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Creamy Lemon Squares

FOR THE CRUST

4 tablespoons butter, melted and cooled, plus more for pan

1-1/2 cup graham cracker crumbs

1/4 cup sugar

FOR THE FILLING

2 large egg yolks

1 can (14 ounces) sweetened condensed milk

1/2 cup fresh lemon juice (3 lemons)

DIRECTIONS:

*Preheat oven to 350F / 180C degrees.

*Brush a square baking dish with melted butter.

*Crush graham crackers

*Then add in sugar and butter and blend to mix.

*Press mixture into bottom of prepared pan.

*Bake until lightly browned, 8 to 12 minutes.

*Cool crust, 30 minutes.

TO MAKE THE FILLING

*In a large bowl, whisk together egg yolks and condensed milk.

*Add lemon juice; whisk until smooth.

*Pour filling into cooled crust; carefully spread to edges.

*Bake until set, about 15 minutes.

*Cool in pan on rack.

*Chill at least 1 hour before serving.

Serve with whipped cream.

6/1 Edited to

Making creamy lemon squares is a delightful way to bring a burst of citrus flavor to your dessert table. One tip I've learned through experience is to ensure you really press the graham cracker crust firmly into the pan before baking—this helps it hold together better when slicing. Also, using fresh lemon juice, as this recipe suggests, really elevates the tanginess and brightness of the filling compared to bottled lemon juice. To get the perfect creamy texture, be careful not to overbake the lemon filling. It should be set around the edges but still slightly jiggly in the center—it will firm up more as it cools. Cooling the crust completely before pouring the filling is essential to prevent mixing or sogginess. For an extra touch, I like to dust the finished squares with powdered sugar or top them with a dollop of freshly whipped cream just before serving, as recommended. These lemon squares also keep well in the fridge for a couple of days, making them a great make-ahead dessert for gatherings. If you want to add a bit more texture, sprinkling some finely chopped toasted almonds or coconut on the crust before baking can add an interesting twist. Overall, this recipe balances sweetness and tartness beautifully and is a crowd-pleaser in any season.

132 comments

Could this be made with limes as well? This is so similar to a recipe my mother used to make 🥰🥰

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Connie Aye Period!

honey this is one of my Faves, right along with key lime pie.... umm-umm good 👍🏾. and since ion really like the graham cracker crust, I got every other ingredient and some Biscoff cookies... I'll letcha know how that tastes 😋

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