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All Reviews for Tangy Lemon Squares
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Makes 16
lemon squares
Ingredients
For the Crust
Non-stick cooking spray
3/4 cup all-purpose flour (spooned and leveled)
1/3 cup confectioners’ sugar, plus 1 tablespoon for sifting
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
For the Lemon Filling
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Cook's Notes
If you don’t have a food processor, you can make the crust by mixing together the dry ingredients in a large bowl, and then rubbing in the butter with your fingers.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Makes 16
lemon squares
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Makes 16
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Makes 16
prep: 20 mins
total: 2 hrs 15 mins
prep:
20 mins
total:
2 hrs 15 mins
Yield: Makes 16
Makes 16
lemon squares
lemon squares
Ingredients
Ingredients
Non-stick cooking spray
3/4 cup all-purpose flour (spooned and leveled)
1/3 cup confectioners’ sugar, plus 1 tablespoon for sifting
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
Make the crust: In a food processor, pulse flour with confectioners’ sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners’ sugar over the top. Cut into 16 squares.
Cook's Notes
If you don’t have a food processor, you can make the crust by mixing together the dry ingredients in a large bowl, and then rubbing in the butter with your fingers.
Cook’s Notes
If you don’t have a food processor, you can make the crust by mixing together the dry ingredients in a large bowl, and then rubbing in the butter with your fingers.
Reviews (27)
Add Rating & Review
482 Ratings
5 star values:
100
4 star values:
100
3 star values:
166
2 star values:
86
1 star values:
30
Load More Reviews
Reviews (27)
Add Rating & Review
482 Ratings
5 star values:
100
4 star values:
100
3 star values:
166
2 star values:
86
1 star values:
30
Add Rating & Review
482 Ratings
5 star values:
100
4 star values:
100
3 star values:
166
2 star values:
86
1 star values:
30
482 Ratings
5 star values:
100
4 star values:
100
3 star values:
166
2 star values:
86
1 star values:
30
482 Ratings
5 star values:
100
4 star values:
100
3 star values:
166
2 star values:
86
1 star values:
30
- 5 star values:
- 100
- 4 star values:
- 100
- 3 star values:
- 166
- 2 star values:
- 86
- 1 star values:
- 30
Martha Stewart Member
Rating: 1 stars
09/09/2014
Followed the directions exactly but had the same problem as another reviewer. The lemon filling went under the crust during baking. Have made other lemon bar recipes without this problem. Will not make this again.
Martha Stewart Member
Rating: Unrated
08/12/2014
I made the lemon squares yesterday for our weekly family dinner. One of my family members celebrated her birthday yesterday, and she loves lemon pie. The squares were delicious and easy to make, but the 1/2 t salt printed in the recipe was a little too much. According to Sarah's video recipe, she used 1/4 t salt. Also, the next time I make them (later this week) I will bake the crust a little longer for a crunchier base and add the zest of a lemon to the filling for a stronger lemon flavor.
Martha Stewart Member
Rating: Unrated
08/08/2014
the baking time is affected by the size pan. Compare the two pictures. One bar is taller than the other, since it was baked in a smaller pan.
The flatter square was baked in a larger pan and would have baked more quickly.
I suggest cutting them smaller so when you crave another, like NOW, there might be one left.
Martha Stewart Member
Rating: Unrated
05/19/2014
The lemon squares were delicious and easy to make. They took much longer to bake (almost 15 minutes more) because the center was still very liquid so I just kept watch until they were finished, which was easy because the baked areas were very distinctive visually . Everyone enjoyed them so I'll be making them again! And yes, the cornstarch goes in the crust mixture, just like many cookie recipes.
Martha Stewart Member
Rating: 5 stars
03/03/2014
There is no typo in the recipe. Do follow it as written. The corn starch does, indeed, go in the crust, and the filling will absolutely set just the way it should if you follow the recipe as it is written. Corn starch is often used in many crust recipes. This is not uncommon. This is, without a doubt, the best lemon squares recipe. I have tried many (far too many) and found several others that were ok, but this one blows them all away. The crust is perfect, the filling is heavenly. To die for!
Martha Stewart Member
Rating: 5 stars
01/18/2014
I have made these time and time again ,love them the lady who said there was a typo on the cornstarch -recipe is correct cornstarch in the crust makes for a tender crust that's why it is used in shortbread cookies , they come out perfect for me , as for being gooey make sure you're adding your flour to your filling and do sift it into the wet so it does not clump up
Martha Stewart Member
Rating: Unrated
11/27/2013
ATTENTION ALL! THERE IS A TYPO IN THE RECIPE! THE CORNSTARCH SHOULD NOT GO IN THE CRUST, IT SHOULD GO IN THE FILLING!! IF YOU PUT THE CORNSTARCH IN THE CRUST INSTEAD OF THE FILLING IT MAKES THE FILLING FAR TOO LIQUID-Y.
Martha Stewart Member
Rating: Unrated
07/05/2012
The flavor of these lemon squares was on par with what I had in mind, however, the consistency was a bit less set than other recipes and left the squares a bit extra "gooey." Maybe I'm just too picky, though.
Martha Stewart Member
Rating: Unrated
06/29/2012
These are in the oven right now. The recipe is very similar, if not the same to one I used to make years ago. I think this one calls for more lemon juice than the old one and I added the zest of a lemon because I like lots of flavor.
I didn't have any parchment so greased the pan instead. I'm taking them to a luncheon tomorrow and as long as I don't burn them, I think they'll be a hit.
Martha Stewart Member
Rating: Unrated
08/15/2011
Delicious!!
The lemon flavor is perfect - tart and not too sweet. The crust is also excellent. I will make these again and again!
Martha Stewart Member
Rating: Unrated
01/22/2011
Never made lemon squares before, but these were great! They were easy to make and were very good! I will be making these again.
Martha Stewart Member
Rating: Unrated
01/13/2011
These were unfortunately the worst lemon squares I have ever made. I left them in the oven for five more minutes and they really never set ... they were gooey, too tart, and just kind of gross.
Martha Stewart Member
Rating: Unrated
05/27/2009
Used this recipe for my first time baking lemon bars for a family get-together and got several complements on them! These bars taste so much better and fresher than store-bought ones, and are easy to make. I will definitely be using this recipe again!
Martha Stewart Member
Rating: Unrated
03/24/2009
This is a favorite, and a great desert in a pinch pretty much any meal. We sold them in the bakery by the tray full. My favorite treat as a child and still carrying 40 pounds from eating them.
Martha Stewart Member
Rating: Unrated
02/06/2009
02-06-09 at 9:30 p.m.
I have made these for woman at the office. They could"nt get enough of them . they raved about the lemon bars...
Martha Stewart Member
Rating: Unrated
09/11/2008
I tripled the recipe and baked it in a 1/2 sheet pan for my friends at my Home Depot. They loved it!
gardenlady
Martha Stewart Member
Rating: Unrated
09/01/2008
Fantastico! I tried this twice, and it's both perfect... My family and friends love it! Thanks a lot!!!
Martha Stewart Member
Rating: Unrated
08/10/2008
We LOVE this recipe. Second time I made it for a dinner party I thought I ruined it because after chilling the crust I forgot to bake first and then add fillilng. I chilled and filled and stuck in the oven then realized my mistake. Unsure what to do but decided to go with the flow. Left in the oven for about 35 minutes at 350. Looked okay when I pulled out of oven. Served a few hours later to guests and no one, including me, would have guessed the boo-boo I had made. Still really yummy.
Martha Stewart Member
Rating: Unrated
05/21/2008
Is this the same recipe from the new Cookie Book? I gave my sister a copy of the book a few weeks ago and she made the lemon bar recipe. It was out of this world delicious!!!!
Martha Stewart Member
Rating: Unrated
05/11/2008
I first made these squares about a year ago, and they were a hit with my family. Since then they've been made for potlucks at work and whenever we were in the mood for a lemony treat.
My wife loves them, and I enjoy making them for her.
Martha Stewart Member
Rating: Unrated
03/26/2008
Here is my Mom's lemon squares, not had any problems....start with the base -
1 cup flour,1/2 cup butter,1/4 cup granulated sugar,mix together and press firmly into greased 9 X 9 pan - Bake 15 min. at 350 degrees.
2 eggs, 2 tblsp.lemon juice,1cup granulated sugar, 2 tblsp.flour, 1/2 tsp.baking powder. Beat eggs with fork, mix in remaining ingredients
Martha Stewart Member
Rating: Unrated
02/03/2008
I just made this recipe and they turned out beautifully! I added a little lemon zest to the juice because I like lemon desserts with a lot of zing, but otherwise I followed the recipe verbatim. Sorry some had trouble, but I would recommend it.
Martha Stewart Member
Rating: Unrated
12/29/2007
kristina, i made lemon bars with a very similar recipe today and got the same weird inverted crust over filling. this was, however, due to my intentional undermixing the filling. the first two times i made it i really whipped up the eggs until they doubled in volumn. the result was too fluffy and flakey and got messy when i tried to cut it. today i just gently stirred the eggs with rest of ingredients without whipping them, to try and get a creamier topping. so that's what went wrong here...
Martha Stewart Member
Rating: Unrated
11/21/2007
I did not like this recipe... after baking and following directions exactly, the crust melted away and seemed to end up on top. The middle was too gooey, and way to tart. I tried it a second time just in case i did something wrong... and same thing. I would not recommend this recipe!
Martha Stewart Member
Rating: 1 stars
09/09/2014
Followed the directions exactly but had the same problem as another reviewer. The lemon filling went under the crust during baking. Have made other lemon bar recipes without this problem. Will not make this again.
Rating: 1 stars
Rating: Unrated
08/12/2014
I made the lemon squares yesterday for our weekly family dinner. One of my family members celebrated her birthday yesterday, and she loves lemon pie. The squares were delicious and easy to make, but the 1/2 t salt printed in the recipe was a little too much. According to Sarah's video recipe, she used 1/4 t salt. Also, the next time I make them (later this week) I will bake the crust a little longer for a crunchier base and add the zest of a lemon to the filling for a stronger lemon flavor.
Rating: Unrated
Rating: Unrated
08/08/2014
the baking time is affected by the size pan. Compare the two pictures. One bar is taller than the other, since it was baked in a smaller pan.
The flatter square was baked in a larger pan and would have baked more quickly.
I suggest cutting them smaller so when you crave another, like NOW, there might be one left.
Rating: Unrated
05/19/2014
The lemon squares were delicious and easy to make. They took much longer to bake (almost 15 minutes more) because the center was still very liquid so I just kept watch until they were finished, which was easy because the baked areas were very distinctive visually . Everyone enjoyed them so I'll be making them again! And yes, the cornstarch goes in the crust mixture, just like many cookie recipes.
Rating: 5 stars
03/03/2014
There is no typo in the recipe. Do follow it as written. The corn starch does, indeed, go in the crust, and the filling will absolutely set just the way it should if you follow the recipe as it is written. Corn starch is often used in many crust recipes. This is not uncommon. This is, without a doubt, the best lemon squares recipe. I have tried many (far too many) and found several others that were ok, but this one blows them all away. The crust is perfect, the filling is heavenly. To die for!
Rating: 5 stars
Rating: 5 stars
01/18/2014
I have made these time and time again ,love them the lady who said there was a typo on the cornstarch -recipe is correct cornstarch in the crust makes for a tender crust that's why it is used in shortbread cookies , they come out perfect for me , as for being gooey make sure you're adding your flour to your filling and do sift it into the wet so it does not clump up
Rating: Unrated
11/27/2013
ATTENTION ALL! THERE IS A TYPO IN THE RECIPE! THE CORNSTARCH SHOULD NOT GO IN THE CRUST, IT SHOULD GO IN THE FILLING!! IF YOU PUT THE CORNSTARCH IN THE CRUST INSTEAD OF THE FILLING IT MAKES THE FILLING FAR TOO LIQUID-Y.
Rating: Unrated
07/05/2012
The flavor of these lemon squares was on par with what I had in mind, however, the consistency was a bit less set than other recipes and left the squares a bit extra "gooey." Maybe I'm just too picky, though.
Rating: Unrated
06/29/2012
These are in the oven right now. The recipe is very similar, if not the same to one I used to make years ago. I think this one calls for more lemon juice than the old one and I added the zest of a lemon because I like lots of flavor.
I didn't have any parchment so greased the pan instead. I'm taking them to a luncheon tomorrow and as long as I don't burn them, I think they'll be a hit.
Rating: Unrated
08/15/2011
Delicious!!
The lemon flavor is perfect - tart and not too sweet. The crust is also excellent. I will make these again and again!
Rating: Unrated
01/22/2011
Never made lemon squares before, but these were great! They were easy to make and were very good! I will be making these again.
Rating: Unrated
01/13/2011
These were unfortunately the worst lemon squares I have ever made. I left them in the oven for five more minutes and they really never set ... they were gooey, too tart, and just kind of gross.
Rating: Unrated
05/27/2009
Used this recipe for my first time baking lemon bars for a family get-together and got several complements on them! These bars taste so much better and fresher than store-bought ones, and are easy to make. I will definitely be using this recipe again!
Rating: Unrated
03/24/2009
This is a favorite, and a great desert in a pinch pretty much any meal. We sold them in the bakery by the tray full. My favorite treat as a child and still carrying 40 pounds from eating them.
Rating: Unrated
02/06/2009
02-06-09 at 9:30 p.m.
I have made these for woman at the office. They could"nt get enough of them . they raved about the lemon bars...
Rating: Unrated
09/11/2008
I tripled the recipe and baked it in a 1/2 sheet pan for my friends at my Home Depot. They loved it!
gardenlady
Rating: Unrated
09/01/2008
Fantastico! I tried this twice, and it's both perfect... My family and friends love it! Thanks a lot!!!
Rating: Unrated
08/10/2008
We LOVE this recipe. Second time I made it for a dinner party I thought I ruined it because after chilling the crust I forgot to bake first and then add fillilng. I chilled and filled and stuck in the oven then realized my mistake. Unsure what to do but decided to go with the flow. Left in the oven for about 35 minutes at 350. Looked okay when I pulled out of oven. Served a few hours later to guests and no one, including me, would have guessed the boo-boo I had made. Still really yummy.
Rating: Unrated
05/21/2008
Is this the same recipe from the new Cookie Book? I gave my sister a copy of the book a few weeks ago and she made the lemon bar recipe. It was out of this world delicious!!!!
Rating: Unrated
05/11/2008
I first made these squares about a year ago, and they were a hit with my family. Since then they've been made for potlucks at work and whenever we were in the mood for a lemony treat.
My wife loves them, and I enjoy making them for her.
Rating: Unrated
03/26/2008
Here is my Mom's lemon squares, not had any problems....start with the base -
1 cup flour,1/2 cup butter,1/4 cup granulated sugar,mix together and press firmly into greased 9 X 9 pan - Bake 15 min. at 350 degrees.
2 eggs, 2 tblsp.lemon juice,1cup granulated sugar, 2 tblsp.flour, 1/2 tsp.baking powder. Beat eggs with fork, mix in remaining ingredients
Rating: Unrated
02/03/2008
I just made this recipe and they turned out beautifully! I added a little lemon zest to the juice because I like lemon desserts with a lot of zing, but otherwise I followed the recipe verbatim. Sorry some had trouble, but I would recommend it.
Rating: Unrated
12/29/2007
kristina, i made lemon bars with a very similar recipe today and got the same weird inverted crust over filling. this was, however, due to my intentional undermixing the filling. the first two times i made it i really whipped up the eggs until they doubled in volumn. the result was too fluffy and flakey and got messy when i tried to cut it. today i just gently stirred the eggs with rest of ingredients without whipping them, to try and get a creamier topping. so that's what went wrong here...
Rating: Unrated
11/21/2007
I did not like this recipe... after baking and following directions exactly, the crust melted away and seemed to end up on top. The middle was too gooey, and way to tart. I tried it a second time just in case i did something wrong... and same thing. I would not recommend this recipe!
All Reviews for Tangy Lemon Squares
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tangy Lemon Squares
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
