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Neiman Marcus Lemon Squares

This recipe is based on the original recipe from the downtown Neiman Marcus department store in Dallas. It's a spectacular, foolproof, lemony treat everyone will love!

Prep Time: 20 minutes Yield: 12 servings


Pastry Base:

2 cups all purpose flour

2 sticks (1 cup) cold unsalted butter

1/2 cup confectioners' sugar, plus additional for sifting over cooled dessert

dash salt


4 large eggs

1 1/2 cups granulated sugar

1/3 cup pure lemon juice

1/2 tsp pure vanilla extract

1 tsp lemon zest

1 tsp double acting baking powder

4 tsp all purpose flour

additional confectioners' sugar to top the baked bars

Preheat oven to 350 degrees. Grease a 9 x 12 inch baking pan.

Make pastry base:

In a food processor, pulse together the 2 cups of flour, the butter, 1/2 cup confectioners' sugar, and dash of salt until mixture resembles cornmeal. You can also cut the butter into the dry ingredients until it resembles cornmeal. (Buy a food processor to make your life easier if you make crusts from scratch!)

Pat the dough firmly into base of greased baking pan. Bake in middle of oven for 20-25 minutes, until pale golden brown.

Make the filling:

In separate large bowl, with a hand held electric mixer (or stand mixer), beat the eggs until they are pale and thick, add in the granulated sugar, lemon juice, vanilla extract, and lemon zest. Beat the mixture on high speed for 6-8 minutes. Sift in the remaining baking powder and 4 tsp all purpose flour, stirring into the mixture until well combined. Pour the lemon mixture over the baked layer. Bake in the middle of 350 degree oven until golden brown, approximately 20 minutes. Remove from oven and let cool on wire rack.

Sift additional powdered sugar on top of bars while cooling.

To serve, top squares with whipped cream and additional lemon zest.

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