Old Fashioned Lemon and Walnut Squares

These easy to make Lemon and Walnut Squares have a sweet, nutty filling that is a delicious contrast to the refreshing lemon icing on top. They are delicious with a cup of tea or coffee any time of year as well as making a great addition to any buffet or Christmas cookie tray.

This recipe has been a family favourite for years, particularly of my late Mom, who loved all things lemony. It has been on the website for some time, but I’m lightly updating it with new tips now in January 2026. I will be adding some more new photos soon too.

History of Lemon Walnut Squares

As always, there is a story behind this recipe, but you can use the “Jump to Recipe” button above if you’d like to go straight there.

This is the original recipe, which has lived in my late Mom’s recipe box for the last 80 or so years. It’s a bit of a mystery as I don’t recall my Mom ever saying where she got it and there is nothing to identify the author on either side of the paper either. The font is the same as the typewriter we had at home, although that was a very common font at the time. It makes me wonder if Mom developed and typed up the recipe or if it was given to her already typed.

Cooks in the early part of the twentieth century didn’t always include as much detail as we do today so I have expanded on the instructions to make it easier for you to bake these treats. (See the printable recipe below.)

I did some research and found out that squares and bar cookies are said to date back to around the 1930’s. The paper is so yellow and brittle now I’m guessing the recipe for Lemon Walnut Squares is of a similar era, or perhaps a decade or so later. The language is another thing that makes me think the recipe might date from earlier in the twentieth century.  I was always taken by way the recipe says “place on top of foundation” instead of “base”.

Squares and bar cookies are sometimes called traybakes, particularly in the UK where I live now. What they all have in common is that these delicious treats are cut into squares, bars or slices and are (dangerously) easy to eat in a bite or two.

As for the exact origin of this Lemon and Walnut Squares recipe, it is unlikely I will ever know. That said, one thing I know for sure is just how satisfying these Lemon and Walnut Squares are enjoyed as a snack or dessert.

Tips for Making Lemon and Walnut Squares

1. For some reason we always made this recipe at Christmas, but it can be enjoyed any time of year.
2. The filling does cook up relatively quickly and tends to go quite browns do keep an eye on these, particularly the first time you bake them. Don’t worry if they do go a bit brown as it does not affect the flavour and once the squares are iced no one will notice.
3. Be sure to let the Lemon and Walnut Squares cook completely before you ice them. Then allow about 30 minutes for the icing to set before you cut them.
4. Cut the squares with a sharp knife, wiping the blade between cuts. (Always be careful when handling knives.)
5. These delicious treats are very rich, so I usually cut the squares quite small.

Frequently Asked Questions

Is there a gluten-free option? Yes, simply replace the flour with a gluten-free one to one blend the recipe can be gluten-free. Be sure to double check that your coconut and nuts are gluten-free as well (some packaged products can contain traces of gluten) and there is no possibility of cross-contamination.

Is there a dairy-free option? Simply replace the butter with plant based spread to make these Lemon and Walnut Squares dairy-free.

What type of coconut should I use? The recipe originally calls for flaked, sweetened coconut, and it does make them extra special. However, here in the UK only desiccated coconut is readily available so I often use that and it works really well too.

How should store Lemon and Walnut Squares? They will keep in a sealed container in the fridge for at least 3 to 4 days. I like to bring them nearly to room temperature before serving.

Can I freeze Lemon and Walnut Squares? I have never frozen these squares as they have always disappeared too quickly. If you give it a try before I do, please let me know how it works.

It may be a mystery where this Lemon and Walnut Squares recipe comes from, but I’m very happy it came to my family so I can share it with you. I hope it becomes a treat you enjoy all year round, as well as maybe becoming part of your family’s Christmas traditions too!

Lemon Walnut Squares – Printable Recipe

Created by: April J Harris

Lemon and Walnut Squares

Course Dessert

Cuisine Canadian

Servings 12 squares

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ¾ cup butter, softened
• 1½ cups all purpose flour all purpose flour is also known as plain flour
• 2 tablespoons white sugar
• ½ cup dessicated or flaked coconut flaked coconut is preferable, but can be hard to find in the UK so I often use dessicated
• ½ cup chopped walnuts
• 1¼ cups brown sugar
• ¼ teaspoon baking powder
• 2 eggs
• For the icing
• ¼ cup butter, softened
• 2 cups icing sugar icing sugar is also known as confectioner's sugar
• 1 teaspoon vanilla
• 3 to 4 tablespoons lemon juice you may not need it all

Instructions

• Preheat the oven to 350℉ (170℃ or 160℃ for a fan oven).
• Lightly butter an 8 inch square pan.
• Cream together the butter, flour and white sugar. Pat the mixture into the pan.
• Bake for about 10 minutes. Set aside.
• Mix together the coconut, walnuts, brown sugar, baking powder and eggs in a medium bowl.
• Spread the mixture over the base evenly.
• Bake for about 15 minutes or until golden brown.
• The squares often look very brown when they come out of the oven but don’t worry, that is exactly as it should be. Set them aside to cool.
• When the squares are cool, make the frosting.
• Beat together the ¼ cup softened butter and the confectioner’s sugar.
• Add the vanilla and beat together well.
• Gradually add the lemon juice, a tablespoonful at a time, beating well after each addition until you get a smooth, spreadable frosting.
• Spread the frosting over the squares in the pan. Chill in the fridge before cutting in small squares. Store covered in the refrigerator.

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