Lemon Streusel Squares

These gorgeous lemon streusel squares start with a buttery shortbread crust that’s layered with tangy lemon curd, extra shortbread crumble, and a drizzle of sweet lemon icing.

Why this recipe works

Several years ago I baked up a batch of streusel bars that were positively amazing. Since then I have used that recipe to make a few different variations, including these wonderful lemon streusel squares. They melt right in your mouth! I’ve never had a batch with leftovers; that’s how good they are.

Your food processor makes quick work of this recipe, but I’m sure you could do it by hand as well. It might just take a little longer. The upside is that you would have fewer dishes to wash.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

LEMON CURD –Keep this recipe easy by buying a jar from the store or make your own lemon curd in an Instant Pot.

FLOUR – It’s best to use a kitchen scale when measuring flour for the best possible outcome in your baked goods. If you do not own a scale, I would recommend using the spoon and sweep method. Scoop the flour into a measuring cup using a spoon and level it off gently with the back end of a butter knife. Never pack your flour or tap the cup on the counter to condense. Too much flour will result in dry, crumbly baked goods.

How to Make Lemon Streusel Squares

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F and grease a 9×9 square baking pan.
2. In bowl of your food processor, pulse to combine flour and sugar. Add vanilla extract and pulse two or three times to combine. Add butter all at once and process until coarse crumbs are formed, just as the dough begins to come together. Dump two-thirds of the crumb mixture into prepared pan and press evenly. Set remaining crumb mixture aside for the topping.
3. Spread lemon curd over the crumb crust. Sprinkle remaining topping over the curd.
4. Bake in preheated oven for 35-40 minutes or until edges are lightly browned.
5. Remove from oven to wire rack and allow to cool completely before cutting into squares.
6. For the glaze, add lemon extract, melted butter and one tablespoon of the milk to the powdered sugar. Stir to combine and add small amounts of remaining milk, as needed, until you reach a thick drizzling consistency. Drizzle over individual squares. Allow glaze to set before serving.

Frequently Asked Questions & Expert Tips

Store the fully cooled squares in an air-tight container kept at room temperature for 4-5 days. Be sure to keep them tightly sealed to preserve the freshness.

Absolutely! Wrap squares individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2–3 months. Just thaw in the fridge or at room temp before serving.

Serving Suggestions

Don’t be afraid to try different flavors, this recipe is very adaptable and absolutely satisfying.

These lemon streusel squares are one of my favorite dessert bar recipes! I hope you get a chance to try them, they are absolutely delicious!

More Dessert Bar Recipes

• Peanut Butter Chocolate Chunk Bars
• Frosted Sugar Cookie Bars
• Cranberry Caramel Bars
• Funfetti Marshmallow Cereal Bars
• Berrylicious Cookie Bars

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This post was originally published here on February 19, 2014.