If you’re on the lookout for a dessert that’s bright, tangy, yet irresistibly smooth, I’ve got just the thing for you — this Creamy Lemon Squares Recipe is a real game-changer. Imagine a crisp, buttery graham cracker crust hugging a luscious, silky lemon filling that’s both refreshing and indulgent. I’ve made these lemon squares more times than I can count, and every single bite feels like a sunny day wrapped in a dessert. Stick with me, and I’ll walk you through exactly how to nail this recipe with some personal tips along the way!

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Why This Recipe Works

Simple Ingredients: It uses pantry staples without complicated elements, making it easy to whip up anytime.
Perfect Balance: The tartness of the lemon juice is perfectly mellowed by sweetened condensed milk for creamy richness.
Versatile Texture: The graham cracker crust crisps up just right, contrasting beautifully with the smooth filling.
No Fuss Technique: The steps are straightforward, and you don’t need any fancy tools—just some basic kitchen staples.

Creamy Lemon Squares, Lemon Squares, Lemon Dessert, Easy Lemon Bars, Tangy Lemon Squares - The image shows a set of square lemon bars arranged in three rows on a black metal cooling rack placed over a white marbled surface. Each lemon bar has two layers: the bottom layer is a thick, crumbly, golden-brown crust that forms a raised edge around the dessert, and the top layer is a smooth, pale yellow lemon filling with a silky texture. Around the lemon bars, there are lemon slices and green mint leaves adding a fresh touch. The background includes a striped cloth that is slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays its part in making these creamy lemon squares utterly delicious and comforting. The graham cracker crust provides that all-important crunch and buttery flavor, while the lemon filling is luxuriously creamy thanks to sweetened condensed milk and egg yolks. Picking fresh lemons with enough juice and zest really brings the whole thing alive.

Creamy Lemon Squares, Lemon Squares, Lemon Dessert, Easy Lemon Bars, Tangy Lemon Squares - Flat lay of a small stack of square graham crackers with golden brown texture, a few loose crumbs around them, a small white ceramic bowl filled with melted golden butter, a small white ceramic bowl with white granulated sugar, two whole brown eggs with smooth clean shells, a small white ceramic bowl holding thick creamy sweetened condensed milk, and a small white ceramic bowl with bright yellow freshly squeezed lemon juice, all arranged symmetrically and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using unsalted butter lets you control the exact saltiness of your crust, and melted butter binds those crumbs perfectly.
Graham crackers: Fresh, crisp crackers work best for a crust that’s sturdy but not hard; breaking them into pieces before pulsing makes life easier.
Sugar: Just a little sweetness in the crust to balance the tart filling without overpowering it.
Egg yolks: They help thicken the lemon filling and give it its luscious, custard-like texture.
Sweetened condensed milk: The secret to creamy lemon squares that feel rich without needing a fancy cream or multiple dairy products.
Lemon juice: Freshly squeezed is a must — the whole recipe depends on that bright, fresh acidic punch only natural lemons can deliver.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Creamy Lemon Squares Recipe my own by playing around with some little touches. You can easily switch things up to suit your mood or occasion — sometimes I even sneak in a bit of fresh lemon zest or a sprinkle of powdered sugar on top. The recipe is super flexible, so feel free to experiment!

Adding zest: I like to add a teaspoon of lemon zest into the filling for an extra burst of citrus flavor — it truly brightens the whole dessert.
Make it dairy-free: To cater to dairy intolerance, substitute butter with coconut oil and try a dairy-free condensed milk alternative; results are surprisingly good.
Less sweet version: If you prefer tart over sweet, reduce sugar in the crust slightly and cut down a bit on sweetened condensed milk—just keep an eye on texture.

Step-by-Step: How I Make Creamy Lemon Squares Recipe

Step 1: Prep and Crush the Crust

First things first, preheat your oven to 350°F. Line an 8-inch square pan with parchment paper, leaving a couple of inches hanging over two sides to help you lift out the bars later — trust me, this makes clean removal a breeze. Break your graham crackers into smaller pieces and pulse them in a food processor until finely crumbed. If you don’t have a processor, place them in a zip-lock bag and crush with a rolling pin. Mix the crumbs with sugar and melted unsalted butter, pulsing or stirring until everything’s evenly moistened.

Step 2: Bake the Perfect Crust

Press that crumbly mixture firmly into the bottom and up the sides of your pan—about an inch up—to form a sturdy crust. Don’t skimp here: a well-pressed crust helps prevent sogginess later on. Bake it in your preheated oven for about 10-12 minutes until it’s just lightly browned and toasty. Let it cool fully in the pan while you work on the filling.

Step 3: Whisk Together the Luscious Lemon Filling

Whisk the egg yolks with sweetened condensed milk until silky smooth. An electric mixer works brilliantly here but a hand whisk is just fine too. Then, stir in fresh lemon juice. The mixture will look glossy and creamy—that’s exactly what you want! Using fresh lemon juice is key; bottled juice just doesn’t have the same punch.

Step 4: Bake, Cool, and Cut Your Creamy Lemon Squares

Pour that creamy filling over your cooled crust and bake again for about 15-20 minutes. You’ll know it’s ready when the filling is set but still slightly jiggly in the center. Let it cool completely on a wire rack before popping it into the fridge for extra firmness — I find chilling for an hour or two helps the squares hold their shape beautifully. Then, use the parchment overhang to lift the bars out and cut into your preferred size — I love cutting them into 16 small squares for the perfect snack-sized treat.

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Pro Tips for Making Creamy Lemon Squares Recipe

Don’t Skip Cooling the Crust: Baking and fully cooling your crust before adding the filling prevents a soggy bottom, giving a nice balance in textures.
Fresh Lemon Juice is Key: Whenever possible, squeeze fresh lemons—you’ll taste the difference in brightness and natural zing.
Use Parchment Paper Overhang: It’s a simple trick that makes removing the entire block easy and helps keep your squares neat when slicing.
Watch your Bake Time: Overbaking can dry out the luscious filling. Aim for set but slightly wobbly in the middle, and it will firm up as it cools.

How to Serve Creamy Lemon Squares Recipe

Creamy Lemon Squares, Lemon Squares, Lemon Dessert, Easy Lemon Bars, Tangy Lemon Squares - The image shows three stacked lemon bars with two distinct layers each: a thick top layer of smooth, pale yellow lemon filling with a soft texture, and a bottom layer of crumbly brown crust. A woman's hand with light blue nail polish gently holds the top lemon bar. The lemon bars are placed on a white marbled surface, with a small green mint sprig visible to the left side and a blurred lemon bar and gray background in the back. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often dust the top of the lemon squares with a light sprinkle of powdered sugar — it adds a nice hint of sweetness and looks pretty too. Sometimes, I’ll add thin lemon slices or even a few fresh mint leaves for that pop of color and freshness. If you’re feeling fancy, a dollop of whipped cream pairs beautifully with these too!

Side Dishes

These lemon squares go wonderfully alongside a cup of chamomile tea or a bright, fruity iced tea for those warmer days. I’ve also served them with a simple berry salad or fresh raspberries, which complements the tartness perfectly without overwhelming your palate.

Creative Ways to Present

For gatherings, I’ve arranged these creamy lemon squares on a wooden dessert platter lined with fresh lemon leaves or edible flowers — it makes the table look inviting and seasonal. Another favorite is serving them in mini cupcake liners for a cute, grab-and-go party treat. Trust me, presentation can be just as fun as the making!

Make Ahead and Storage

Storing Leftovers

I keep my leftover lemon squares covered tightly in an airtight container in the fridge. They stay fresh and creamy for up to 4 days — the flavors get even better after resting overnight. Just be sure the container prevents any fridge odors from sneaking in.

Freezing

Freezing lemon squares can be tricky because the crust might soften a bit after thawing, but it’s doable! I slice them first, wrap each piece individually in plastic wrap, and then store them in a freezer-safe container. When you’re ready, thaw them overnight in the fridge for best texture retention. They’re perfect to have on hand for unexpected guests.

Reheating

I usually enjoy these lemon squares chilled, but if you want a slightly warmer treat, pop them in a microwave for about 10-15 seconds. Just be careful not to overheat, or the texture will change too much. Eating them cool or at room temperature really brings out the creamy, tangy freshness best.

FAQs

Can I make this Creamy Lemon Squares Recipe gluten-free?

Absolutely! Simply swap out the graham crackers for a gluten-free alternative or gluten-free cookies. Make sure your baking pan and other tools are clean to avoid cross-contamination if you’re baking for someone with gluten intolerance.
Why is my lemon filling runny after baking?

This usually happens if the filling hasn’t baked long enough or the oven temperature was too low. The filling should be set but slightly jiggly before cooling — remember it will firm up as it cools and chills. Also, make sure you use the right amount of egg yolks, as they help thicken the filling.
Can I use bottled lemon juice instead of fresh?

While you can, I highly recommend fresh lemon juice for the best flavor. Bottled juice tends to be less vibrant and can affect the overall taste and acidity of your creamy lemon squares.
How do I prevent cracks in the lemon filling?

Don’t overbake the filling, and avoid jarring or moving the pan too much while it’s baking and cooling. Cooling gradually at room temperature before chilling in the fridge helps the filling set evenly without cracking.

Final Thoughts

This Creamy Lemon Squares Recipe has found a permanent home in my dessert rotation because it’s both simple and spectacular — a true testament to how four or five humble ingredients can make something so special. Whenever friends come over, I bring these lemon squares, and they never fail to impress. I hope you fall in love with this recipe just like I have. So, grab your lemons and let’s get baking—you’ll be delighting in those sweet and tangy bites before you know it!

Creamy Lemon Squares Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 11 reviews

Author: Julia
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Yield: 16 servings
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

These creamy lemon squares feature a buttery graham cracker crust topped with a smooth, tangy lemon filling made from sweetened condensed milk and fresh lemon juice. Baked to perfection, they make a delightful dessert or snack with a perfect balance of sweetness and citrus zing.

Ingredients

For the crust:

4 tbsp unsalted butter, melted
24 squares graham crackers
¼ cup sugar

For the lemon filling:

2 egg yolks
1 can (12 oz) sweetened condensed milk
½ cup lemon juice

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Instructions

Preheat oven: Preheat your oven to 350°F to get it ready for baking the crust and filling.
Prepare baking pan: Butter and line an 8-inch square baking pan with parchment paper, leaving some paper hanging over two sides for easy removal of the lemon squares later.
Make the crust: Break the graham crackers into pieces and pulse them in a food processor until fine crumbs form. Add sugar and melted butter, then pulse again until the mixture is well combined.
Form the crust: Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared pan to create an even crust.
Bake crust: Bake the crust in the preheated oven for 12 minutes or until it turns lightly browned. Remove and let it cool completely in the pan.
Prepare filling: While the crust cools, whisk together the sweetened condensed milk and egg yolks until smooth. Then add the lemon juice and whisk until fully combined.
Add filling and bake: Pour the lemon filling over the cooled crust. Bake again at 350°F for 20 minutes or until the filling is set and the crust is nicely browned.
Cool and chill: Let the lemon squares cool completely in the pan on a cooling rack. For firmer squares, refrigerate after cooling to room temperature.
Serve: Use the parchment paper overhang to lift the lemon squares out of the pan. Cut into 16 mini squares or 9 larger squares and serve.

Notes

You can substitute graham crackers with digestive biscuits if unavailable.
Use fresh lemon juice for the best bright citrus flavor.
Refrigerating the squares thoroughly makes slicing cleaner and improves texture.
If you don’t have a food processor, place graham crackers in a sealed plastic bag and crush with a rolling pin.
For a more intense lemon flavor, add a teaspoon of lemon zest to the filling.
Ensure the crust is completely cooled before adding filling to avoid melting the egg yolks prematurely.