Lemon Squares 🍋 A Fresh, Homemade Classic with a Vintage Twist
There’s something truly timeless about lemon squares. They’re that perfect balance of bright, tangy lemon and buttery, soft crust that feels like sunshine in every bite. Whether you’re setting up for a cozy tea party or simply craving a little sweet treat with your afternoon cup of tea, lemon squares never disappoint.
But I wanted to take this classic and give it a nourishing twist. Instead of refined sugar, this recipe uses 100% pure maple syrup, and the crust is made from freshly milled flour and coconut oil for a light, almost shortbread-like texture. The result? A batch of lemon squares that tastes indulgent and fresh but feels wholesome and nourishing, too.
⸻
A Little History of Lemon Squares
Did you know lemon squares first appeared in print in 1962? The Chicago Daily Tribune published the original recipe, pairing a buttery shortbread crust with a tangy lemon filling. Since then, these little bars have become a beloved staple at potlucks, picnics, and afternoon teas across the country—simple, nostalgic, and utterly delicious.
⸻
Maple-Sweetened Lemon Squares Recipe
Here’s how I make mine—with fresh, simple ingredients and just the right amount of sweetness.
Crust
• 1.5 cups freshly milled flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/3 cup coconut oil
• 1 tsp vanilla
• 1/4 tsp salt
• 1–2 tbsp almond milk (add as needed for texture)
Filling
• 3 eggs + 1 egg yolk
• 3/4 cup fresh-squeezed lemon juice (about 4 large lemons) or organic freshly squeezed lemon juice from the store (I use both!)
• 1/2 cup maple syrup
• 1 tsp lemon zest
• 1 tbsp sifted coconut flour
⸻
Instructions
1. Preheat your oven to 350°F and line an 8x8-inch baking dish with parchment paper or lightly grease it.
2. In a medium bowl, stir together all crust ingredients until a dough forms. Add almond milk slowly until the dough reaches a soft but firm texture.
3. Press the crust evenly into the prepared pan and bake for 15 minutes.
4. While the crust bakes, whisk together all the filling ingredients in a separate bowl. Add the sifted coconut flour last and whisk until completely smooth.
5. Once the crust is out of the oven, lower the oven temperature to 325°F. Pour the filling over the warm crust.
6. Return the pan to the oven and bake for 20–22 minutes, until the filling is just set (a slight jiggle in the center is fine).
7. Allow the lemon squares to cool at room temperature, then refrigerate to firm up before slicing.
⸻
Why I Love This Recipe
What makes these lemon squares truly special is the combination of fresh ingredients and simple sweetness. The freshly milled flour adds a warm, nutty depth to the crust, while the coconut flour keeps it light and tender. Using maple syrup instead of refined sugar gives the whole dessert a gentle sweetness with a hint of caramel warmth that pairs beautifully with the bright lemon.
And for the lemon juice, you can absolutely squeeze your own fresh lemons—there’s nothing quite like that bright, zesty freshness. But on busy days, I also love having organic freshly squeezed lemon juice on hand from the store. It’s a great time-saver without sacrificing flavor.
They’re perfect for a slow afternoon tea, a sunny brunch, or even just a quiet moment when you need a little bite of joy.
If you try this recipe, I’d love to hear how it turns out! Feel free to leave a comment or reach out—I’m always excited to connect with fellow baking lovers.
Happy baking and may your kitchen be filled with sunshine and sweet lemon goodness!