Creamy Lemon Squares Recipe

Introduction

Creamy Lemon Squares are a delightful treat combining a buttery graham cracker crust with a luscious, tangy lemon filling. This easy-to-make dessert is perfect for any occasion when you want a refreshing and sweet bite.

Ingredients

• 4 tbsp unsalted butter, melted
• 24 squares graham crackers
• ¼ cup of sugar
• 2 egg yolks
• 1 can (12oz) sweetened condensed milk
• ½ cup of 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 overhang on two sides to help remove the lemon squares later.
2. Step 2: Break up the graham crackers and pulse them in a food processor until crumbled. Add sugar and melted butter, then pulse again until combined.
3. Step 3: Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared pan to form a crust.
4. Step 4: Bake the crust for 10-12 minutes, or until 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. Stir in the lemon juice and combine well.
6. Step 6: Pour the lemon filling over the cooled crust. Bake for 15-20 minutes until the filling is set and the crust is browned.
7. Step 7: Let the lemon squares cool completely in the pan on a rack. For a firmer texture, refrigerate after reaching room temperature.
8. Step 8: Use the parchment paper overhang to lift the dessert from the pan. Slice into 16 mini squares or 9 larger squares and serve.

Tips & Variations

• Use fresh lemon juice for the best bright flavor, and consider adding a teaspoon of lemon zest for extra zing.
• If you don’t have graham crackers, digestive biscuits or similar cookies can be a good substitute for the crust.
• Chilling the squares before cutting makes slicing cleaner and easier.

Storage

Store leftover lemon squares in an airtight container in the refrigerator for up to 4 days. Reheat at room temperature or enjoy chilled. If you prefer them firmer, keep them refrigerated until serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice gives the brightest flavor, bottled lemon juice can be used in a pinch. Just make sure it’s 100% lemon juice without added preservatives or sweeteners.

Can I make these lemon squares ahead of time?

Yes, lemon squares can be prepared a day in advance. Refrigerate them after baking and cooling to enhance their texture and flavor before serving.

Creamy Lemon Squares Recipe

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★★★★★

4.9 from 98 reviews

These Creamy Lemon Squares feature a buttery graham cracker crust filled with a tangy, smooth lemon custard made from condensed milk, egg yolks, and fresh lemon juice. Baked until set and lightly golden, they offer a perfect balance of sweet and tart in every bite, ideal for a refreshing dessert or snack.

• Author: lucas
• 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

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 (12oz) sweetened condensed milk
• ½ cup fresh lemon juice

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the crust and filling.
2. Prepare the pan: Butter an 8-inch square baking pan and line it with parchment paper, leaving some overhang on two sides to help lift out the finished lemon squares easily.
3. Make the crust: 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 evenly combined.
4. Form the crust: Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared pan to create an even crust layer.
5. Bake the crust: Place the crust in the oven and bake for 10-12 minutes, or until it becomes lightly browned. Remove and allow it to cool completely in the pan.
6. Prepare the lemon filling: While the crust cools, whisk together the sweetened condensed milk and egg yolks in a bowl until smooth using a whisk or electric mixer. Stir in the fresh lemon juice until the mixture is fully combined.
7. Assemble and bake: Pour the lemon filling over the cooled graham cracker crust. Return the pan to the oven and bake for 15-20 minutes, or until the filling is set and the crust has browned further.
8. Cool and chill: Let the lemon squares cool completely in the pan on a cooling rack. For firmer squares, refrigerate them after they reach room temperature.
9. Slice and serve: Use the parchment paper overhang to lift the lemon squares from the pan. Place on a cutting board and cut into 16 mini squares or 9 larger squares as desired.

Notes

• Use fresh lemon juice for the best bright and tangy flavor.
• Make sure the crust has cooled completely before adding the filling to prevent sogginess.
• Chilling after baking helps the filling to firm up, making it easier to cut cleanly.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• For a gluten-free version, substitute gluten-free graham crackers.

Keywords: Creamy lemon squares, lemon dessert, graham cracker crust, sweet lemon bars, easy lemon recipe, baked lemon custard