Recipe Creamy Lemon Squares
Feb. 27th, 2026 01:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pattroseCreamy Lemon Squares
Bright, tangy, and irresistibly smooth, these Creamy Lemon Squares deliver all the flavor of lemon meringue pie—without the fuss. A buttery graham cracker crust supports a silky lemon filling that’s perfectly balanced between sweet and tart. Simple ingredients, easy steps, and a refreshing finish make this
Recipe Overview
Yield: 16 squares
Prep Time: 15 minutes
Bake Time: 15 minutes
Chill Time: 1–2 hours
Oven Temperature: 350°F (175°C)
Ingredients
For the Graham Cracker Crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
4 tbsp unsalted butter, melted
Extra butter, for greasing the pan
For the Lemon Filling
2 large egg yolks
1 (14 oz) can sweetened condensed milk
½ cup freshly squeezed lemon juice (about 3 lemons)
Optional: zest of 1 lemon
Tip: Fresh lemon juice is essential—bottled juice lacks the brightness needed for this recipe.
Step-by-Step Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C). Lightly butter an 8-inch square baking dish. Line the bottom with parchment paper, leaving an overhang on two sides to make lifting easier.
2. Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom of the pan and slightly up the sides.
3. Bake the Crust
Bake for 8–12 minutes, until lightly golden. Remove from the oven and let cool completely—this prevents the filling from melting on contact.
4. Mix the Filling
In a medium bowl, whisk egg yolks, sweetened condensed milk, lemon juice, and lemon zest (if using) until smooth and slightly thickened.
5. Assemble & Bake
Pour the filling over the cooled crust and gently spread to the edges. Bake for 15 minutes, just until the center is set and no longer jiggly. Do not overbake.
6. Chill & Slice
Cool at room temperature for 30 minutes, then refrigerate for at least 1 hour (2 hours is ideal). Lift out using parchment, and cut into 16 squares with a serrated knife.
Pro Tip: Wipe the knife clean between cuts for neat edges.
Serving Ideas
Dust lightly with powdered sugar
Garnish with lemon zest or thin lemon slices
Serve with fresh berries or whipped cream
Pair with iced tea, espresso, or sparkling water
Bright, tangy, and irresistibly smooth, these Creamy Lemon Squares deliver all the flavor of lemon meringue pie—without the fuss. A buttery graham cracker crust supports a silky lemon filling that’s perfectly balanced between sweet and tart. Simple ingredients, easy steps, and a refreshing finish make this
Recipe Overview
Yield: 16 squares
Prep Time: 15 minutes
Bake Time: 15 minutes
Chill Time: 1–2 hours
Oven Temperature: 350°F (175°C)
Ingredients
For the Graham Cracker Crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
4 tbsp unsalted butter, melted
Extra butter, for greasing the pan
For the Lemon Filling
2 large egg yolks
1 (14 oz) can sweetened condensed milk
½ cup freshly squeezed lemon juice (about 3 lemons)
Optional: zest of 1 lemon
Tip: Fresh lemon juice is essential—bottled juice lacks the brightness needed for this recipe.
Step-by-Step Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C). Lightly butter an 8-inch square baking dish. Line the bottom with parchment paper, leaving an overhang on two sides to make lifting easier.
2. Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom of the pan and slightly up the sides.
3. Bake the Crust
Bake for 8–12 minutes, until lightly golden. Remove from the oven and let cool completely—this prevents the filling from melting on contact.
4. Mix the Filling
In a medium bowl, whisk egg yolks, sweetened condensed milk, lemon juice, and lemon zest (if using) until smooth and slightly thickened.
5. Assemble & Bake
Pour the filling over the cooled crust and gently spread to the edges. Bake for 15 minutes, just until the center is set and no longer jiggly. Do not overbake.
6. Chill & Slice
Cool at room temperature for 30 minutes, then refrigerate for at least 1 hour (2 hours is ideal). Lift out using parchment, and cut into 16 squares with a serrated knife.
Pro Tip: Wipe the knife clean between cuts for neat edges.
Serving Ideas
Dust lightly with powdered sugar
Garnish with lemon zest or thin lemon slices
Serve with fresh berries or whipped cream
Pair with iced tea, espresso, or sparkling water
