Name: Lemon Streusel Squares
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour; 0.5 cups powdered sugar; 1 cup cold unsalted butter (cut into cubes); 1 cup granulated sugar; 1 tsp lemon zest; 0.5 cup lemon juice; 2 large eggs; 0.5 cups all-purpose flour; 0.5 cups brown sugar; 0.5 teaspoon ground cinnamon; 0.5 cup cold unsalted butter (cut into cubes)

Okay, friends, let me tell you about these Lemon streusel squares. They’re seriously the *best* thing to come out of my oven in a while. Imagine if a lemon bar and a coffee cake had a baby – that’s pretty much what we’re dealing with here. But better. Way better. The tart lemon filling, the sweet, crumbly streusel topping…oh, and that glaze? Forget about it. It’s like a ray of sunshine decided to hang out in your mouth. If you love a little sweetness with a kick of citrus, these lemon streusel squares will absolutely become your new go-to. Seriously, they’re that good! And trust me, I’ve tested *a lot* of lemon desserts. This one takes the cake…or, you know, the square.

What is lemon struusel squares?

Lemon streusel squares are essentially a buttery shortbread crust topped with a tangy lemon filling and finished with a generous layer of sweet, crumbly streusel. Think of it as a leveled-up lemon bar, but with way more personality. The streusel adds a delightful texture contrast, and a light glaze ties everything together beautifully. It’s the perfect balance of sweet and tart, with a little bit of buttery goodness thrown in for good measure. The name just rolls off the tongue, doesn’t it? “Lemon streusel squares.” It’s simple, it’s descriptive, and it promises something delicious… which it absolutely delivers!

Why you’ll love this recipe?

Okay, where do I even start? There are so many reasons to fall head-over-heels for these lemon streusel squares. First and foremost, the flavor! That bright, zesty lemon filling combined with the sweet, buttery streusel is simply divine. It’s a flavor combination that’s both comforting and refreshing. And honestly, it’s surprisingly easy to make! Don’t let the “streusel” part scare you off – it’s literally just a matter of mixing a few ingredients together. I can whip up a batch of these in under an hour, start to finish. What I love most about this is how budget-friendly it is! You probably have most of the ingredients in your pantry already. Plus, these squares are incredibly versatile! They’re perfect for brunch, dessert, or even just a little afternoon treat with a cup of tea. I’ve made similar lemon bars before, but the streusel topping just elevates this to a whole new level. I’m telling you, once you try this, you’ll never go back!

How to Make Lemon Streusel Squares

Quick Overview

Making these luscious lemon streusel squares is easier than you think! You’ll start by making a simple shortbread crust, followed by the tangy lemon filling and the crumbly streusel topping. Layer it all in a pan, bake until golden, and then drizzle with a sweet glaze. Seriously, it’s that simple! The best part? The streusel topping is what really sets these apart from regular lemon bars or squares. It adds an amazing texture and flavor that’s just irresistible. And the tangy lemon filling makes it the perfect treat that’s easy to make.

Ingredients

For the Main Batter:

1 1/2 cups all-purpose flour. 1 1/4 cups whole wheat flour
1/2 cup (1 stick) unsalted butter, cold and cubed
1/4 cup granulated sugar. 1 teaspoon per
1/4 teaspoon salt. 1 teaspoon pepper.

For the Filling:

1 1/2 cups granulated sugar. 1 cup sour
1/4 cup all-purpose flour. Suitable for use
1/4 teaspoon baking powder: 1 tablespoon baking soda: 1/2
1/4 teaspoon salt. 1 teaspoon sugar.
3 large eggs
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
2 tablespoons lemon zest (from about 3-4 lemons): 1 tablespoon a lemon.

For the Streusel:

1/2 cup all-purpose flour. 2 teaspoons.
1/4 cup packed brown sugar. 1 cup granulated sugar,
1/4 cup (1/2 stick) unsalted butter, cold and cubed.

For the Glaze:

1 cup powdered sugar is enough for a
2-3 tablespoons lemon juice

What are the steps for

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and lightly flour an 8×8 inch baking pan. If you have an overhang, you can also line it with parchment paper, leaving a gap for easy removal. I usually opt for parchment – less mess!

Step 2: Make the Crust

In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan. I always use the bottom of a measuring cup to really pack it in there nice and tight!

Step 3: Bake the Crust

Bake the crust for 15-20 minutes, or until lightly golden brown. While the crust is baking, prepare the lemon filling and streusel topping.

Step 4: Make the Lemon Filling

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. Set aside. Pour the wet ingredients into the dry ingredients and whisk until smooth. Make sure there are no lumps!

Step 5: Make the Streusel

In a medium bowl, combine the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. This is the fun part! Just squish and blend until you have a nice crumble.

Step 6: Assemble and Bake

Pour the lemon filling over the partially baked crust. Sprinkle the streusel topping evenly over the lemon filling. Bake for 25-30 minutes, or until the filling is set and the streusel is golden brown. I always do the jiggle test – if the center jiggles just slightly, it’s ready.

Step 7: Cool and Glaze

Let the squares cool completely in the pan before cutting and glazing. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled squares. I like to use a fork for a nice, even drizzle.

Step 8: Slice and Serve

Cut the lemon streusel squares into square and serve. What are the best ways to serve these at room temperature? I usually cut them into 16 squares, but you can adjust the size to your liking.

What should I serve it with?

These lemon streusel squares are amazing on their own, but they also pair beautifully with a variety of different things. For breakfast, try them with a hot cup of coffee or tea. The tartness of the lemon cuts through the richness of the coffee perfectly. For brunch, serve them alongside a mimosa or a sparkling wine. It adds a touch of elegance to the occasion! As a dessert, they’re fantastic with a scoop of vanilla ice cream or a dollop of whipped cream. And for a cozy snack, enjoy them with a glass of milk or a cup of chamomile tea. These squares are also a staple at our family picnics – they’re easy to transport and always a crowd-pleaser. One year, my grandma even served them with a lemon sorbet for a really fancy treat! The possibilities are endless!

Top Tips for Perfecting Your Lemon Streusel Squares

Okay, so I’ve made these lemon streusel squares *a lot*, and over the years, I’ve learned a few tricks to really take them to the next level. Here are my top tips for perfecting your squares: For the crust, make sure your butter is really cold. This will help create a flaky, tender crust. I sometimes even freeze the butter for 15 minutes before using it! Don’t overmix the crust dough. Overmixing will develop the gluten in the flour, resulting in a tough crust. Mix it just until the dough comes together. For the lemon filling, use fresh lemon juice and zest. The flavor is so much brighter and more vibrant than bottled juice. Trust me, it makes a huge difference! If you want a more intense lemon flavor, you can add a teaspoon of lemon extract to the filling. But be careful not to overdo it – a little goes a long way! Don’t overbake the squares. Overbaking will result in a dry, crumbly filling. The filling should be set but still slightly jiggly in the center. If the streusel topping starts to brown too quickly, you can tent the pan with foil during the last few minutes of baking. For the glaze, adjust the amount of lemon juice to achieve your desired consistency. If you want a thicker glaze, use less lemon juice. If you want a thinner glaze, use more. You can also add a pinch of salt to the glaze to balance out the sweetness. I learned this tip from a pastry chef friend, and it’s a game-changer!

What are some Storing and Reheating Tips?

These lemon streusel squares are best enjoyed fresh, but they can also be stored for later. At room temperature, they’ll stay fresh for about 2-3 days in an airtight container. In the refrigerator, they’ll last for up to a week. Just make sure to store them in an airtight container to prevent them from drying out. For longer storage, you can freeze them for up to 2-3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or container. When you’re ready to eat them, thaw them overnight in the refrigerator. I actually prefer to freeze them without the glaze and then add the glaze right before serving. That way, the glaze stays nice and fresh. To reheat, you can pop them in the microwave for a few seconds or warm them in the oven at a low temperature (around 300°F) for a few minutes. But honestly, they’re delicious cold or at room temperature too!

What are the most frequently asked questions on

Can I make this gluten-free?

Yes! You can substitute the all-purpose flour in the crust and streusel with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together. The texture might be slightly different, but the flavor will still be amazing. Just be sure to check that your baking powder is also gluten-free.

Do I need to peel the lemons?

No, you don’t need to peel the lemons. You’ll just be using the zest (the outer layer of the peel) and the juice. Just make sure to wash the lemons thoroughly before zesting them. Avoid zesting the white pith (the layer underneath the zest), as it can be bitter.

Can I make this as muffins instead?

Absolutely! To make these as muffins, line a muffin tin with paper liners. Prepare the crust and crumble it into the bottom of each muffin liner. Then, pour the lemon filling over the crust and sprinkle with the streusel topping. Bake at 350°F (175°C) for 20-25 minutes, or until the muffins are golden brown and the filling is set.

How can I adjust the sweetness level?

If you prefer a less sweet treat, you can reduce the amount of sugar in the filling and streusel by a few tablespoons. You can also use a natural sweetener, such as honey or maple syrup, in place of some of the granulated sugar. Just keep in mind that this might slightly alter the texture and flavor of the squares.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cooled squares with powdered sugar. You can also top them with a dollop of whipped cream or a scoop of vanilla ice cream. Or, for a more decadent treat, you can drizzle them with melted white chocolate. The choice is yours!

Final Thoughts

So there you have it – my go-to recipe for lemon streusel squares. I hope you give it a try and love them as much as I do! They’re the perfect balance of sweet, tart, and buttery, and they’re sure to brighten up any day. If you’re looking for more delicious lemon recipes, be sure to check out my other lemon bars and lemon poppy seed muffins. And if you make these squares, I’d love to hear how they turn out! Leave a comment below and let me know what you think. Happy baking!