Creamy Lemon Squares Recipe

Introduction

Creamy Lemon Squares are a delightful blend of tart and sweet, featuring a buttery graham cracker crust topped with a smooth, tangy lemon filling. This simple yet irresistible dessert is perfect for any occasion and easy to make at home.

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 an 8-inch square baking pan and line it with parchment paper, leaving some paper hanging over two sides for easy removal later.
2. Step 2: Break the graham crackers into pieces and pulse them in a food processor until finely crumbled. Add the sugar and melted butter, then pulse again until the mixture is combined.
3. Step 3: Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared pan to form the crust.
4. Step 4: Bake the crust for 10-12 minutes or until it is lightly browned. Allow it to cool completely in the pan.
5. Step 5: While the crust cools, whisk together the sweetened condensed milk and egg yolks until smooth. Add the lemon juice and whisk again until fully combined.
6. Step 6: Pour the lemon filling over the cooled crust. Bake the entire pan for 15-20 minutes, or until the filling is set and the crust has browned further.
7. Step 7: Let the lemon squares cool completely on a rack. For firmer squares, refrigerate after they reach room temperature.
8. Step 8: Use the parchment paper to lift the squares out of the pan, then cut into 16 mini squares or 9 larger ones as desired.

Tips & Variations

• Use freshly squeezed lemon juice for the best flavor and brightness in the filling.
• For extra texture, sprinkle a little grated lemon zest over the top before baking.
• Replace graham crackers with digestive biscuits for a different crust flavor.
• Make it dairy-free by substituting butter with coconut oil and using a sweetened condensed coconut milk.

Storage

Store the lemon squares covered in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Reheat at room temperature or enjoy chilled for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, bottled lemon juice can be used, but fresh lemon juice will provide a brighter, more vibrant flavor.

How do I prevent the filling from cracking?

To avoid cracks, avoid overbaking the filling. Bake just until it’s set but still slightly jiggly in the center. It will firm up as it cools.

Creamy Lemon Squares Recipe

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★★★★★

4.6 from 123 reviews

These Creamy Lemon Squares feature a buttery graham cracker crust topped with a luscious, tangy lemon filling made from sweetened condensed milk, egg yolks, and fresh lemon juice. Baked to perfection, they offer a perfect balance of sweet and tart with a smooth, creamy texture that makes for an irresistible dessert or snack.

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

Ingredients

Scale 1x2x3x

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 Oven: Set your oven to 350°F (175°C) to prepare for baking the crust and lemon filling.
2. Prepare Pan: Lightly butter an 8-inch square baking pan and line it with parchment paper, leaving some paper hanging over two sides to easily lift the lemon squares out later.
3. Make the Crust: Break the graham cracker squares into pieces and pulse in a food processor until finely crumbled. Add sugar and melted butter and pulse again until the mixture is combined and crumbly.
4. Form the Crust: Pour the crumble into the prepared pan and firmly press it down into the bottom and about 1 inch up the sides to create an even crust layer.
5. Bake the Crust: Bake the crust for 10-12 minutes or until lightly browned. Let it cool completely in the pan to set properly.
6. Prepare the Lemon Filling: While the crust cools, whisk egg yolks and sweetened condensed milk in a bowl until smooth and creamy. Gradually add the lemon juice and whisk again to combine thoroughly.
7. Assemble and Bake: Pour the lemon filling onto the cooled crust. Return the pan to the oven and bake for 15-20 minutes or until the filling is set and the crust is nicely browned.
8. Cool and Chill: Allow the lemon squares to cool completely in the pan on a wire rack. For firmer squares, refrigerate the pan after it reaches room temperature.
9. Cut and Serve: Use the parchment paper overhang to gently lift the squares from the pan. Cut into 16 small or 9 larger squares and serve chilled or at room temperature.

Notes

• Use fresh lemon juice for the best bright and tangy flavor.
• Make sure the crust is fully cooled before adding the lemon filling to prevent mixing or sogginess.
• Chilling after baking helps the lemon filling set firmly for cleaner cuts.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• If you don’t have a food processor, crush the graham crackers in a sealed plastic bag with a rolling pin.

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