Creamy Lemon Squares Recipe
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.
- 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
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
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust and lemon filling.
- 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.
- 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.
- 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.
- Bake the Crust: Bake the crust for 10-12 minutes or until lightly browned. Let it cool completely in the pan to set properly.
- 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.
- 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.
- 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.
- 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
Find it online: https://chefmilacook.com/creamy-lemon-squares-recipe/
