If you’re looking for a dessert that perfectly balances sweet and tart flavors, these Creamy Lemon Squares are a must-try. With a buttery graham cracker crust and a smooth, tangy lemon filling, they’re an irresistible treat that’s perfect for any gathering or as a simple dessert to enjoy at home. These lemon squares are easy to make and deliver a bright, refreshing flavor in every bite.
Why You’ll Love This Recipe
This recipe combines the buttery richness of a graham cracker crust with a creamy, zesty lemon filling, resulting in:
- Tangy and Sweet: The perfect balance of citrusy lemon and creamy sweetness.
- Easy to Make: Simple steps and common ingredients make this dessert accessible for bakers of all levels.
- Perfect for Any Occasion: Great for picnics, parties, or just as a mid-week treat.
- Make-Ahead Friendly: You can easily prepare these in advance, as they taste even better after chilling in the fridge.
Who Is This Recipe For?
This Creamy Lemon Squares recipe is perfect for anyone who loves lemony desserts but also enjoys a creamy, smooth texture. Whether you’re hosting guests or just craving a light and refreshing dessert, these squares are sure to hit the spot.
Ingredients
For the Crust:
- 4 tbsp unsalted butter, melted
- 24 squares graham crackers (about 1 ½ cups of graham cracker crumbs)
- ¼ cup of sugar
For the Lemon Filling:
- 2 egg yolks
- 1 can (12oz) sweetened condensed milk
- ½ cup of fresh lemon juice (about 2-3 lemons)
Kitchen Equipment You’ll Need
- 8-inch square baking pan
- Parchment paper
- Food processor (or plastic bag and rolling pin to crush graham crackers)
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Cooling rack
Step-by-Step Directions
1. Prepare the Pan and Crust
Preheat your oven to 350°F (175°C). Butter and line an 8-inch square baking pan with parchment paper, leaving extra parchment hanging over two sides. This will make it easy to lift the lemon squares out of the pan later.
Break the 24 graham cracker squares into pieces and place them in a food processor. Pulse until they turn into fine crumbs. Add ¼ cup of sugar and 4 tablespoons of melted butter to the crumbs. Pulse again until the mixture is well combined and resembles wet sand.
2. Form and Bake the Crust
Pour the graham cracker mixture into the prepared baking pan. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan to form a crust. Use the back of a spoon or a measuring cup to pack it down evenly.
Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden brown. Remove from the oven and allow the crust to cool completely in the pan.
3. Prepare the Creamy Lemon Filling
While the crust is cooling, make the lemon filling. In a mixing bowl, whisk together 2 egg yolks and 1 can of sweetened condensed milk until smooth and creamy. You can use a hand whisk or an electric mixer for this step.
Next, add ½ cup of fresh lemon juice and whisk again until the filling is fully combined and smooth. The lemon juice adds the perfect amount of tartness to balance the sweetness of the condensed milk.
4. Assemble and Bake
Once the graham cracker crust has cooled completely, pour the creamy lemon filling over the crust and spread it out evenly with a spatula.
Return the pan to the oven and bake for 15-20 minutes, or until the filling is set and the edges of the crust are lightly browned. The filling should not jiggle when gently shaken.
5. Cool and Chill
Once baked, remove the pan from the oven and place it on a cooling rack. Let the lemon squares cool completely at room temperature. For best results, after cooling, refrigerate the lemon squares for about 1-2 hours to firm them up further.
6. Cut and Serve
Once the lemon squares have cooled and firmed up, use the parchment paper overhang to lift the entire square out of the pan and onto a cutting board. Cut into 16 mini squares for bite-sized pieces, or 9 larger squares if you prefer bigger portions.
Tips and Tricks
- Use Fresh Lemon Juice: Freshly squeezed lemon juice will give you the best flavor. Avoid bottled lemon juice, as it lacks the brightness of fresh lemons.
- Make it Ahead: These lemon squares taste even better after chilling, so feel free to make them a day in advance and store them in the fridge.
- Cutting Cleanly: To get clean, neat slices, use a sharp knife and wipe it between cuts for smooth edges.
