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–+ servings
Matcha lemon squares with crinkly tops and on square missing.

Matcha Lemon Squares (A Fresh Twist on Classic Lemon Bars)

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These matcha lemon squares have a buttery matcha crust and a bright lemon filling with earthy green tea flavor. A simple, sliceable dessert that feels fresh and a little different.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 Squares
Course: Bars & Squares, Dessert

Ingredients
  

For the Crust
  • 1 cup all-purpose flour 125 g
  • 1/2 cup unsalted butter softened (113 g)
  • 1/4 cup powdered sugar 30 g
  • 1 tbsp matcha powder 6 g
For the Filling
  • 4 large eggs
  • 1 1/2 cups granulated sugar 300 g
  • 1/4 cup all-purpose flour 30 g
  • 2 tbsp matcha powder 12 g
  • 1/2 tsp baking powder 2 g
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice 60 ml
  • 1/4 cup finely chopped candied ginger 30 g, optional
Optional Garnish
  • Extra matcha powder for dusting

Method
 

Prep
  1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving overhang for lifting.
Make the Crust
  1. In a medium bowl, combine flour, softened butter, powdered sugar, and matcha powder.
  2. Mix until a soft, crumbly dough forms. (Hands work great here—you can feel any dry pockets and break up butter chunks.)
  3. Press evenly into the lined pan.
  4. Bake for 15 minutes, until set and lightly golden around the edges.
Make the Filling
  1. While the crust bakes, whisk together eggs, sugar, flour, matcha, baking powder, lemon zest, and lemon juice until smooth.
  2. If using candied ginger, stir it in (or sprinkle it over the filling once poured—either works; it will sink slightly).
Bake
  1. Pour filling over the warm crust.
  2. Bake 20–25 minutes, until the center is set (no wet jiggle) and edges are lightly golden.
Cool & Slice
  1. Cool completely in the pan.
  2. Lift out using parchment and slice into squares.
  3. Optional: dust lightly with matcha before serving.

Notes

Make It Perfect

  • Don’t overbake: You want set bars, not dry bars. Pull them when the center is just set.
  • Sift your matcha if it’s clumpy - this prevents dark streaks.
  • Fresh lemon juice matters here. It keeps the flavor bright and clean.
  • Let them cool fully before slicing. They cut cleaner once completely cooled (or even chilled).

Storage & Make-Ahead

  • Store in an airtight container in the fridge for up to 4 days.
  • These are even better on day 2 once the flavors settle.
  • Freeze (ungarnished) for up to 1 month. Thaw overnight in the fridge.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

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