Do you love bright, citrus treats? The Martha Stewart Lemon Squares Recipe is a true classic. This Martha Stewart Lemon Squares Recipe delivers the perfect sweet-tart balance.
Many people want to learn how to make Martha Stewart Lemon Squares at home. This guide makes the Martha Stewart Lemon Squares Recipe simple for everyone. Let’s bake!
What Makes This Recipe Special
This recipe is famous for its incredible flavor. The lemon filling is very tart and bold. It tastes like fresh sunshine in every bite.
The texture is also a huge selling point. You get a buttery, shortbread crust on the bottom. The top is a smooth, creamy lemon custard.
It is very easy to make this dessert. You only need basic pantry items to start. The prep time is quite fast. Most of your time is spent waiting for it to bake. It is a timeless treat for any party.
Equipment List
- Baking Pan: You need a square pan for the bars.
- Parchment Paper: This stops the crust from sticking to metal.
- Mixing Bowls: Use these to mix dry and wet ingredients.
- Whisk: This helps make the lemon filling very smooth.
- Pastry Blender: Use this to mix butter into the flour.
- Citrus Juicer: This helps you get juice from fresh lemons.
- Zester: Use this to get the flavorful yellow skin.
- Wire Rack: This helps the bars cool down quickly.
- Sifter: Use this to dust sugar on the top.
Ingredients You Need for Martha Stewart Lemon Squares Recipe
- All-Purpose Flour: This forms the base of your buttery crust.
- Unsalted Butter: This makes the shortbread rich and very flaky.
- Confectioners’ Sugar: This sweetens the crust and the topping.
- Salt: A tiny bit makes the lemon flavor pop.
- Granulated Sugar: This balances the sour taste of the lemons.
- Fresh Eggs: These help the lemon custard set firmly.
- Lemon Juice: Fresh juice gives the best tart flavor.
- Lemon Zest: This adds a deep citrus aroma to bars.
How to Assemble
1. Prepare Your Baking Pan
Line your square pan with parchment paper first. Leave a little paper hanging over the edges. This helps you lift the bars out later.
2. Make the Shortbread Crust
Mix flour, butter, sugar, and salt together well. Press the mixture into the bottom of your pan. Make sure the layer is even and flat.
3. Bake the Crust First
Put the crust in the hot oven now. Bake it until it looks a light golden brown. This keeps the crust crisp under the filling.
4. Mix the Lemon Filling
Whisk the eggs and granulated sugar in a bowl. Add the lemon juice, zest, and some flour. Whisk until the mixture is completely smooth.
5. Add Filling to Hot Crust
Pour the lemon liquid over the warm baked crust. Do this carefully so the crust stays in place. This helps the layers bond together.
6. Bake Until Set
Put the pan back into the oven. Bake until the center does not jiggle much. The edges should be a very light brown.
7. Cool the Lemon Squares
Let the pan cool on a wire rack. Then, put it in the fridge to chill. Chilling makes the squares much easier to cut.
Recipe Success Tips
➜ Use fresh lemons instead of bottled juice for flavor.
➜ Cold butter makes the shortbread crust very flaky.
➜ Do not overbake the filling or it might crack.
➜ Wipe your knife between every cut for clean squares.
➜ Dust the sugar right before you serve the treats.
➜ Tap the pan to remove air bubbles before baking.
➜ Let the crust cool slightly before adding the liquid.
➜ Always use room temperature eggs for a smooth mix.
How To Store Leftover
You should keep these lemon squares in the fridge. Place them in an airtight container for safety. Use wax paper between layers to prevent sticking.
They stay fresh for about four to five days. You can also freeze them for one month. Thaw them in the fridge before you eat them. Cold lemon squares taste very refreshing on a hot day.
Sides & Pairings Suggestions
These squares taste great with a cup of tea. You can also serve them with fresh berries. Blueberries and raspberries go well with the tart lemon.
A dollop of whipped cream adds a nice richness. Some people like a scoop of vanilla ice cream. The cold cream balances the sharp citrus flavor perfectly. It is a wonderful dessert for a light lunch.
Nutritions
- Total Calories: 210 kcal
- Total Fat: 9g
- Carbohydrates: 30g
- Protein: 3g
- Sugar: 22g
FAQs about Martha Stewart Lemon Squares Recipe
Can I use limes instead of lemons?
Yes, you can use limes for a different flavor. The steps stay exactly the same for this recipe.
Why is my lemon filling too soft?
You might need to bake it for longer. Ensure the eggs are large to help the filling set.
Can I make these bars gluten-free?
Yes, use a 1-to-1 gluten-free flour blend. The texture will be very similar to the original.
Why did my crust get soggy?
You must bake the crust before adding the filling. This creates a seal so the juice stays on top.
Final Thoughts
The Martha Stewart Lemon Squares Recipe is a classic for a reason. It is simple, bright, and very delicious. Now you know how to make Martha Stewart Lemon Squares easily.
The ingredients for Martha Stewart Lemon Squares Recipe are likely in your kitchen. This dessert will impress your friends and family.
It is the perfect mix of sweet and sour. Give this recipe a try today. You will love every bite of these citrus bars!
More Amazing Recipes
- Martha Stewart Tartar Sauce Recipe
- Martha Stewart Pecan Bars Recipe
- Martha Stewart Beef Chili Recipe
- Martha Stewart Spaghetti Squash Recipe
Martha Stewart Lemon Squares Recipe
Equipment
- Baking Pan
- Parchment paper
- Mixing Bowls
- Whisk
- Pastry blender
- Citrus juicer
- Zester
- Wire rack
- Sifter
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Unsalted Butter
- 1/2 cup Confectioners’ Sugar
- 1/2 tsp Salt
- 2 cups Granulated Sugar
- 4 large Eggs
- 6 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 1/4 cup All-Purpose Flour for filling
Instructions
1. Prepare Your Baking Pan
- Line your square pan with parchment paper first. Leave a little paper hanging over the edges. This helps you lift the bars out later.
2. Make the Shortbread Crust
- Mix flour, butter, sugar, and salt together well. Press the mixture into the bottom of your pan. Make sure the layer is even and flat.
3. Bake the Crust First
- Put the crust in the hot oven now. Bake it until it looks a light golden brown. This keeps the crust crisp under the filling.
4. Mix the Lemon Filling
- Whisk the eggs and granulated sugar in a bowl. Add the lemon juice, zest, and some flour. Whisk until the mixture is completely smooth.
5. Add Filling to Hot Crust
- Pour the lemon liquid over the warm baked crust. Do this carefully so the crust stays in place. This helps the layers bond together.
6. Bake Until Set
- Put the pan back into the oven. Bake until the center does not jiggle much. The edges should be a very light brown.
7. Cool the Lemon Squares
- Let the pan cool on a wire rack. Then, put it in the fridge to chill. Chilling makes the squares much easier to cut.
