Air Fryer Lemon Squares
This Air Fryer Lemon Squares recipe is a fantastic dessert that always satisfies my sweet tooth. They have the perfect balance of sweetness and a tangy lemon layer on top of a buttery crust. The best part is that I can have them ready in just 30 minutes using a few basic ingredients I always keep stocked in my pantry.
Lemon recipes have always been some of my favorite ones to make, and if you’ve been around my blog for a while, you probably already know that. I’ve created so many over the years, like my one bowl lemon brownies made with fresh lemon juice and zest, or my Instant Pot lemon pound cake that’s extra soft thanks to buttermilk and a splash of vanilla.
Table of contents
When I was little, I used to serve lemon squares at tea parties with my dolls, feeling like the fanciest host in the world. Now that I’m older, not much has changed, except now I get to share them with real guests, and honestly, I still sneak a few just for me. Making them in the air fryer has completely changed the game for me. They come out perfectly every time, golden crust, tangy filling, just how I like them. I love making a full batch to bring along to potlucks or picnic events with my kids.
Why you will love this recipe
- Lemon lovers, this one’s for you: I use real lemon juice and zest, so these lemon squares have that true citrus taste that’s bright and tangy without being too sharp.
- That perfect crust-to-filling combo: The buttery crust bakes up golden and firm in the air fryer, and the lemon filling stays soft and smooth with just the perfect amount of sweetness.
- No fancy ingredients, no fuss: I can make these in 30 minutes with pantry staples like flour, eggs, sugar, and vanilla extract. The air fryer does the work and keeps cleanup easy.
- Perfect for any occasion: Whether I’m making a batch for a picnic, dessert table, or just to share at home, these are always loved.
What you will need
- Crust: I use a simple mix of softened butter, white sugar, all-purpose flour, a pinch of salt, and lemon zest. This combo makes a buttery and crisp base with a nice citrus note.
- Filling: For the filling, I whisk together large eggs, more sugar, flour, fresh lemon juice, and a little vanilla extract. It creates a smooth and tangy layer that sets perfectly on top of the crust.
How to make
1. Get the crust started: I begin by preheating my air fryer to 320 degrees Fahrenheit and lining a small baking dish with parchment paper. While it heats up, I mix together the flour, sugar, and softened butter in a bowl, then press the mixture firmly into the bottom of the dish. Once the crust is in place, I pop it into the air fryer and bake it for about seven minutes, just until it turns golden brown.
2. Make the filling: Next, I mix together the lemon juice, flour, sugar, and eggs in a large bowl until smooth.
3. Pour: Then, I pour the filling over the warm crust and gently spread it out so it covers the surface evenly.
4. Air fry and serve: I place the pan back into the air fryer and cook for about 12 minutes. The center may look a little jiggly at first, but that’s okay, it firms up as it cools. Once they’ve cooled to room temperature, I slice them into squares and they’re ready to serve.
Expert tip
Use fresh lemon always
If there’s one thing that’s non-negotiable when I make these lemon squares, it’s using fresh lemon juice and zest. I tried bottled juice once when I was in a hurry, and the flavor just fell flat. Fresh lemon juice and zest really make these lemon squares taste extra bright and fresh, so I always recommend sticking with fresh.
More tips to consider:
- I always let my ingredients come to room temperature before starting. It helps everything mix more smoothly and bake more evenly.
- I know the bars are ready when the edges turn lightly golden and the center is set but still a little jiggly. It finishes firming up as it cools.
- If I have a glass baking dish that fits in my air fryer, I use it. It bakes evenly and doesn’t affect the flavor like some metal pans can.
- I spray the pan with a bit of oil before adding parchment paper. It keeps the paper from slipping or sticking while I press in the crust.
- I like using the bottom of a heavy glass to press the crust evenly into the pan. It makes the base nice and smooth without much effort.
Recipe variations
- Sweeten the crust: I like to add about 1 teaspoon of powdered sugar to the crust mix when I want a little extra sweetness.
- Top it off: Sometimes I mix powdered sugar with lemon juice and a little zest to drizzle over the top. It adds even more lemon flavor and a pretty finish.
- Keep it easy: When I’m short on time, I use a graham cracker or shortbread crust. It still tastes great and saves me a few steps.
- Firm it up: I mix in 1/2 teaspoon of baking powder to the filling if I want a firmer texture. It helps the bars hold their shape better.
- Thicken the filling: Cornstarch is another way I thicken the filling. Just 1 tablespoon gives it a smooth and sturdy texture.
- Boost the lemon: For an extra rich lemon flavor, I’ve swapped in lemon curd. It makes the bars extra creamy and full of citrus.
Serving suggestions
The first time I served these lemon squares with a swirl of homemade whipped cream, my family was completely sold. Now it’s our little tradition, I use my easy whipped cream recipe and it blends so well with the citrus, I can’t imagine them without it.
Sometimes I’ll switch things up and spoon over some of my sweet blueberry sauce or tangy strawberry sauce. Fresh berries or a few slices of citrus make them look so fancy. On quiet afternoons, when the kids are out with friends, I like to sit down with a lemon square and a my London fog latte or a simple cold glass of milk for a ME time.
How to store leftovers
- Store: I wrap any leftover lemon squares in plastic and keep them in an airtight container in the fridge. They stay fresh for three to four days.
- Freeze: When I want to freeze them, I wrap each piece in plastic and place them in a freezer bag. They keep well in the freezer for up to three or four months.
- Thaw: I always take them out the night before and let them defrost in the fridge. That way, they’re perfectly chilled and ready to enjoy.
Frequently asked questions
If the crust turns out too crumbly, it’s usually because it wasn’t packed down well enough before baking. I’ve had that happen when I rushed through the step, and the bars didn’t hold together the way I wanted. Now, I always take a minute to really press the crust in firmly using the bottom of a glass or measuring cup. It helps create a solid base that bakes up nice and crisp, and it holds the filling without falling apart when I slice it later.
To get those nice clean lemon squares like the ones you see in the bakery, keep a bowl of hot water next to you while you are cutting. Dip your knife in the water and wipe it clean before and after each slice.
That usually happens if they need a little more time in the air fryer. I check that the edges are lightly golden and the center is just set before letting them cool, since they firm up more as they chill.
More air fryer dessert recipes:
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Air Fryer Lemon Squares
Ingredients
Crust:
- 1 cup unsalted butter room temperature
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon lemon zest
Filling:
- 4 eggs room temperature
- 1 1/2 cup white sugar
- 1/4 cup all-purpose flour
- 1/2 cup lemon juice
- 1 teaspoon vanilla extract
Instructions
Crust:
- In a large bowl mix the butter, flour, lemon zest, and sugar. Once smooth and fully combined, press into a 7-inch pan that would fit in your air fryer.
- Transfer the pan to the air fryer and cook for 7-8 minutes at 320 degrees F until golden brown, after that remove it and set it aside.
Filling:
- In a large bowl mix together the eggs, sugar, flour, vanilla, and lemon juice whisk until smooth.
- Pour the filling over the baked crust and air fry at 320 degrees F, for 12-14 minutes, or until set.
- The bars will harden more as they cool.
- Remove from the air fryer and cool on a wire rack. After that refrigerate for a few hours.
- Dust with powdered sugar, slice and serve.
Video
Notes
Use fresh lemon always
If there’s one thing that’s non-negotiable when I make these lemon squares, it’s using fresh lemon juice and zest. I tried bottled juice once when I was in a hurry, and the flavor just fell flat. Fresh lemon juice and zest really make these lemon squares taste extra bright and fresh, so I always recommend sticking with fresh.More tips to consider:
- I always let my ingredients come to room temperature before starting. It helps everything mix more smoothly and bake more evenly.
- I know the bars are ready when the edges turn lightly golden and the center is set but still a little jiggly. It finishes firming up as it cools.
- If I have a glass baking dish that fits in my air fryer, I use it. It bakes evenly and doesn’t affect the flavor like some metal pans can.
- I spray the pan with a bit of oil before adding parchment paper. It keeps the paper from slipping or sticking while I press in the crust.
- I like using the bottom of a heavy glass to press the crust evenly into the pan. It makes the base nice and smooth without much effort.