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Creamy Lemon Squares 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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/creamy-lemon-squares-recipe/