Creamy Lemon Squares
why make this recipe
Creamy Lemon Squares are a delightful treat that combines sweet and tangy flavors in every bite. The refreshing lemon taste makes these squares perfect for any occasion, whether it’s a summer gathering or a cozy family dinner. They are easy to prepare, and the combination of a buttery graham cracker crust with a smooth lemon filling will surely impress your friends and family. This recipe is a simple way to bring a taste of sunshine to your dessert table!
how to make Creamy Lemon Squares
Ingredients:
For the crust:
- graham cracker crumbs: 1 1/2 cups
- sugar: 1/4 cup
- butter, melted and cooled: 4 tablespoons (plus more for pan)
For the filling:
- large egg yolks: 2
- sweetened condensed milk: 1 (14 oz) can
- fresh lemon juice: 1/2 cup (about 3 lemons)
Directions:
- Preheat your oven to 350°F (175°C). Brush an 8-inch square baking dish with melted butter and line the bottom with parchment paper, leaving a 2-inch overhang on two sides to use as handles.
- In a food processor, grind graham crackers to a fine crumb. Add sugar and melted butter, then pulse until well blended and crumbly.
- Press the crust evenly into the bottom of the prepared dish and about 1 inch up the sides.
- Bake the crust until lightly browned, about 8–12 minutes. Let it cool for 30 minutes.
- In a large bowl, whisk together egg yolks and sweetened condensed milk.
- Add lemon juice and whisk until smooth.
- Pour the filling over the cooled crust and spread it to the edges.
- Bake until the filling is set, about 15 minutes.
- Cool the squares in the pan on a wire rack, then refrigerate for at least 1 hour before serving.
- Use the parchment overhang to lift the lemon squares from the pan, transfer them to a cutting board, and cut into 16 squares, wiping the knife between cuts for clean slices.
how to serve Creamy Lemon Squares
Serve Creamy Lemon Squares chilled, straight from the refrigerator. You can dust them with powdered sugar for a pretty presentation. They make a wonderful dessert after dinner or a sweet snack during the day.
how to store Creamy Lemon Squares
Store the lemon squares in an airtight container in the refrigerator. They will keep well for up to a week. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Creamy Lemon Squares
- Make sure to use fresh lemon juice for the best flavor.
- Let the crust cool completely before adding the filling to ensure it sets properly.
- If you prefer a sweeter square, you can add more sugar to the filling to balance the tartness from the lemons.
variation
For a twist, you can add a layer of fresh berries on top of the filling before baking. Blueberries or raspberries can complement the lemon flavor nicely.
FAQs
1. Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice gives the best flavor. If you use bottled, choose a brand without preservatives.
2. Can I freeze Creamy Lemon Squares?
Yes, you can freeze the squares. Wrap them tightly in plastic wrap and place them in an airtight container. They will keep well for up to three months.
3. How do I know when the filling is set?
The filling should be slightly firm to the touch and not jiggly in the center after baking. It will continue to firm up as it cools.
Creamy Lemon Squares
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 4 tablespoons butter, melted and cooled plus more for pan
For the filling
- 2 large egg yolks
- 1 14 oz can sweetened condensed milk
- 0.5 cups fresh lemon juice about 3 lemons
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Brush an 8-inch square baking dish with melted butter and line the bottom with parchment paper, leaving a 2-inch overhang on two sides.
- In a food processor, grind graham crackers to a fine crumb. Add sugar and melted butter, then pulse until well blended and crumbly.
- Press the crust evenly into the bottom of the prepared dish and about 1 inch up the sides.
- Bake the crust until lightly browned, about 8–12 minutes. Let it cool for 30 minutes.
Filling and Baking
- In a large bowl, whisk together egg yolks and sweetened condensed milk.
- Add lemon juice and whisk until smooth.
- Pour the filling over the cooled crust and spread it to the edges.
- Bake until the filling is set, about 15 minutes.
- Cool the squares in the pan on a wire rack, then refrigerate for at least 1 hour before serving.
- Use the parchment overhang to lift the lemon squares from the pan, transfer them to a cutting board, and cut into 16 squares, wiping the knife between cuts for clean slices.
