This week’s recipe for my Year of Martha Stewart Cooking Challenge is for Martha Stewart’s Creamy Lemon Squares.
This is a recipe that I have been making for years. Today I am sharing both the regular and the gluten-free versions.
Martha Stewart’s Creamy Lemon Squares
This recipe for Martha Stewart’s Creamy Lemon Squares comes from the June 2008 edition of Martha Stewart’s Everyday Food.
This is a recipe that I really have been making for years. This is a recipe that I made before going gluten-free and that I have now adapted to gluten-free.
Today I am sharing both the regular version and how I make them gluten-free.
If you love lemons or lemon bars these are a must make!
Lemon desserts are some of my favorite. If I can’t have chocolate, I will almost always choose lemon.
My mom’s lemon bars are a classic lemon bar that she has been making for over forty years.
I love my mom’s lemon bars, but I also love this version for Martha Stewart’s Creamy Lemon Bars. In typical Martha style, she takes a classic recipe and makes it a little fancier.
In Martha Stewart’s Lemon Squares she takes a lemon bar recipe and makes it richer and creamier. It almost makes them custard like.
I have sent these several times to my husband’s office for staff meetings and birthdays and everyone loves them.
Ingredients
- butter
- powdered sugar
- salt
- all purpose flour or Bob’s Red Mill 1 to 1 gluten free flour blend
- eggs
- sweetened condensed milk
- lemon juice
What Martha Stewart recipe should I try next?
Do you have a favorite Martha recipe that I need to try? Or do you have a favorite that I should adapt to gluten free?
Creamy Lemon Squares
Martha Stewart takes a basic lemon bar recipe and makes it extra special.
Ingredients
- ½ cup, softened
- ½ cup powdered sugar, plus more for dusting
- ¼ teaspoon salt
- 1 cup all-purpose flour or Bob's Red Mill 1 to 1 gluten free blend for gf version
- 4 large egg yolks
- 1 can (14-ounces) sweetened condensed milk
- ¾ cup fresh lemon juice (about 4 lemons)
Instructions
- Preheat oven to 350 degrees.
- Line an 8-inch square pan with parchment paper, leaving an overhang on two sides; butter paper. This makes the bars come out of the pan easier, but it is not necessary.
- Cream butter, confectioners’ sugar, and salt until light and fluffy. Reduce speed to low.
- Add flour, and mix just until combined.
- Press dough into the bottom and ½ inch up sides of prepared pan. Prick all over the bottom with a fork.
- Bake until lightly golden, 15 to 20 minutes.
- Whisk together egg yolks, condensed milk, and lemon juice.
- Pour over hot crust and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
- Cut into squares and dust with powdered sugar for serving.
- Enjoy!
Notes
I tested this recipe with Bob's Red Mill 1 to 1 gluten-free flour blend. Other gluten-free blends may work, but they have not been tested.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 98Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 78mgSodium: 73mgCarbohydrates: 15gFiber: 0gSugar: 7gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Originally posted August 10, 2010. Updated August 10, 2021.
Those bars look so good! Almost custard-y. I’ll definitely have to try these. My lemon bars are more dense, and I bet these would make a welcome change.
I loooooove lemon bars. I am drooling!
Oh my! These are definitely a must make!
These look delicious! I love normal lemon bars, but creamy ones sound even better.
@tammy l, Oh I wish I had a nice story behind the plate, but I don’t. I found it recently on clearance for just a few dollars. I loved the look of it, since it looked “old”. I knew it would be perfect for photos, so I decided to buy it and I am glad I did. It is so pretty I love it.
These look delicious. Will be trying these. But any suggestions for using up the egg whites?
@Sarah Gray, When I have egg whites like this I usually add them to our scrambled eggs or omelets. Not just on their own, but mixed with whole eggs. Or you could make something like my macaroon cookie. I hope that helps. https://www.lynnskitchenadventures.com/2010/03/lemon-coconut-macaroons.html
These look so delicious. I love lemon bars. Beautiful photo, love the spots of powdered sugar placed so perfectly.
Oh my goodness, my mouth was watering as I was reading this! I can’t wait to try it.
Best wishes and happy Friday,
Natasha.
Lemon Bars are my favorites!!!! I hope I didn’t ruin my laptop by drooling on it!
Thanks for sharing!
Rachel
My daughter made these and they were fabulous.
Mimi
YUM!! I LOVE all things lemon and these look especially good 🙂
Blessings!
Gail
Those look great! We were just talking about making lemon bars today. I think we will ditch our old recipe and try these!
Toni
These sound wonderful and easy, but what are the baking temperatures?
@Lizajane, I am so sorry about that. The oven temperature should be 350 degrees and I fixed the post to include that. I hope you enjoy them!
YUM! Love lemon bars!!
Hi Lynn
I tried baking this lemon square but it had a lot of cracks/curdle. Is this because of the oven temperature? Should i reduce temperature to 160 C. Pls. advice.
I have never had that problem, so I am not sure, but reducing the oven temperature would be the first thing I would try. I hope it helps and I am sorry that you are having problems with the recipe.
Do you really need 3/4 C lemon juice? Compared to many other lemon square recipes, that just sounds like a lot of liquid.
Thanks. BTW – I love your Website. I use it all the time.
Yes, that is what gives it such a great lemon flavor. 🙂 I hope you enjoy them! Thanks for reading!