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Lemon Squares

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

  • Yield: Makes about 3 dozen
Lemon Squares

Source: Martha Stewart Living, April

Ingredients

  • 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

Directions

  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 Note

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

Reviews (3)

  • ShawnEC 22 Apr, 2011

    This is the best lemon square recipe I have tried. The gooey treats consistently knock the socks off of people who try them. The filling is outstanding and plentiful.

  • Veronica_Ocejo 6 May, 2008

    I used the recipe and it was a bit sweet (I also used Meyer lemons) but I have a sweet tooth so I loved them.

  • gretchenjean 19 Dec, 2007

    I reduced the sugar to 2 1/2 cups and thought the flavor perfect. But the almonds on top seemed out of place and made the cookies even more difficult to cut into neat squares. They were terribly messy to cut, and still are impossible to eat without a lot of finger-licking, so I am not sure I want to serve them on my platter of Christmas cookies. I won't make them again.

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