They have their message boards archived from before 2005 but I have a difficult time with that site. You might want to register & I'll bet you'll find them in the archived message boards or possibly from someone at the present boards.

I probably have the magazine here but I'll have to look for it (hard.)

Ginger....times past I've used your advice but this time
I tried everything on Marthas site and got no where. I hope someone out there knows the recipe and can put me
out of my misery. I love lemon desserts and this one did
seemto be different from the usual ones which I make.

Do either of these recipes sound familiar? They are the only two on Martha's site that might qualify:

Lemon Squares
Makes about 3 dozen
To assure a tender, flaky crust on these tart and sweet squares, the buttery dough is made by hand and then prebaked so that it stays crisp following the addition of the lemon filling. The filling contains chopped almonds, which rise to the surface during baking much like pecans in a pecan pie. If youre fond of limes, consider making this recipe with fresh lime juice and zest instead.

2 cups all-purpose flour, sifted

1/2 cup confectioners' sugar, sifted, plus more for dusting

3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces

6 large eggs

3 cups granulated sugar

Grated zest of 3 lemons

1 cup plus 2 tablespoons freshly squeezed lemon juice(about 7 lemons)

1 cup blanched almonds, chopped and toasted

1. Heat oven to 325°. In a medium bowl, combine 1 1/2 cups flour and confectioners sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.
2. Reduce oven to 300°. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners sugar, slice into pieces with a sharp knife, and serve.

Lemon Squares
Makes 16; Prep Time: 20 minutes; Total Time: 2 hours 15 minutes

For the Crust:
Nonstick cooking spray

3/4 cup all-purpose flour

1/3 cup confectioners sugar, plus 1 tablespoon for sifting

1/4 cup cornstarch

1/4 teaspoon salt

1/2 cup (1stick) cold unsalted butter, cut into small pieces
For the Lemon Filling:
4 large eggs

1 cup granulated sugar

2/3 cup fresh lemon juice

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1. Preheat oven to 350°, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
2. Make the crust: In a food processor, pulse flour with confectioners sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
3. Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325°.
4. Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
5. Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners sugar over the top. Cut into 16 squares.
   Per serving: 169 calories; 7.2 grams fat; 2.5 grams protein; 24.2 grams carbohydrates; 0.3 grams fiber
   
   

Westelle...Thank you, I dont know if the 1st. is the
one, it might be because the description in the mag.
said it had almonds, so I will try this one.
If anyone still has the April issue-2003, the pages with
the recipes are 205 to 208.I have the page that has the
picture of the squares, that is on 152.

clm27...Did you try your library? They usually keep mags in the back.

Good luck,

Sue

Thanks goodfun58;
My library is not mag. equiped, I'm in a small town.
I love lemon desserts and have to try them when I see them.
I just tried a new one,angel cake baked like a jelly roll
and filled with lemon curd, topped with whipped cream mmmm.

I have tried to save all the MSL's since the beginning but I'm not good at putting everything in its place - I have a few in every single room in the house, I think. I will try to locate it for you and get back here. Maybe it's the kick in the pants I need to get my stuff sorted out. I think I need to go over to the housekeeping forum lol

Iowagal;
That would be real nice if you found it and posted it here,
then I could compare it to the ones I've tried. At this rate I am going to look for weight watchers recipes, eating
so many tries.
If you get any good ideas at housekeeping I could use a few with all the mags I keep. Thanks

Oh boy am I ever tired but I just couldn't give up until I found the darned thing! and if anybody wants any more recipes from any MSL mags, ask me now when I know where to find most of them because they're sure to get packed away again somewhere *grin*
Here goes:

Elke Wood's Lemon Squares

Makes 1 dozen three-inch squares

This recipe is from an aunt of Heidi Johannsen, senior associate food editor at Martha Stewart Living.

1 ¾ cups sifted all-purpose flour
1/3 cup sifted confectioners sugar
¼ teaspoon salt
¾ cup (1 ½ sticks) chilled unsalted butter, cut into pieces, plus more for baking dish
1 teaspoon plus 1 tablespoon finely grated lemon zest
1/3 cup almonds, toasted and chopped
2 cups granulated sugar
4 large eggs, beaten
½ cup freshly squeezed lemon juice
½ teaspoon baking powder

1 - Preheat oven to 350. Into a medium bowl, sift together 1 ½ cups flour, the confectioners sugar, and the salt. Cut in the butter, 1 teaspoon zest, and almonds until mixture just clings together.
2 - Press mixture into a lightly buttered 9-by-13-inch baking dish. Bake until just firm and lightly golden, about 20 minutes. Let cool slightly before filling.
3 - In a large nonreactive bowl, stir together the granulated sugar, eggs, lemon juice, baking powder, and remaining ¼ cup flour and tablespoon zest until combined. Pour into prepared crust.
4 - Bake until filling is set and lightly browned, 25 to 30 minutes. Transfer to a wire rack to cool. Cut into squares.

IOWAGAL.....Thank you for all your trouble.I will be trying this recipe out soon.
I hope this effort of yours helped you get your MSL's
in some order. I am doing that with some of my mag.s
Thanks again.

You are most welcome! I had a lot of fun hunting that down. As you can imagine, I found lots of interesting old articles and recipes and got little else done for a couple days. I still don't have all my mags in a single spot - I'll never learn! LOL