Creamy Lemon Squares Recipe

Introduction

Creamy Lemon Squares are a bright and tangy dessert with a buttery graham cracker crust and a smooth, luscious lemon filling. Perfect for spring and summer gatherings, these squares balance sweetness and citrus in every bite.

Ingredients

• 4 tbsp unsalted butter, melted
• 24 squares graham crackers
• ¼ cup sugar
• 2 egg yolks
• 1 can (12 oz) sweetened condensed milk
• ½ cup lemon juice

Instructions

1. Step 1: Preheat your oven to 350°F. Butter and line an 8-inch square baking pan with parchment paper, leaving some paper hanging over two sides to help lift the lemon squares out later.
2. Step 2: Break the graham crackers into pieces and pulse them in a food processor until crumbly. Add the sugar and melted butter, then pulse again until combined.
3. Step 3: Press the crumble mixture firmly into the bottom and about 1 inch up the sides of the prepared pan to form the crust. Bake for 10-12 minutes until lightly browned, then let it cool completely in the pan.
4. Step 4: While the crust cools, whisk the sweetened condensed milk and egg yolks together until smooth using an electric mixer or a whisk. Add the lemon juice and whisk again until fully blended.
5. Step 5: Pour the lemon filling over the cooled crust. Bake for 15-20 minutes until the filling is set and the crust has browned. Let the bars cool completely on a cooling rack.
6. Step 6: For firmer squares, refrigerate after they have cooled to room temperature. Use the parchment overhang to lift the squares from the pan and cut into 16 small or 9 large squares.

Tips & Variations

• For extra zest, add a teaspoon of lemon zest to the filling mixture.
• You can substitute the graham crackers with digestive biscuits for a slightly different flavor.
• Use fresh lemon juice for the best bright citrus flavor instead of bottled juice.

Storage

Store lemon squares in an airtight container in the refrigerator for up to 4 days. They are delicious served chilled and can be reheated slightly at room temperature for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these lemon squares ahead of time?

Yes, they can be made a day in advance and kept refrigerated. This actually helps the flavors meld and the squares firm up nicely.

Can I freeze creamy lemon squares?

Yes, you can freeze them. Wrap individual squares in plastic wrap and place them in an airtight container. Thaw overnight in the refrigerator before serving.

Creamy Lemon Squares Recipe

Print Recipe

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5 from 73 reviews

This Creamy Lemon Squares recipe features a buttery graham cracker crust topped with a smooth, tangy lemon filling made from sweetened condensed milk, egg yolks, and fresh lemon juice. Baked to perfection, these dessert bars are refreshingly citrusy, creamy, and perfect for any occasion.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 mini squares or 9 larger squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the crust:

• 4 tbsp unsalted butter, melted
• 24 squares graham crackers
• ¼ cup sugar

For the lemon filling:

• 2 egg yolks
• 1 can (12 oz) sweetened condensed milk
• ½ cup lemon juice (freshly squeezed)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
2. Prepare the baking pan: Butter and line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal of the lemon squares later.
3. Make the crust: Break the graham crackers into pieces and place them into a food processor. Pulse until finely crumbled. Add the sugar and melted butter, and pulse again until the mixture is well combined and crumbly.
4. Form the crust: Transfer the crumble mixture into the prepared pan. Press it firmly onto the bottom and about 1 inch up the sides to form an even crust layer.
5. Bake the crust: Bake the crust in the preheated oven for 10-12 minutes or until it turns lightly golden brown. Remove it from the oven and let it cool completely while you prepare the filling.
6. Prepare the lemon filling: In a medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth—an electric mixer or whisker can be used. Then stir in the fresh lemon juice until fully incorporated.
7. Assemble and bake: Once the crust has cooled, pour the lemon filling evenly over it. Return the pan to the oven and bake for an additional 15-20 minutes, or until the filling is set and the edges of the crust are browned.
8. Cool and chill: Remove from the oven and allow the lemon squares to cool completely in the pan on a cooling rack. For firmer squares, refrigerate after they reach room temperature.
9. Serve: Use the parchment paper overhang to lift the squares out of the pan. Place on a cutting board and cut into 16 mini squares or 9 larger squares as desired. Serve chilled or at room temperature.

Notes

• Make sure the crust is completely cool before adding the filling to prevent it from becoming soggy.
• Use freshly squeezed lemon juice for the best bright, fresh flavor.
• Refrigerating the lemon squares after baking helps them set more firmly and enhances the creamy texture.
• Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
• You can add a dusting of powdered sugar before serving for extra sweetness and presentation.

Keywords: Lemon squares, creamy lemon bars, graham cracker crust, baked lemon dessert, lemon bars recipe, easy lemon dessert