About the Recipe
These Matcha Lemon Squares are what happen when you take a classic lemon bar and give it a small twist. You still get that bright, tangy lemon filling and buttery crust, but the matcha adds a gentle earthy note that keeps things balanced and interesting — not overpowering, just enough to make you pause and go back for another bite.
If you’ve tried my matcha macarons, you already know how well matcha plays with sweetness when it’s used thoughtfully. And if lemon desserts are your thing, this sits right alongside my lemon pistachio cake - fresh, not too heavy, and perfect with coffee. I’d even put these in the same category as bakes like my orange poppy seed loaf: familiar flavors, just nudged in a slightly different direction.
They’re easy to make, slice neatly, and work just as well for sharing as they do for stashing in the fridge for later. Nothing fussy — just a solid, reliable bake with a bit of personality.
Unique Flavor Combination: The earthy matcha pairs beautifully with zesty lemon, offering a refreshing twist on traditional lemon squares that’s both balanced and unique.
Bright, Natural Color: The matcha adds a natural green hue, giving these lemon squares a visually appealing pop of color without artificial dyes.
Perfect Balance of Sweet and Tangy: These bars are both sweet and slightly tart, with matcha adding depth and the lemon bringing a fresh, tangy brightness.
Soft, Smooth Texture: The creamy lemon filling sits atop a tender crust, making these squares soft, smooth, and easy to bite into—a true dessert delight.
Ideal for Matcha Lovers: For anyone who loves matcha, these lemon squares are a delicious way to enjoy the flavor in a dessert form, with a refreshing citrusy edge.
Easy Make-Ahead Dessert: Matcha lemon squares can be made ahead and chilled, making them perfect for gatherings, potlucks, or simply enjoying a ready-to-go treat from the fridge.
What You'll Love
What type of matcha is best for these lemon squares? Use culinary-grade matcha for its bright color and slightly earthy flavor. It’s perfect for baking, as it complements the lemon without overpowering the sweetness.
Can I adjust the amount of matcha? Yes! If you prefer a more subtle matcha flavor, reduce the amount slightly. For a stronger taste, you can add a bit more, but be mindful as matcha can become bitter if overused.
Do these need to be refrigerated? Yes, for the best texture and freshness, store your matcha lemon squares in an airtight container in the refrigerator. They can last up to 5 days chilled.
Can I make matcha lemon squares gluten-free? Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free without sacrificing texture.
How do I create a vibrant green color in the squares? To keep the green color bright, avoid overbaking the squares, as excessive heat can dull the matcha's natural hue. Culinary-grade matcha also provides a more vivid color.
Frequently asked Questions
Ingredints Explained
Matcha powder: Adds color, depth, and that subtle earthy flavor. A good-quality culinary matcha works best here.
Lemon zest & juice: This is where the brightness comes from. Fresh juice makes a noticeable difference.
Powdered sugar (in the crust): Keeps the crust tender instead of crunchy.
Eggs: Help the filling set into that classic lemon-bar texture.
Candied ginger (optional): Adds little pops of warmth and spice that work beautifully with both matcha and lemon.
Ingredients
For the Crust:
125g all-purpose flour (1 cup)
113g unsalted butter, softened (½ cup)
30g powdered sugar (¼ cup)
6g matcha powder (1 tablespoon)
For the Filling:
4 large eggs
300g granulated sugar (1½ cups)
30g all-purpose flour (¼ cup)
12g matcha powder (2 tablespoons)
2g baking powder (½ teaspoon)
Zest of 1 lemon
60ml fresh lemon juice (¼ cup)
30g finely chopped candied ginger (¼ cup, optional)
Preparation
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
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Make the Crust:
In a medium bowl, combine the flour, softened butter, powdered sugar, and matcha powder.
Mix until the ingredients come together to form a crumbly dough.
I like to use my hands for this because I can feel around for the larger chunks and I feel like I have more control over making sure everything is well incorporated. But if you prefer to mix it up with a food processor, that option can work as well.
Press the dough evenly into the bottom of the prepared baking pan.
Bake the crust for about 15 minutes or until it's set and lightly golden.
Prepare the Filling:
In a separate bowl, whisk together the eggs, granulated sugar, flour, matcha powder, baking powder, lemon zest, and lemon juice until well combined.
If you want to add an extra layer of flavor to your squares why not try little crumbles of candied ginger. Simply sprinkle them over the filling before baking. Don't be surprised, they will sink into the filling slightly because of their weight. They add delightful bursts of spice to the earthy lemon flavors already present.
Bake the Bars:
Pour the filling over the pre-baked crust.
Bake for an additional 20-25 minutes or until the filling is set and the edges are lightly golden.
Cool and Slice:
Allow the matcha bars to cool completely in the pan.
Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Place them on a cutting board and slice into squares.
Optional Garnish:
Dust the top of the bars with a bit of extra matcha powder for a decorative touch.
Serve:
Serve the matcha bars with a dollop of whipped cream or icecream for an added indulgence.
Recipe Card
Chef's Notes
Use fresh lemon juice - bottled won’t give you the same brightness.
Don’t overbake; the bars will continue to firm up as they cool.
Sift the matcha if it’s clumpy to avoid dark streaks.
If your matcha is very strong, you can slightly reduce the amount for a softer flavor.
Storage Tips
Store in an airtight container in the fridge for up to 4 days.
These bars actually taste even better the next day.
You can freeze them (without garnish) for up to 1 month - thaw in the fridge.