Creamy Lemon Squares Recipe

Introduction

Creamy Lemon Squares offer a delightful combination of a buttery graham cracker crust and a tangy, smooth lemon filling. This easy-to-make dessert is perfect for spring and summer gatherings or whenever you crave something fresh and sweet.

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 and line an 8-inch square baking pan with parchment paper, leaving some paper hanging over two sides for easy removal later.
2. Step 2: Break up the graham crackers and place them in a food processor. Pulse until finely crumbed. Add 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 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 in a bowl until smooth. Add the lemon juice and continue whisking until well incorporated.
6. Step 6: Pour the lemon filling over the cooled crust. Bake for another 15-20 minutes, or until the filling is set and the crust is nicely browned.
7. Step 7: Let the lemon squares cool completely in the pan on a wire rack. For a firmer texture, refrigerate after the squares reach room temperature.
8. Step 8: Use the parchment paper to lift the dessert from the pan. Cut into 16 mini squares or 9 larger squares, and serve.

Tips & Variations

• Use fresh lemon juice for the best tangy flavor; bottled lemon juice can alter the taste.
• For added texture, sprinkle some finely chopped toasted pecans or walnuts into the crust mixture.
• If you prefer a sweeter filling, add a tablespoon of sugar to the lemon mixture before baking.
• To make this recipe gluten-free, substitute gluten-free graham crackers.

Storage

Store the lemon squares in an airtight container in the refrigerator for up to 4 days. They can be served chilled or at room temperature. To reheat, warm briefly in the microwave for 10-15 seconds, but they’re best enjoyed chilled to preserve their creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While bottled lemon juice works in a pinch, fresh lemon juice provides a brighter and fresher flavor that really enhances the tanginess of the filling.

How do I double or triple this recipe?

To make a larger batch, simply multiply all the ingredients by two or three and use a larger pan, such as a 9×13-inch baking dish. Keep an eye on baking times, as thicker layers may require a few extra minutes in the oven.

Creamy Lemon Squares Recipe

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★★★★★

4.6 from 132 reviews

Creamy Lemon Squares are a delightful dessert featuring a buttery graham cracker crust topped with a smooth and tangy lemon filling made with egg yolks and sweetened condensed milk. Baked to a perfect set, these squares offer a refreshing citrus flavor balanced by a rich creamy texture, making them an irresistible treat for any occasion.

• Author: Elena
• 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 oven: Set your oven to 350°F (177°C) to get it ready for baking the crust and the filling.
2. Prepare the pan: Butter an 8-inch square baking pan, then line it with parchment paper, leaving some overhang on two sides to easily lift out the lemon squares after baking.
3. Make the crust: Break the graham crackers into pieces and pulse them in a food processor until finely crumbled. Add sugar and melted butter, then pulse again until the mixture is combined and crumbly.
4. Form the crust: Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared pan, shaping an even crust layer for the filling.
5. Bake the crust: Place the pan in the preheated oven and bake for 10-12 minutes until the crust is lightly browned. Remove and let it cool completely in the pan.
6. Prepare the filling: While the crust cools, whisk together the sweetened condensed milk and egg yolks in a bowl until smooth and creamy. Gradually whisk in the fresh lemon juice until the mixture is well combined.
7. Add filling and bake: Pour the creamy lemon filling over the cooled crust. Bake again in the preheated oven for 15-20 minutes until the filling is set and the crust is nicely browned.
8. Cool and chill: Remove the pan from the oven and place it on a cooling rack to cool completely. For firmer lemon squares, refrigerate them after they reach room temperature.
9. Serve: Use the parchment overhang to lift the lemon squares out of the pan. On a cutting board, slice into 16 small squares or 9 larger squares as desired, and serve.

Notes

• To double or triple the recipe, scale the ingredient quantities accordingly and use larger pans (e.g., 9×13 inch) for even baking.
• Using fresh lemon juice is key for vibrant citrus flavor.
• Chilling the lemon squares after baking helps them set and makes cutting easier.
• Store leftover squares in an airtight container in the refrigerator for up to 4 days.
• You can line the pan with foil instead of parchment paper if preferred, but parchment makes removal easier.

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