Martha Stewart Lemon Squares

Bright, tangy lemon filling rests atop a buttery shortbread crust in these classic squares that balance sweetness and citrus perfectly. Each bite delivers a harmonious contrast between the crisp base and silky filling, creating a refreshing dessert that brings sunshine to any occasion. These squares embody elegant simplicity, requiring just a handful of basic ingredients to create something truly extraordinary.

I discovered this recipe years ago while searching for the perfect spring dessert for my daughter's garden party. After trying countless versions, this one became our family standard, earning a permanent spot in our recipe collection. Even my mother-in-law, who rarely gives compliments, requested the recipe.

Perfect Crust Components

• Unsalted Butter: Use high-quality butter at room temperature for the most tender, flavorful crust.
• Confectioners' Sugar: Creates a more delicate texture than granulated sugar would provide.
• All-Purpose Flour: Measured properly by spooning into measuring cups and leveling for consistent results.
• Salt: Even in sweet recipes, salt enhances flavors and balances sweetness.

Luscious Filling Ingredients

• Egg Yolks: Create a rich, custard-like filling with beautiful yellow color.
• Sweetened Condensed Milk: Provides sweetness and creamy texture without requiring heavy cream.
• Fresh Lemon Juice: Always use freshly squeezed lemons for the brightest, most authentic flavor.

Creating Perfect Lemon Squares

Crust Creation:

Begin with room temperature butter for proper aeration when mixing with sugar. Work the dough minimally once flour is added to maintain tenderness, then press gently into your prepared pan without compacting too firmly.

Filling Finesse:

Whisk egg yolks thoroughly before adding other ingredients to ensure a silky-smooth filling. The mixture will thicken slightly when lemon juice is added to the condensed milk - this is the perfect consistency for baking.

Baking Brilliance:

Watch the crust carefully during initial baking to achieve golden perfection without over-browning. The filling should appear set but maintain a slight jiggle in the center when done.

Cooling Consideration:

Allow squares to cool completely at room temperature before refrigerating. This gradual cooling prevents condensation from forming on the surface and helps develop the best texture.

Pin it

Growing up, my grandmother always kept a lemon tree in her backyard. Every spring, we would gather the brightest lemons and spend an afternoon making these squares. She taught me that rubbing the lemons on the counter before juicing releases more of their essential oils, intensifying the flavor in the final dessert.

Sensational Serving

Present these beautiful squares on a white porcelain platter dusted with additional confectioners' sugar. For special occasions, add thin lemon slices and fresh mint leaves as garnish. Serve slightly chilled for the best texture and flavor contrast.

Delightful Variations

Transform these classic lemon squares by adding fresh blueberries to the filling before baking, creating beautiful bursts of color and flavor. For a more complex citrus profile, mix lemon juice with lime or even blood orange juice.

Storage Solutions

Keep these squares refrigerated in an airtight container, separating layers with parchment paper to prevent sticking. They maintain their best texture for up to three days, though they rarely last that long in my household.

Over my years of baking, I've learned that the simplest desserts often create the most lasting impressions. These lemon squares, with their perfect balance of flavors and textures, have graced countless celebrations in my home. From casual family gatherings to elegant dinner parties, they never fail to delight guests with their bright flavor and beautiful presentation. The magic lies in quality ingredients and careful attention to detail - proving that sometimes, the classics truly are unbeatable.

Pin it

Frequently Asked Questions

→ Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled can work in a pinch. The taste won't be as vibrant.

→ Why did my crust get too hard?

You may have overmixed the dough or overbaked it. Mix just until combined and watch carefully while baking.

→ Can I make these ahead?

Yes! They keep well in the refrigerator for up to 3 days. Cut just before serving for the neatest squares.

→ Why is my filling not setting?

It might need more time in the oven or more chilling time. The filling should be firm to the touch before cutting.

→ Can I freeze lemon squares?

Yes, wrap well and freeze for up to 1 month. Thaw in the refrigerator and dust with fresh sugar before serving.