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Posted by on May 20, 2013 in Dessert | 4 comments

Lemon Squares

Lemon Squares

What is your go to dessert recipe?

This is the question i asked myself,when i signed up to bring dessert last week.

Lemon Squares

Lemon Squares

Lemon squares are my go to dessert recipe during summer.Not only this is our family  favorite,these squares are very easy to put together and full proof.It does not have flour(listed as ingredient),another big plus for me.Why do i say that?baked goods with whole wheat flour,i have found unpredictable at times and i like to avoid that when i have no plan B.

This recipe is based on Martha Stewart’s lime squares with very minor tweak.



  • I used almonds instead of pistachios.
  • I used 1/4 cup lemon juice instead of 1/2 cup of lime juice as the recipe calls for.I like the hint of lemon but not too much.
  • To make it gluten free, eliminate the graham crackers and use nuts and almonds,ground for crust.

One piece of advice,make it night before, not 2 hours before you have to leave.You will save yourself last minute jitters.Just saying.

Lemon Squares

Lemon Squares


On my son’s birthday,he asked for these squares.So instead of making one big cake,i made these squares in  in muffin tins.Same ingredients.All you do is

  • Line the regular size muffin tins with cupcake liner.


  • Add two tablespoon of crust mixture at the bottom of the muffin tins.Use  1/4 cup flat bottom measuring spoon to press the crust down.Bake the crust for 15 mins at 350F.Let it cool completely.


  • Spoon the lemon mixture at the top of the crust.About 2 tablespoons in each cup.Bake at 350 until it looks set,about 20-25 mins.Keep checking.You do not want to burn it.



I think this is a nice variation from the cupcakes,more so if you are celebrating the birthday parties with family and friends separately and tired of eating cupcakes(Is that possible?) 🙂

Lemon Squares

Yield: 16 lemon squares


    For the crust
  1. 1 cup graham cracker crumb
  2. 2/3 cup silvered almonds
  3. Zest of 1 lemon
  4. 1/4 cup sugar
  5. 4 Tablespoons melted butter
  6. For the filling
  7. 1 (14 Oz) can of condensed milk *
  8. 2 large egg yolks
  9. 1/4 cup lemon juice


  1. In a blender or food processor,grind the graham crackers enough to make 1 cup.
  2. Grind the almonds in the food processor after graham crackers.
  3. Mix ground almond and crackers together.
  4. Add lemon zest and melted,cooled butter to the ground almond-cracker mix.
  5. Stir it well.
  6. Preheat oven to 350F.
  7. Line 8 inch square baking dish with parchment paper.Make sure it has overhang.
  8. Add almond-cracker ground mix to the baking dish.Press it down.
  9. Bake for 8-10 mins.
  10. Let it cool completely.
  11. Whisk together egg yolks,condensed milk and lemon juice in a bowl.
  12. Add the filling to the cooled crust.
  13. Bake it for 15 mins.
  14. Let it cool and refrigerate for at least 1 hour.
  15. Using the overhanging parchment paper,take it out from the baking dish.
  16. Cut it into lemon squares.
  17. Enjoy.


I used fat free condensed milk.


  1. Have you ever tried using the low fat or fat free sweetened condensed milk??

    • Thanks for asking Kristen.Actually i made this particular one using fat free condensed milk.

  2. I just saw your note at the bottom of the recipe! They were delicious! I can’t wait to try making them this weekend!!

  3. I added it after you asked :-)I should have before.I can not wait to know how it turned out for you.

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