These creamy lemon squares deliver the perfect mix of tangy citrus flavor and smooth sweetness, all layered over a buttery graham cracker crust. They are refreshing, light, and indulgent at the same time, making them ideal for family gatherings, dessert tables, or a simple homemade treat when you want something bright and satisfying.
Why You’ll Love This Recipe
These lemon squares are easy to prepare with simple ingredients and minimal steps. The contrast between the crisp graham cracker crust and the silky lemon filling creates a delightful texture in every bite. The balance of sweetness and citrus makes them refreshing without being overpowering, and they can be made ahead of time, which is perfect for entertaining or meal planning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
4 tablespoons unsalted butter, melted and cooled, plus extra for greasing the pan
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
For the lemon filling
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
½ cup fresh lemon juice, about 3 medium lemons
Directions
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with butter.
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
Bake the crust for 8 to 10 minutes, until lightly golden. Remove from the oven and allow it to cool slightly.
In another bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk and fresh lemon juice, whisking until the mixture is creamy and fully combined.
Pour the lemon filling over the warm crust and spread it evenly.
Return the pan to the oven and bake for 12 to 15 minutes, just until the center is set and no longer jiggles.
Remove from the oven and let cool completely at room temperature. Refrigerate for at least 2 hours before slicing into squares.
Servings and timing
This recipe makes approximately 9 squares.
Preparation time: 15 minutes
Baking time: 20 to 25 minutes
Cooling and chilling time: 2 hours
Total time: about 2 hours and 40 minutes
Variations
You can add finely grated lemon zest to the filling for a more intense citrus flavor.
For a sweeter twist, sprinkle powdered sugar over the top before serving.
A crushed digestive biscuit crust can be used instead of graham crackers for a slightly different flavor profile.
Top each square with a small dollop of whipped cream before serving for extra richness.
Storage/Reheating
Store the lemon squares in an airtight container in the refrigerator for up to 4 days. They are best served chilled and do not require reheating. For longer storage, the squares can be frozen for up to 1 month and thawed overnight in the refrigerator before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used if necessary.
How do I know when the lemon filling is set?
The center should look firm and no longer jiggle when gently shaken.
Can I double this recipe?
Yes, you can double the ingredients and bake in a 9×13-inch pan, adjusting the baking time slightly.
Why did my filling crack?
Overbaking can cause cracks. Remove the pan as soon as the center is just set.
Can I make these ahead of time?
Yes, these lemon squares are perfect for making a day in advance.
Do I need to line the pan with parchment paper?
It’s optional, but lining the pan makes removing and slicing the squares easier.
Can I reduce the sweetness?
You can slightly reduce the sweetness by adding a bit more lemon juice, but the condensed milk provides structure and sweetness.
Are these lemon squares very tangy?
They have a balanced tangy-sweet flavor that is refreshing without being too sharp.
Can I add a topping?
A light dusting of powdered sugar or a thin layer of whipped topping works well.
How should I cut clean slices?
Chill the squares well and use a sharp knife, wiping it clean between cuts.
Conclusion
Creamy lemon squares are a timeless dessert that combines simplicity with vibrant flavor. With their smooth filling, buttery crust, and refreshing citrus taste, they are sure to become a favorite for any occasion. Whether served at a gathering or enjoyed as a personal treat, these lemon squares deliver comfort and brightness in every bite.
These creamy lemon squares feature a tangy citrus filling layered over a buttery graham cracker crust. They’re smooth, sweet, and refreshing — ideal for gatherings, dessert tables, or a sunny afternoon treat.
Author:Sophia
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:2 hours 40 minutes
Yield:9 squares
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
4 tablespoons unsalted butter, melted and cooled, plus extra for greasing the pan
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
½ cup fresh lemon juice (about 3 medium lemons)
Instructions
Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan with butter.
In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand.
Press crust mixture evenly into the bottom of the pan. Bake for 8–10 minutes until lightly golden. Cool slightly.
In another bowl, whisk egg yolks. Add sweetened condensed milk and lemon juice, whisking until creamy and smooth.
Pour the lemon filling over the warm crust and spread evenly.
Bake for 12–15 minutes, until the center is set and no longer jiggles.
Cool at room temperature, then refrigerate for at least 2 hours before slicing into squares.
Notes
Add lemon zest for extra citrus flavor.
Top with powdered sugar or whipped cream for presentation.
Chill thoroughly for clean slicing.
Use parchment paper to make removal from the pan easier.
