Lemon Poppy Seed Squares Image

Lemon Poppy Seed Squares

Mary's Kitchen Crush - "Dinner for One"

Prep Time
Cook Time



  • 1 cup (225g) unsalted butter, room temperature
  • ½ cup (115g) granulated sugar
  • ½ teaspoon (3g) almond extract, optional
  • 2 cups (260g) flour
  • 3 tablespoons (40g) poppy seeds
  • ¼ teaspoon (1g) salt


  • 4 eggs
  • 1-¼ cup (280g) granulated sugar
  • 2 lemons, zested
  • 2/3 cup (156ml) freshly squeezed lemon juice
  • ¼ cup (40g) flour
  • ½ teaspoon (3g) baking powder
  • ½ teaspoon (3g) salt
  • 2 tablespoons (30g) icing sugar
  • 2 tablespoons (30g) poppy seeds



  1. Heat oven 350F (176C). Spray a 9-inch (23cm) square baking pan with cooking spray. Line with parchment; set aside.
  2. Cream together butter, granulated sugar and almond extract with a hand mixer in a large bowl until light and fluffy, about 2 minutes.
  3. Mix in flour, poppy seeds and salt just until combined.
  4. Press into bottom and 1/2-inch (1 ½ cm) up sides of prepared pan. Dock crust with a fork.
  5. Refrigerate 10 to 15 minutes.
  6. Bake until lightly browned, about 25 to 30 minutes. Cool slightly.
  7. Reduce temperature to 325F (163C).


  1. Whisk together eggs and granulated sugar in a large bowl.
  2. Add lemon zest and juice followed by flour, baking powder and salt.
  3. Pour into crust and bake until set, about 20 to 25 minutes. Cool to room temperature.
  4. Refrigerate for at least 30 minutes.
  5. Lift squares from pan using the parchment edges.
  6. Dust with icing sugar and scatter with poppy seeds before cutting to serve.