mamaw with my own daughter. She loves this updated version that incorporates just a tiny hint of our own secret ingredient- fresh basil!
After all, lemon and basil are a perfect pairing, right? Kind of like moms and daughters and secret nods and winks.
Why This Classic Is Still A Winner
- The lemon filling just whisks together, is a natural pretty yellow and is just the right amount creamy citrus tartness.
- The simple pastry crust is made in a food processor, not with a mixer, just presses into the pan like wet sand and bakes up tasting like buttery shortbread.
- It’s easily finished with a pretty dusting of powdered sugar that pulls it all together and enhances the flavors!
What To Know Before Getting Started
I’ll walk through an overview of the simple ingredients & steps in these next sections along with helpful tips!
- all purpose flour
- white granulated sugar
- confectioner’s sugar (powdered sugar)
- salt
- butter
- fresh lemons for lemon juice and zest
- large eggs
- fresh basil
Substitutions/ Variations
If you don’t want to include the basil, just leave it out and enjoy the original classic recipe.
If you like the idea of a fresh twist but don’t want to use basil, try fresh mint instead.
I don’t recommend using bottled lemon juice for this recipe. I think fresh lemon juice provides much better flavor and texture, plus the lemon zest with its natural oils provides a much needed lemon punch.
Want even more lemon flavor? Add 2-3 teaspoons of lemon zest to your filling. (I’m always here for this!)
You can double this recipe, using a 9×13 pan and the same cook times.
Note: When butter is listed in southern recipes, it is always salted butter unless otherwise noted.
How To Make Old Fashioned Lemon Squares
Make the Simple Crust. In a food processor, combine flour, sugar, salt, butter, and lemon zest. Pulse until the mixture is crumbly and resembles wet sand. Dump the mixture into a parchment paper lined 8×8 baking pan and press it evenly around the pan to create a crust (yes, the crumbles actually press into a shortbread-type pastry crust). Bake for 18-20 minutes until it is lightly golden brown and firm.
Whisk Together The Lemony Filling. While the crust is baking, in a medium bowl, whisk together the flour, sugar and large eggs first. Then whisk in the lemon juice and basil. Pour the custard filling over the baked shortbread crust while it’s still warm. Use a fork to make sure the basil is evenly distributed over the crust. Bake again for another 20-30 minutes until the filling is just set in the center.
Finish & Serve! Filling will continue to set it cools to room temperature. When the pan has cooled, use the parchment paper to lift the dessert from the pan. Dust generously with confectioner’s sugar and cut dessert with a sharp knife into squares (or you can cut, then dust- sometimes this gives a cleaner look). Garnish with lemon zest and basil leaves, if desired.
Old Fashioned Lemon Bars Know-How
Tips you need to know to make the best homemade lemon squares.
- If your filling never quite sets, make sure you are cooking your lemon squares long enough (the center should not jiggle at all) and you are using enough eggs. I use large eggs instead of medium-sized ones. It does make a difference.
- Also, double check that crust for doneness. It should be a nice golden color and firm in the center. If it’s too pale and not quite done, your lemon squares will have soggy bottoms.
- Don’t zest the lemons down into the pith (the white part of the rind). It’s bitter!
- Lining the pan with parchment paper and using it to lift the whole dessert out of the pan before slicing it is my #1 tip for pretty bars.
- A close 2nd is cleaning your knife with a damp paper towel between cuts.
- #3 is dusting with powdered sugar after cutting the dessert into squares.
Make Ahead, Freezing & Storing
Homemade lemon bars are perfect for freezing. Let them cool completely. Slice, but don’t dust with sugar. Place in an airtight container. Put wax paper or parchment paper in between layers if bars need to be stacked. Freeze for 2-3 months. Thaw in the fridge overnight and dust with powdered sugar right before serving.
To make ahead of time, bake the bars and allow to cool completely. Cover tightly with plastic wrap and refrigerate overnight. Slice and dust with sugar right before serving.
If you have leftover lemon squares, cover them and store in the refrigerator up to 1 week.
More Southern Lemon Desserts To Love
Watch How They’re Made
Old Fashioned Lemon Squares (with Fresh Basil)
Ingredients
Crust
- 1 ¼ cup flour
- ¼ cup sugar
- ¼ teaspoon salt
- 1 ½ sticks butter (¾ cups)
- 1 tablespoon lemon zest
Filling
- ¼ cup flour
- ¾ cup sugar
- 4 large eggs
- ⅓ cup lemon juice
- 2-3 tablespoons finely chopped basil
- confectioner’s sugar (for topping)
- lemon zest and extra basil leaves as garnish if desired
Instructions
- Preheat oven to 350 degrees F.
Crust
- Line an 8×8 baking dish with parchment paper. Since we're using paper, it can metal or glass.
- In a food processor, combine flour, sugar, salt, butter, and lemon zest. Pulse until the mixture is crumbly and resembles wet sand.
- Dump the mixture in your prepared pan and press it evenly around the pan to create a crust.
- Bake for 18-20 minutes until it is golden brown and firm.
Filling
- While the crust is baking, whisk together in a medium bowl the flour, sugar and eggs first. Then whisk in the ⅓ cup of lemon juice and basil.
- Pour the custard mixture over the baked crust while it is still warm. Use a fork to make sure the basil is evenly distributed over the crust.
- Bake again for another 20-30 minutes until the filling is set in the center (no jiggle).
- Filling will continue to set as the dessert cools to room temperature.
- Dust generously with confectioner’s sugar and cut dessert into squares.
- Garnish with lemon zest and basil leaves, if desired.
Notes
- Make sure you whisk constantly while adding the lemon juice to the filling. The acid in the juice can “cook” the eggs.
- If your filling never quite sets, make sure you are cooking your lemon squares long enough (the center should not jiggle at all) and you are using enough eggs. I use large eggs instead of medium-sized ones. It does make a difference.
- Also, double check that crust for doneness. It should be a nice golden color and firm in the center. If it’s too pale and not quite done, your lemon squares will have soggy bottoms.
- Don’t zest the lemons down into the pith (the white part of the rind). It’s bitter!
- Lining the pan with parchment paper and using it to lift the whole dessert out of the pan before slicing it is my #1 tip for pretty bars.
- A close 2nd is cleaning your knife with a damp paper towel between cuts.
- #3 is dusting with powdered sugar after cutting the dessert into squares.
Nutrition
Samirah
Hi Stacey, I’m hosting a dinner party next month and hoping to make this using the fresh basil I’ve grown. I was wondering if it’s possible to make the crust or filling in advance? Or to make the entire dish in advance and just chill it in the fridge overnight? Thanks! Samirah
Hi, Samirah! I love that you are having a dinner party and making these lemon bars with basil you’ve grown! What a wonderful gift for your guests. Yes, you can definitely bake the crust the day before, cover and store on the counter. Then make the filling and bake to completion the next day. I know your party will be a hit. Happy hostessing!
Susan Richmond
How do you think this recipe would work in a cupcake pan-with liners of course?
Hi, Susan! I have never tried that, but I think it sounds like a great idea!
Miz Helen
What a lovely presentation for your delicious Lemon Basil Squares! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
Miz Helen
Thanks, Miz Helen! I love just love lemon squares, don’t you? And that little hint of basil makes them all the more bright and fresh!
Julie @ Back To My Southern Roots
I love lemon squares! I never thought about putting basil in them. They look delicious!
Thanks, Julie! I love lemon and just a touch of basil, but not too much!