Glaze Lemon Squares

Three layers in one bite: a buttery Bisquick shortbread base, a tangy lemon custard flecked with coconut, and a smooth lemon glaze that sets on top like icing. These lemon bars are bright, sweet, and pack a real citrus punch.

The base is dead simple. Bisquick mixed with powdered sugar and firm butter, pressed into the pan and baked 10 minutes until just golden. It sets up into a crumbly shortbread layer that holds the wet filling without getting soggy.

The filling goes over the partially baked base while it’s still slightly warm. Sugar, coconut, lemon juice, lemon zest, eggs, and a tablespoon more Bisquick mix together into a custard that bakes 25 minutes until set. The coconut adds a subtle tropical chew that most lemon square recipes miss.

The glaze goes on after the squares cool completely. Powdered sugar and fresh lemon juice beaten smooth and spread thin. It dries into a slightly crackly, sweet-tart shell over the custard.

Chef Tips

• Use fresh lemon juice, not bottled. The zest and juice together give a fuller lemon flavor than juice alone.
• Loosen the edges while warm but wait until completely cool to cut and glaze. Warm squares crumble.
• Cut into 24 small squares. These are rich and a little goes a long way.
• Store covered at room temperature. The glaze softens in the fridge.

Variations

• Lime squares: Swap lemon juice and zest for lime for a Key lime bar variation.
• Lemon poppy seed: Add 1 tablespoon poppy seeds to the filling for a classic flavor pairing.
• No coconut: Skip the coconut for a more traditional, pure lemon bar.