Lemon Squares
December 9, 2025These bright, kidney-friendly lemon squares deliver tangy sunshine without the potassium or phosphorus overload. A buttery shortbread crust cradles a silky lemon topping thickened with cornstarch instead of eggs. Fresh lemon juice and zest provide bold flavor while keeping potassium low.
Ingredients
Crust
- ½ cup Coconut oil, melted
- 2 tbsp Granulated sugar
- 1 cup All-purpose flour
- ¼ tsp Salt
Filling
- ¾ cup Lemon juice, about 4 large lemons
- 2 tsp Lemon zest Optional
- ¾ cup Granulated sugar
- 1 cup Full-fat coconut milk, mostly white part
- 1 tbsp Cornstarch
- pinch Turmeric
Instructions
- Preheat the oven to 350℉ and line an 8×8-inch pan with parchment paper, leaving a little overhang for easy removal.
Crust
- In a large bowl, mix the coconut oil, sugar, and salt. Add the flour and stir until combined. Add the dough to a parchment-lined pan, press with your fingers to firmly pack and evenly spread it onto the bottom of the pan.
- Bake for 15-20 minutes or until the edges are lightly browned. Set aside.
Filling
- In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, coconut milk, turmeric, and cornstarch. Heat over medium heat, whisking constantly until the sugar dissolves and the mixture thickens.
- Spread the filling over the crust evenly and bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes.
- Move to the refrigerator for an additional 1-2 hours, or overnight for best results.
- Lift the bars out of the pan with the parchment paper, dust with powdered sugar, and cut into 16 squares.
Nutrition
Serving: 1squareCalories: 160kcalCarbohydrates: 19gProtein: 1gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 8mgPotassium: 53mgFiber: 0.3gSugar: 11gVitamin A: 1IUVitamin C: 5mgCalcium: 5mgIron: 1mg
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