Easy Martha Stewart Lemon Squares (Printable Version)
Creamy, bright lemon filling on a rich, buttery base. These squares are sweet, tangy, and super simple—just like Martha makes.
# What You'll Need:
→ For the Filling
01 -
3/4 cup fresh lemon juice (that's about 3 lemons)
02 -
1 can (14 ounces) sweetened condensed milk
03 -
4 large egg yolks
→ For the Crust
04 -
1 cup all-purpose flour, scoop and level it
05 -
1/4 teaspoon salt
06 -
1/2 cup confectioners' sugar, and some extra for dusting
07 -
1/2 cup (1 stick) unsalted butter, let it get soft
# Steps to Follow:
01 -
Pull the whole dessert out using those parchment flaps, then slice it into 16 neat pieces. Give them a shake of powdered sugar at the end and pass them around.
02 -
Let everything get to room temp right in the pan. Pop the pan in your fridge for a good 2 hours or more so it firms up nicely.
03 -
Pop the pan back in and let it bake about 25 to 30 minutes. You want the top firm and not jiggly.
04 -
Mix up those egg yolks, lemon juice, and sweetened condensed milk. Pour that mix over your hot, ready crust.
05 -
Use a mixer to cream the butter, sugar, and salt till they look light and fluffy. Add in your flour and mix just until blended. Smush the dough across the bottom and a bit up the sides of the pan. Poke it with a fork and bake 15 to 20 minutes—look for a light golden color.
06 -
Crank your oven to 350°F. Rub butter in your 8-inch pan, then lay in parchment so it hangs over two edges. Slap a bit more butter on the paper.
# Additional Notes:
01 -
Squeeze real lemons for the best zing
02 -
Keep mixing short on the crust so it stays tender
03 -
They’ll keep in the fridge for three days easy