Reviews & Comments

I am not much of a cook, but I love sweet/tart treats, and I have been making this since I got a Betty Crocker cookbook with trading stamps in the 1970s. I actually found this website because I googled "lemon squares" looking for a better recipe. This one is good with more lemon, and I consider grated citrus peel to be essential. It works with a quarter-cup of bottled lemon juice and grated orange peel in the crust if that is all I have in the house. I put the baking powder in the crust, as all it will do is neutralize the lemon and weaken the flavor if done as directed. I use salted butter in the crust, and I do add the salt to the lemon juice as it is necessary for the flavor. I rarely have confectioners sugar, and just use granulated, and can not tell the difference.

These did not turn out for me! More lemon is needed than what is called for. I am not sure what else went wrong.

After I tried this recipe for the first time (about 15-20 years ago) I had the feeling that I’d hit upon the perfect recipe for lemon squares. It wasn’t until I made them for a second time when I knew my feelings were right on. I took a batch to the fancy-shmancy restaurant where I worked, and couldn’t believe the awesome comments I got from every single person who was lucky enough to get a taste. From the Executive Chef and the Head Chef, all the way down to the busboys and hostesses, I heard nothing but praise for my little lemon treats. I only did two things different than what the original recipe calls for: I used 3 ½ - 4 Tbls lemon juice and I lined my baking pan with buttered parchment paper. I’ve never had a bad experience with this recipe, and I don’t think I ever will.

I love this recipe its delicious. They key ladies is definitely MORE LEMON! I add usually the juice of 2 lemons and it doesnt effect the outcome whatsoever!