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 scoop 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.
- Preheat oven to 350 F and grease a 9×9 square baking pan.
- 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.
- Spread lemon curd over the crumb crust. Sprinkle remaining topping over the curd.
- Bake in preheated oven for 35-40 minutes or until edges are lightly browned.
- Remove from oven to wire rack and allow to cool completely before cutting into squares.
- 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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Lemon Streusel Squares
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
For the bars
- 2 ½ cups unbleached all purpose flour 330g
- ⅔ cup sugar 155g
- 1 teaspoon vanilla extract
- 1 cup cold unsalted butter 2 sticks
- 12 oz jar lemon curd
For the icing
- 1 cup powdered sugar sifted
- ¼ teaspoon lemon extract
- ½ Tablespoon unsalted butter melted
- 1-2 Tablespoons milk
Things You’ll Need
Instructions
- Preheat oven to 350 F and grease a 9×9 square baking pan.
- 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.2 1/2 cups unbleached all purpose flour, 2/3 cup sugar, 1 teaspoon vanilla extract, 1 cup cold unsalted butter
- Spread lemon curd over the crumb crust. Sprinkle remaining topping over the curd.12 oz jar lemon curd
- Bake in preheated oven for 35-40 minutes or until edges are lightly browned.
- Remove from oven to wire rack and allow to cool completely before cutting into squares.
- 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.1 cup powdered sugar, 1/4 teaspoon lemon extract, 1/2 Tablespoon unsalted butter, 1-2 Tablespoons milk
Nutrition
This post was originally published here on February 19, 2014.
Amanda Davis
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kris says
This is my FAVORITE recipe to bring to parties, especially in the summer (but I also make them year round)! They’re gobbled up quick, I usually have to make a double batch. I secretly cut them up and bring them on a platter so no one notices that I kept a couple of pieces at home for myself. Thank you for this recipe!
Cindy says
The best recipe ever! I will use this many many more times. Thank you!
Amanda Davis says
So glad you loved them!
Kami says
So easy to make but tastes like you did a lot of work! I used homemade lemon curd. I bet it would be good with any fruit filling! Delish. I got asked for the recipe the first time I made it.
Cathy Cormier says
Want to make these can you double the recipe to make a 13×9?
Amanda Formaro says
That should work
susanne says
just wondering if these can be frozen
Amanda Formaro says
I haven’t tried freezing them, but I don’t see why not :)
DeeDee Morado says
I live in Mexico—lemon curd is out of the question. Can I use fresh lemon & how much should I use?
Amanda Formaro says
Hi DeeDee. We have a recipe for homemade lemon curd here https://amandascookin.com/instant-pot-lemon-curd/
Linda W says
Anything with lemon is YUMMY!!! Welcome back….missed you and your great recipes :)
Blessings,
Linda
Amanda Formaro says
Thank you LInda!
Ksenij says
They look so delicious -I can’t wait to make them!
Thank you for this recipe.
Amanda Formaro says
Thanks for stopping by Ksenij!
Afner says
Wow, these look fantastic! Got to give them a go!
Amanda Formaro says
Thank you Afner, they are delicious, hope you like them!
sara davis says
You have some delicious recipes
Amanda Formaro says
Thank you Sara!
Lorraine says
Lemon is such a wonderful flavor in desserts and your recipe looks delicious!
Amanda Formaro says
Thank you Lorraine!