How to Make Lemon Pineapple Squares

Kalamansi and Pineapple Squares

Course Dessert
Cuisine Fusion
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Cooling time 3 hours
Servings 9 large squares
Author Connie Veneracion


For the crust:

  • ½ cup confectioner’s (powdered) sugar
  • 2 cups all-purpose flour
  • 1 cup butter

For the filling:

  • 2 ¼ cups granulated sugar
  • ¾ teaspoon salt
  • 1 ½ teaspoon baking powder
  • ¾ cup all-purpose flour
  • 6 eggs
  • ¼ cup kalamansi juice (lemon or lime will work too!)
  • ¼ cup pineapple juice

To garnish

  • additional powdered sugar optional


  • Preheat the oven to 350F.
  • Grease and line an 8" x 8" baking pan.
  • Make the crust. Sift together the flour and the powdered sugar.
  • Cut the butter into small pieces and cut into the flour mixture until the texture resembles small peas.
  • Dump into the prepared pan and press lightly with the fingers.
  • Bake in a 350F oven for 15 minutes.
  • While the crust bakes, prepare the filling.
  • Sift together the sugar, flour, baking powder and salt. Set aside.
  • In another bowl, beat the eggs until thick.
  • Pour the eggs into the flour mixture and mix to blend.
  • Pour in the kalamansi and pineapple juices and mix until well blended.
  • Pour the filling over the baked crust and bake in a 300F oven for one hour or until a toothpick inserted at the center comes out clean.
  • Cool completely.
  • Cut into nine squares (or 12 if you prefer smaller squares) and, optionally, sprinkle with powdered sugar before serving.



To store, refrigerate in an air-tight container. If stacking in several layers, separate each layer with non-stick baking paper.
Microwave for 10 seconds before serving.
The lemon squares are best served warm.