New This Month

Perfect Lemon Squares


No pucker face here. The sweet, flaky crust balances the tartness in these lemon squares.

  • Yield: Makes about 3 dozen


  • 2 cups all-purpose flour, sifted
  • 1/2 cup confectioners' sugar, sifted, plus more for dusting
  • 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
  • 6 large eggs
  • 3 cups granulated sugar
  • Grated zest of 3 lemons
  • 1 cup plus 2 tablespoons, freshly squeezed lemon juice (about 7 lemons)
  • 1 cup blanched almonds, chopped and toasted


  1. Heat oven to 325 degrees. In a medium bowl, combine 1 1/2 cups flour and confectioners' sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.

  2. Reduce oven to 300 degrees. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners' sugar, slice into pieces with a sharp knife, and serve.

Cook's Notes

If you're fond of limes, use fresh lime juice and zest instead.

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