Creamy Lemon Squares Recipe

There is something downright irresistible about a dessert that perfectly balances tartness and sweetness, and the Creamy Lemon Squares Recipe does exactly that. This delightful treat features a buttery graham cracker crust topped with a luscious, velvety lemon filling that melts in your mouth. Whether you’re looking to brighten up a cozy afternoon with tea or needing a show-stopping dessert for guests, these lemon squares bring sunshine to your table in every bite. Trust me, once you try this recipe, it will quickly become a beloved classic in your dessert repertoire.

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Ingredients You’ll Need

Getting started is a breeze because the ingredients are simple yet essential, each one playing a key role in making these lemon squares so special. From the crunchy graham cracker crust to the creamy, tangy filling, every element contributes to the perfect harmony of flavors and textures.

• Unsalted butter: Melted butter binds the crust and adds a rich flavor that complements the lemon filling beautifully.
• Graham crackers: Crushed into fine crumbs, they provide the crunchy base for these lemon squares.
• Sugar: Just enough to sweeten the crust without overpowering the tartness of the lemon.
• Egg yolks: Essential for a creamy, custardy texture in the filling.
• Sweetened condensed milk: Adds luscious sweetness and creaminess to the lemon filling.
• Lemon juice: The star ingredient that gives these squares their bright, refreshing tang.

How to Make Creamy Lemon Squares Recipe

Step 1: Prepare the Crust

Preheat your oven to 350°F and get ready to create the foundation of your lemon squares. First, butter an 8-inch square baking pan and line it with parchment paper, leaving some overhang on two sides—this little trick makes it so much easier to lift out your dessert once it’s baked. Then, take those graham crackers and break them into pieces before pulsing them in a food processor until finely crumbled. Mix in the sugar and melted butter by pulsing again until everything binds into a sandy mixture. Press this mixture firmly into the pan, making sure it comes up about an inch on the sides to create a sturdy crust that holds all the creamy goodness.

Step 2: Bake the Crust

Pop the crust into the preheated oven and bake for 10 to 12 minutes. You’ll want it lightly browned, just to set and develop a bit of flavor, but not burned. Once baked, set the crust aside to cool completely in the pan. Cooling is important because the filling needs a solid base to rest on.

Step 3: Make the Lemon Filling

While the crust is cooling, whip up the creamy lemon filling. In a mixing bowl, combine the sweetened condensed milk with egg yolks. Whisk them together until the mixture is smooth and silky—no lumps allowed here. Adding the lemon juice last, whisk until everything is fully incorporated. This filling is so luscious and velvety, you’ll be tempted to sneak a spoonful right away.

Step 4: Bake the Squares

Pour the luscious lemon filling over your cooled graham cracker crust, spreading it evenly. Put the pan back into your oven and bake for another 15 to 20 minutes. You’ll know it’s ready when the filling is set but still creamy and the crust has turned a deeper golden brown. Let these lemon squares cool completely in the pan on a wire rack. For an even firmer, more refreshing texture, you can refrigerate them once they reach room temperature.

Step 5: Cut and Serve

Using the parchment paper overhang, gently lift the entire block from the pan and place on a cutting board. Slice your creation into either 16 small squares or 9 larger ones, depending on how generously you want to serve them. Each piece offers that perfect creamy and tangy bite that’s truly unforgettable.

How to Serve Creamy Lemon Squares Recipe

Garnishes

The beauty of this Creamy Lemon Squares Recipe is it shines spectacularly on its own, but you can dress it up in so many ways. A light dusting of powdered sugar creates a delicate snowy finish that contrasts beautifully with the vibrant yellow hue. Fresh mint leaves or edible flowers add a pop of color and a hint of freshness. If you’re feeling a bit indulgent, a dollop of whipped cream or a few fresh berries brings extra layers of flavor and luxury.

Side Dishes

These lemon squares pair wonderfully with a hot cup of tea or coffee, making them the perfect afternoon pick-me-up. For a more festive occasion, serve alongside a mild cheese plate or fresh fruit for a light and elegant dessert spread. Their bright citrus flavor also complements simple salads with vinaigrettes, balancing savory and sweet beautifully.

Creative Ways to Present

If you want to wow your guests, try layering these squares with lemon curd and whipped cream in individual clear glasses for a pretty parfait. Or, arrange them on a rustic wooden board with sprigs of fresh herbs and slices of lemon for a charming presentation. Another fun idea is to dip the edges in melted white chocolate for an extra touch of elegance and sweetness.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store the lemon squares in an airtight container in the refrigerator. They will stay fresh and creamy for up to 3 to 4 days, making them a convenient treat for later enjoyment without losing any of their charm.

Freezing

Want to keep these delightful squares longer? Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen lemon squares can last up to a month and still retain their creamy texture and bright lemon flavor once thawed.

Reheating

Since these squares are best enjoyed chilled, reheating is not necessary and can affect the texture. If you prefer them less cold, simply bring them to room temperature before serving by leaving them out for about 15 to 20 minutes. This way, you preserve their creamy consistency and vibrant flavor.

FAQs

Can I use fresh lemon juice instead of bottled?

Absolutely! Fresh lemon juice is actually preferred for the brightest, freshest flavor in this Creamy Lemon Squares Recipe. It gives the filling a natural tartness that bottled juice just can’t match.

Is it possible to make these lemon squares gluten-free?

Yes, you can substitute the graham cracker crust with gluten-free graham crackers or another gluten-free cookie crumb. Just be sure to check your ingredients to maintain the texture and taste you love.

Can I use whole eggs instead of egg yolks only?

For the creamiest texture, egg yolks are preferred because they enrich the filling without making it too firm. Using whole eggs could change the consistency, making the lemon filling more like a firm curd.

How thick should the crust be pressed into the pan?

Press the crust about 1 inch up the sides of your baking pan. This thickness provides a sturdy yet crumbly base that perfectly holds the creamy lemon filling without collapsing or becoming soggy.

What is the best way to cut the lemon squares?

Using the parchment paper edges, lift the whole block out of the pan and place it on a cutting board. Use a sharp knife, wiping it clean between cuts to get neat, even squares without crumbling the edges.

Final Thoughts

You truly can’t go wrong with this Creamy Lemon Squares Recipe. It’s the kind of dessert that brightens your day and warms your heart all at once, with its perfect balance of creamy richness and zesty lemon tang. So grab your ingredients, roll up your sleeves, and make some memories with these delightful squares—you won’t regret it!

Creamy Lemon Squares Recipe

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 mini squares or 9 large squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Creamy Lemon Squares are a delightful American dessert featuring a buttery graham cracker crust topped with a smooth and tangy lemon filling made from sweetened condensed milk, egg yolks, and fresh lemon juice. This easy-to-make treat offers a perfect balance of sweetness and citrus brightness, ideal for any occasion.

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Ingredients

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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 fresh lemon juice

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust and filling.
2. Prepare the baking pan: Butter an 8-inch square baking pan and line it with parchment paper, leaving some paper hanging over two sides for easy removal of the lemon squares later.
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 well combined.
4. Form the crust: Press the crumble 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 pan in the oven and bake for 10-12 minutes or until the crust is lightly browned. Remove and let it cool completely in the pan.
6. Prepare the lemon filling: While the crust cools, whisk the egg yolks and sweetened condensed milk together in a bowl until smooth. Then, add fresh lemon juice and whisk until fully combined.
7. Pour and bake the filling: When the crust is cooled, pour the lemon filling evenly over the crust. Return the pan to the oven and bake for another 15-20 minutes until the filling is set and the crust is golden brown.
8. Cool and chill: Allow the lemon squares to cool completely in the pan on a cooling rack. For firmer squares, refrigerate after cooling to room temperature.
9. Serve: Use the parchment paper handles to lift the dessert from the pan. Cut into 16 smaller squares or 9 larger squares and serve.

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Notes

• Using fresh lemon juice enhances the flavor and provides natural tartness.
• Ensure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
• Refrigerating gives the lemon squares a firmer texture, making them easier to cut.
• Line the baking pan with parchment paper hanging over the sides for effortless removal of the bars.
• These lemon squares can be stored in the refrigerator for up to 3 days in an airtight container.