Back to Perfect Lemon Squares

All Reviews for Perfect Lemon Squares

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes about 3 dozen

Ingredients

Ingredient Checklist

2 cups all-purpose flour, sifted

1/2 cup confectioners’ sugar, sifted, plus more for dusting

3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces

6 large eggs

3 cups granulated sugar

Grated zest of 3 lemons

1 cup plus 2 tablespoons, freshly squeezed lemon juice (about 7 lemons)

1 cup blanched almonds, chopped and toasted

      Cook's Notes

If you’re fond of limes, use fresh lime juice and zest instead.

Gallery

Recipe Summary

Yield: Makes about 3 dozen

Recipe Summary

Yield: Makes about 3 dozen

Recipe Summary

Yield: Makes about 3 dozen

Yield: Makes about 3 dozen

Makes about 3 dozen

Ingredients

Ingredients

  • 2 cups all-purpose flour, sifted
  • 1/2 cup confectioners’ sugar, sifted, plus more for dusting
  • 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
  • 6 large eggs
  • 3 cups granulated sugar
  • Grated zest of 3 lemons
  • 1 cup plus 2 tablespoons, freshly squeezed lemon juice (about 7 lemons)
  • 1 cup blanched almonds, chopped and toasted

Directions

Heat oven to 325 degrees. In a medium bowl, combine 1 1/2 cups flour and confectioners’ sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.

Reduce oven to 300 degrees. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners’ sugar, slice into pieces with a sharp knife, and serve.

      Cook's Notes

If you’re fond of limes, use fresh lime juice and zest instead.

Cook’s Notes

If you’re fond of limes, use fresh lime juice and zest instead.

Reviews (3)

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

Reviews (3)

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 1
  • 3 star values:
  • 1
  • 2 star values:
  • 1
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

04/22/2011

                This is the best lemon square recipe I have tried. The gooey treats consistently knock the socks off of people who try them. The filling is outstanding and plentiful.

Martha Stewart Member

Rating: Unrated

05/06/2008

                I used the recipe and it was a bit sweet (I also used Meyer lemons) but I have a sweet tooth so I loved them.

Martha Stewart Member

Rating: Unrated

12/19/2007

                I reduced the sugar to 2 1/2 cups and thought the flavor perfect. But the almonds on top seemed out of place and made the cookies even more difficult to cut into neat squares. They were terribly messy to cut, and still are impossible to eat without a lot of finger-licking, so I am not sure I want to serve them on my platter of Christmas cookies. I won't make them again.

Martha Stewart Member

Rating: Unrated

04/22/2011

                This is the best lemon square recipe I have tried. The gooey treats consistently knock the socks off of people who try them. The filling is outstanding and plentiful.

Rating: Unrated

Rating: Unrated

05/06/2008

                I used the recipe and it was a bit sweet (I also used Meyer lemons) but I have a sweet tooth so I loved them.

Rating: Unrated

12/19/2007

                I reduced the sugar to 2 1/2 cups and thought the flavor perfect. But the almonds on top seemed out of place and made the cookies even more difficult to cut into neat squares. They were terribly messy to cut, and still are impossible to eat without a lot of finger-licking, so I am not sure I want to serve them on my platter of Christmas cookies. I won't make them again.

All Reviews for Perfect Lemon Squares

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Perfect Lemon Squares

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest