Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Tangy Lemon Squares 3.3 (482) 25 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 27, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 2 hrs 15 mins Yield: 16 With their crisp, buttery crust and creamy lemon filling, these little squares taste of spring. Have some with a glass of milk or a cup of tea. Ingredients For the Crust Non-stick cooking spray ¾ cup all-purpose flour (spooned and leveled) ⅓ cup confectioners' sugar, plus 1 tablespoon for sifting ¼ cup cornstarch ¼ teaspoon salt ½ cup (1 stick) cold unsalted butter, cut into small pieces For the Lemon Filling 4 large eggs 1 cup granulated sugar ⅔ cup fresh lemon juice ¼ cup all-purpose flour ½ teaspoon baking powder ½ teaspoon salt Directions Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides. Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes. Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees. Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour. Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares. Cook's Notes If you don't have a food processor, you can make the crust by mixing together the dry ingredients in a large bowl, and then rubbing in the butter with your fingers. Print