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Graham Crusted Lemon Squares

These lemon squares feature an easy homemade graham cracker-like crust and a sweet and tart lemon filling.
Course Dessert
Cuisine American
Keyword Lemon Bars
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 50 minutes
Servings 12 squares
Author Ali Randall


  • 1/4 cup Hodgson Mill Whole Wheat Graham Flour
  • 3/4 cup Hodgson Mill White Whole Wheat Flour
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar
  • 1 cup sugar
  • 2 tablespoons Hodgson Mill White Whole Wheat Flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • Two eggs
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh lemon zest


  • Preheat the oven to 350°F. Cream the butter and powdered sugar. Add in both flours and mix well until slightly tacky.
  • Press the crust mixture into a 9-inch square baking dish using your fingers to spread into the corners smoothly. Bake the crust until light golden brown, about 20 minutes.
  • Meanwhile, prepare the filling. Beat the eggs, sugar, lemon juice and zest in a large bowl. Whisk in the flour, baking powder and salt.
  • Once the crust has finished baking, pour the filling on top of the warm crust.
  • Return the pan to the oven and bake another 20 minutes until the edges have browned slightly. Cool completely then refrigerate the pan for 1 to 2 hours before cutting.
  • Remove the lemon squares from the pan and sprinkle generously with powdered sugar from a fine mesh strainer.