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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.

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 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

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