Table of contents

• Ingredients for Lemon Bars
  • Bottom Layer
  • Top Layer
• Storage
• FAQ’s
• Related Recipes
• More bar recipes
• 1960’s cookbooks

These Old Fashioned Lemon Squares have a tart, tangy, sweet curd-like filling layered over a rich, buttery shortbread crust. This melt-in-your-mouth vintage lemon bar recipe from my Betty Crocker cookbook collection, has become one of many family favorites passed down through generations. Perfect to make up a tray for an Easter or Spring gathering or take to a summer family reunion.

Inspired by a classic recipe in my 1969 “Betty Crocker’s Cookbook,” this recipe brings back a beloved bar you’ve had a gatherings for decades.

This classic gets a Vintage Baked Modern update with these tweaks – doubled the recipe, used salted butter for the shortbread crust, added instant clearJel to stabilize the filling, added lemon zest to both the crust and to filling to enhance the flavor, and added small amount of lemon extract for a bright flavor burst. I’ve also added dietary substitution options (gluten-free, vegan, keto, and more) so everyone at your table can enjoy them!

Betty Crocker’s Cookbook (1969) is your ultimate guide to find easy-to-follow, simple recipes for everything from cooking family dinner, baking bread, or making desserts, this vintage cookbook has you covered.

I’ve included original recipe for lemon squares and strawberry shortcake. Be sure to check out my vintage inspired modern takes on these classic recipes.

Try another recipe inspired by the book old fashioned strawberry shortcake

Ingredients for Lemon Bars

Bottom Layer

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.

Top Layer

• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
• Lemons are a tart, citrus fruit that grow on trees in warm climates.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. Use just a small amount to add a bright, zingy flavor to baked good recipes.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.

How to zest & juice citrus:

• To juice the lemon, use a hand-held lemon squeezer or a vintage style glass citrus reamer with bowl.
• Using lemons in baked goods will offer a bright, zingy flavor and their natural acidity will activate leavening like baking soda or baking powder to ensure a light and tender rise.
• Put lemons on the counter the day you plan to use them as room temperature lemons yield more juice than ones straight out of the fridge.
• Be sure to remember to zest your lemon before you juice it. The easiest way to zest a lemon is to use a Microplane.

Old-Fashioned Lemon Squares

A 1960’s vintage recipe baked modern

Step #1:

Grease the cake mold really well with cooking spray and a light dusting of flour to ensure easy release. Pre-heat oven to 350° Zest and juice the lemons.

Step #2:

Mix together ingredients for the bottom layer.

Step #3:

Mix together the ingredients for the top layer. Bake and let cool. Decorate with dusted powdered sugar. Slice and serve. Let squares cool for 1-2 hours and sprinkle with powdered sugar.

Step #4:

When serving the squares, dip knife into hot water before slicing to prevent from sticking to the filling. It is best to clean-off your knife in between cutting the slices as the filling will be sticky. Place on a plate and dust again with a little more powdered sugar.

Dietary Substitutions

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with a high-fat milk such as whole milk or heavy cream.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Storage

If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cut into squares and freeze in a storage container with parchment paper layers between the cut squares.and place in freezer-safe container up to 6 months. Thaw on counter in the container for 30 minutes before opening up the container.

FAQ’s

Print

Old Fashioned Lemon Squares

Lemon squares have a tart and tangy, sweet curd-like filling placed on top of a rich, buttery shortbread crust.

Course Dessert

Cuisine American

Keyword 1960’s, bars, lemonrecipes

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 14

Equipment

• Stand Mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• citrus squeezer
• Microplane zester
• 8 x 8 baking pan

Ingredients

SHORTBREAD CRUST

• 2 c. unbleached flour
• ¼ c. sugar
• ¼ c. confectioner sugar
• 1 c. salted butter room temp
• 1 T. lemon zest

FILLING

• 1 ¾ c. sugar
• 4 eggs
• ⅓ c. lemon juice
• 1 T. cornstarch
• 1 T. lemon zest
• 1 tsp. baking powder
• ½ tsp. salt
• ¼ tsp. lemon extract

Instructions

PREP

• Preheat oven to 350°.
• Grease 8 x 8 pan with cooking spray.
• Zest and juice 2 lemons.

SHORTBREAD CRUST

• Cream together butter and sugar into stand mixer. Add flour and lemon zest and pulse until crumbly (cookie dough like texture).
• Pierce with fork and bake at 350° for 20 minutes.

TOP LAYER

• Mix together sugar and eggs until light in color about 3 minutes. Add lemon juice, ClearJel, baking powder, lemon zest, salt, and lemon extract. Mix until just incorporated.
• Pour lemon filling onto baked crust.Bake at 350° for 25 minutes.Allow to cool for at least 1-2 hours.
• After the bars have cooled, sprinkle powdered sugar all over the top and cut into bars into squares.Store in container.

Related Recipes

• Fresh Strawberry Pie
• Old Fashioned Lemon Meringue Pie
• Blueberry Lemon Scones
• Old-Fashioned Blueberry Muffins
• Banana Nut Muffins

More bar recipes

1960’s cookbooks

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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old Fashioned Lemon Squares appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Lemon Pie
• Dry Ingredients
• Wet Ingredients
• Make your own ingredients
  • Crust
  • Lemon Filling
• Never-fail meringue
• Related Recipes
• More pie recipes

This Old Fashioned Lemon Meringue Pie has a flaky all-butter crust, creamy lemon filling and topped with a light toasted meringue. This vintage Spring dessert inspiration comes from my 1965 “Farm Journal’s Complete Pie Cookbook” and has a perfect balance of sweet and tart, perfect for Spring brunch or Mother’s Day tea party.

My vintage inspiration.

The vintage inspiration for this lemon pie recipe comes from my 1965 “Farm Journal’s Complete Pie Cookbook.” Farm Journal was originally an agricultural magazine founded in 1877. They started publishing cookbooks in the 1950’s that were reliable source and geared toward farm wives for gatherings and those with large families. My modern modifications to the original recipe included: adding more lemon flavor, using instant ClearJel in the filling, and adding a stabilized never-fail meringue.

I also have been inspired to make other recipes from my vintage Farm Journal cookbooks like Apple Cranberry Pie ” inspired by craberry-apple pie in Farm-Journals Best Ever Pies” (1981), and my Oatmeal Apricot Cookie from “Farm Journal’s Freezing and Canning Cookbook” (1963).

Ingredients to make Lemon Pie

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
• Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Cream of Tarter is an acid used to stabilize egg whites in frostings and meringues, helping them hold their structure. Use 1 tsp. lemon juice as a substitute for 1/2 tsp. of cream of tarter.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. Use just a small amount to add a bright, zingy flavor to baked good recipes.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

Print

Old-Fashioned Lemon Meringue Pie

This Classic Lemon Meringue Pie has a flaky crust topped with a creamy lemon filling nestled under a pillow of toasted meringue.

Course Dessert

Cuisine American

Keyword 1960’s, pies

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Equipment

• food processor
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• rolling pin
• pie weights
• pastry wheel
• baking mat
• pie plate

Ingredients

CRUST

• 2 c. unbleached flour
• 2 tsp. sugar
• 1 tsp. salt
• 12 T. butter cold & diced into cubes
• ⅓ c. ice cold water
• 1 T. vodka (lemon juice or white vinegar)

PIE FILLING

• 1 ⅓ c. water
• 1 ¼ c. sugar superfine
• ⅓ c. instant ClearJel or cornstarch
• ½ c. lemon juice
• 2 T. lemon zest
• 4 egg yolks (save whites)
• ½ tsp. salt
• 3 T. butter
• ¼ tsp. lemon extract

MERINGUE TOPPING

• ½ c. sugar superfine
• ⅓ c. water
• 1 T. instant Clearjel or cornstarch
• 4 egg whites
• ½ tsp. cream of tarter
• 1 tsp. vanilla
• pinch of salt

Instructions

PREP

• Pre-heat oven to 400°.
• Zest and juice 2 lemons.
• Separate out egg yolks and whites into 2 bowls.

PIE CRUST

• Put dry ingredients in food processor or mixer, add cold butter and pulse until crumbly.
• Remove bowl from mixer and add lemon juice and water. Mix by hand with pastry blender until just combined.
• Pour out onto a piece of saran wrap and shape into (1) 8" round disk. Refrigerate 10 minutes or overnight.
• Place pie disk between 2 pieces of parchment paper and roll out on a pastry mat into round disk 2" larger than your pie plate.
• Place dough in pie plate and crimp edges. Pierce pie shell with fork, lightly dust with thickening agent, and brush with egg white wash.
• Place a round circle of parchment over the pie and fill bottom with pie weights. Bake pie shell at 400° for 15 minutes.

FILLING

• Place water, sugar, clearjel and salt in heavy pan. Cook 5 minutes.
• Remove from burner and add in egg yolks, lemon juice, lemon zest, and unsalted butter and stir constantly until incorporated.
• Place back on burner and return mixture to a boil (about 1-2 minutes). Set aside until use.

MERINGUE TOPPING

• In heavy duty pan, cook together sugar, clearjel, and water until all ingredients are dissolved (about 3-4 minutes). Remove from burner.
• In the bowl of stand mixer, place egg whites, cream of tarter, salt, and vanilla. Mix for 5-7 minutes until egg whites are glossy and stiff.

ASSEMBLE PIE

• Pour warm lemon filling into cooled pie crust.
• Top the lemon filling layer immediately with the meringue, covering all the lemon filling and up to the edge of the pie crust to prevent shrinkage.
• Bake pie at 375° for 10-12 minutes until meringue is golden brown.
• Allow pie to cool on counter for at least 1 hour. Serve either at room temperature or place in refrigerator and serve cold. When serving, dip knife into hot water before slicing pie to prevent sticking.
• Store leftover pie in the refrigerator.

Related Recipes

• Apple Cranberry Pie: a 1980’s Classic with a Modern Twist
• Lincoln’s Favorite Cake
• Old-Fashioned Apple Pie
• Fresh Strawberry Pie
• Pumpkin Pie Cake
  

More pie recipes

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old Fashioned Lemon Meringue Pie appeared first on Vintage Baked Modern.