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Lemon Squares


Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, flour, eggs, and milk. But not only the ingredients are simple -- the recipe is too.

  • Prep:
  • Total Time:
  • Yield: Makes about two dozen 2-inch squares

Source: Martha Stewart Kids, Spring


For the Crust

  • 1 3/4 cups all-purpose flour
  • 12 tablespoons (1 1/2 sticks) unsalted butter, frozen
  • 3/4 cup confectioner's sugar, plus more for dusting
  • 3/4 teaspoon salt

For the Filling

  • 4 large eggs, lightly beaten
  • 1/4 cup whole milk
  • 3 tablespoons all-purpose flour
  • 1 1/3 cups granulated sugar
  • 3/4 cup freshly squeezed lemon juice (about 4 lemons)
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with waxed paper.

  2. Make crust: An adult should grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.

  3. Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes.

  4. Meanwhile, make filling: In a large (1 quart) liquid measuring cup, whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.

  5. An adult should remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. An adult should remove dish from the oven. Let cool completely on a wire rack.

  6. Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares.


The filling for these lemon squares is very tangy; if you want a less tart version, use 1/2 cup lemon juice and 1/2 cup milk.

Reviews Add a comment

  • MS10363961
    20 MAR, 2017
    Fantastic! A perfect sweet and tangy mix with a wonderful buttery crust.
  • fuserkallas
    15 DEC, 2015
    Do NOT pour the lemon filling over the hot crust or it will fall apart. Wait 2 minutes and pour carefully using the back of a spoon to make it spread as it flows. Otherwise, very yummy.
  • MS112579089
    10 JAN, 2013
    Overall I loved the recipe made it exactly as marthas, they came out perfect, they taste lemony and tarty. the thing is i can also taste them a little eggy (not much) but I can't figuer out what went wrong :(
  • 1275
    13 MAR, 2012
    I admit I was a little wary about the amount of lemon juice in this recipe, but I was determined to give it a try anyways. I loved the extra tartness! They are just what a lemon bar should be. Very yummy.... I will be making these again.
  • kdroste
    29 JUL, 2011
    this recipe is really good, nice & tart.
  • hannahlj
    16 JAN, 2011
    I have tried plenty of lemon square recipes and this one is by far my favourite. I have been making it for years! I normally add lemon zest to the crust and the filling too. It is a very strong lemon bar but a little more zest never hurts.
  • theartisankitchen
    6 MAY, 2009
    Don't overbake the crust or it will float when the filling is added. Add 2 T lemon zest to the filling. For a fun treat substitute lime juice and add 2T lime zest to the filling.
  • eteachey
    10 DEC, 2008
    3/4C Oat flour 4 T Ground Flax Seed In the crust and for the filling substituted skim milk for the whole milk....The Squares came out delicious....I would recommend this recipe to anyone...
  • eteachey
    9 DEC, 2008
    This is a great VERY YUMMY recipe...Its the same one from the new Cookie Cookbook and the taste is superb. I even experimented a bit on one of my batches using 1 C Regular All Purpose Flour
  • weimie
    1 OCT, 2008
    Opps! So sorry - was taking forever to post and thought my post didn't go thru...