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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.

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 (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

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