Martha Stewart​ Lemon Squares

This easy and delicious recipe for Martha Stewart’s Lemon Squares is the perfect balance of sweet and tangy. With a buttery crust and creamy lemon filling, it’s a simple treat that can be made with common ingredients you likely have on hand. A refreshing dessert that’s sure to impress!

Recipe Ingredients:

• ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
• ½ cup confectioners’ sugar, plus more for dusting
• ¼ teaspoon salt
• 1 cup all-purpose flour, (spooned and leveled)
• 4 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• ¾ cup fresh lemon juice (from about 3 lemons)

How To Make Lemon Squares?

1. Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Butter an 8-inch (20cm) square baking pan. Line the bottom with parchment paper, leaving an overhang on two sides, and butter the paper.
2. Make the crust: Using an electric mixer, beat the butter, sugar, and salt until light and fluffy. Add the flour and mix on low just until combined. Press the dough into the bottom and ½ inch (1.25cm) up the sides of the prepared pan. Prick all over with a fork. Bake for 15-20 minutes, or until lightly golden.
3. Make the filling: In a large bowl, whisk together the egg yolks, condensed milk, and lemon juice until smooth. Pour the mixture over the hot crust and return to the oven. Bake for 25-30 minutes, or until the filling is set.
4. Cool and refrigerate: Let the squares cool completely in the pan. Refrigerate for about 2 hours, or until the filling is firm (up to 3 days).
5. Serve: Using the parchment paper overhang, lift the cake out of the pan and onto a work surface. Cut into 16 squares and dust with confectioners’ sugar.

Recipe Tips:

• Use fresh lemons for the best flavor. Freshly squeezed lemon juice makes the filling more vibrant and tangy compared to bottled juice.
• Don’t overmix the crust dough. Mix just until combined to avoid a tough crust.
• Let the squares cool completely before refrigerating. This helps the filling set properly and prevents it from being too runny.
• Chill the squares for at least 2 hours to ensure the filling firms up and is easy to cut.
• Dust with powdered sugar just before serving for a beautiful finish that adds sweetness without overpowering the lemon flavor.

How To Store Leftovers?

• Refrigerate: Let the leftover Lemon Squares cool to room temperature. Once cooled, cover them tightly and store in the refrigerator for up to 3 days.  
• Freeze: If you want to freeze Lemon Squares, wrap them tightly in plastic wrap or foil and place them in an airtight container. They can be frozen for up to 1 month. To thaw, leave them in the fridge overnight before serving.
• Reheat: Preheat the oven to 300°F (150°C). Place the Lemon Squares on a baking sheet and cover them loosely with foil. Heat for about 5-10 minutes until warmed through.

Nutrition Facts

Serving Size: 1 square (approximately 38g)

• Calories: 139
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 90mg
• Potassium: 40mg
• Total Carbohydrate: 17g
• Dietary Fiber: 0g
• Sugars: 17g
• Protein: 1g

Check out More Recipes:

• Martha Stewart Zucchini Bread​
• Martha Stewart Cream Cheese Pound Cake​
• Martha Stewart Vanilla Pound Cake Recipe​
• Martha Stewart Lemon Pound Cake​
• Martha Stewart Pumpkin Cheesecake​