Martha Stewart Lemon Squares Recipe
Do you love bright, citrus treats? The Martha Stewart Lemon Squares Recipe is a true classic.
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.
Notes
➜ 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.