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Creamy Lemon Squares Recipe
Emily

Creamy Lemon Squares

These creamy lemon squares feature a buttery graham cracker crust topped with a tangy, smooth lemon filling. They’re the perfect make-ahead treat for spring and summer gatherings, with a balance of sweet and citrusy flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter, melted
  • 24 graham cracker squares
  • 1/4 cup sugar
  • 2 egg yolks
  • 1 can (12 oz) sweetened condensed milk
  • 1/2 cup lemon juice

Equipment

  • 8-inch square baking pan
  • Parchment paper
  • food processor
  • Mixing bowl
  • Whisk or electric mixer
  • Cooling rack
  • cutting board

Method
 

  1. Preheat oven to 350°F. Butter and line an 8-inch square baking pan with parchment paper, leaving some overhang.
  2. Break up the graham crackers and pulse in a food processor until crumbled. Add sugar and melted butter, then pulse again until combined.
  3. Press the mixture firmly into the bottom and 1 inch up the sides of the pan to create a crust.
  4. Bake for 10–12 minutes until lightly browned. Let the crust cool completely in the pan.
  5. Make the filling: whisk condensed milk and egg yolks until smooth. Add lemon juice and whisk until fully combined.
  6. When the crust has cooled, pour in the filling. Bake for 15–20 minutes, until the filling is set and crust lightly browned.
  7. Cool completely on a rack, then refrigerate for firmness. Lift out using parchment overhang and cut into squares.

Notes

For best results, refrigerate the lemon squares after cooling for a firmer texture. You can prepare them a day in advance, and they taste even better chilled. Cut into 16 bite-size squares or 9 larger portions depending on your preference.