Creamy Lemon Squares Recipe

Is there anything better for a summer treat than creamy lemon squares? I seriously don’t think so. These bright, sunny squares pack that perfect sweet-tart lemon flavor that reminds me of drinking a big tall glass of lemonade on a hot day. Trust me, they’re a total crowd-pleaser!

How to make lemon squares?

Get ready to impress your friends with this simple summer dessert. These sweet lemon squares use only 6 ingredients, and I bet you already have most, if not all, of them right in your kitchen.

1. First, preheat your oven to 350°F. Then, let’s make the graham cracker crumbs. Toss 24 graham cracker squares into your food processor and pulse them until they turn into crumbs.
2. Next, add 4 tablespoons of melted butter and ¼ cup of sugar to those crumbs. Give it a few pulses until everything is nicely combined.
3. Grease an 8-inch square baking pan with melted butter, then line it with parchment paper. Be sure to leave some parchment hanging over two sides—that’s your secret edge for lifting those lemon squares out later, easy peasy!
4. Now for the crust. Pour that crumb mixture into your prepared pan. Press it down firmly across the bottom and push it an inch up the sides to form a crust. Bake it in the oven for 10 to 12 minutes until you see a lovely light brown color. Let it cool completely right there in the pan.
   
5. While that crust chills out, let’s whip up the dreamy lemon filling. In a bowl, whisk together 12 ounces of sweetened condensed milk with 2 egg yolks until smooth and creamy.
6. Stir in ½ cup of fresh lemon juice, then whisk everything until it’s fully combined.
7. Pour this luscious lemony filling over your cooled crust. Pop it back in the oven and bake for another 15 to 20 minutes, until the filling is set and the crust looks golden brown.
8. Once baked, let the whole pan cool completely on a wire rack. After it’s cool, gently lift the lemon squares out of the pan using the parchment paper edges and transfer them to a cutting board. Slice into 16 fun-sized squares or 9 bigger, more indulgent pieces—totally your call!

RECIPE TIPS;

1. If you love an extra lemony punch, add a teaspoon or two of fresh lemon zest right into the filling. It amps up that bright citrus flavor beautifully.
2. If your filling seems a little loose or runny, toss in a tablespoon of cornstarch. This helps it set up nicely without messing with the taste.
3. Pop the lemon squares in the fridge before cutting—they hold their shape better and slicing is a breeze.
4. Wipe your knife clean with a towel between cuts. This little trick keeps those edges sharp and clean every time.
5. Store leftover lemon squares in a single layer in an airtight container in the fridge. They’ll stay fresh and delicious for up to 3 days.

how long do lemon squares last?

You can keep these creamy lemon squares fresh in the fridge for about 3 days. I always recommend chilling them before serving—it really helps firm up that luscious filling so it slices perfectly.

why are my lemon squares runny?

Runny lemon squares? It happens, but usually it’s from one of a few things. Maybe they were under-baked, or you added a little too much lemon juice, which can thin the filling. Another common reason is not whisking the wet ingredients thoroughly enough—no lumps allowed! I’ve found that adding a tablespoon of flour or cornstarch can save the day and keep your squares nice and firm.

do you need to refrigerate lemon squares?

While it’s not absolutely necessary to refrigerate lemon squares, I find chilling them for at least 30 minutes after they’ve cooled to room temp makes a big difference. It firms them up so they hold their shape beautifully when you slice them.

Can you freeze lemon squares;

Yes! These creamy lemon squares freeze really well, which is great news if you want to make them ahead of time. Just make sure they’re completely cool before freezing. Use the parchment paper to lift the whole block out of the pan, then wrap it tightly in foil or plastic wrap.

I recommend freezing the lemon squares whole—not cut—because it’s easier to cut them after thawing. They freeze for up to three months. When you’re ready to enjoy, thaw them in the fridge or at room temperature. If you do freeze them cut into pieces, lay them single-layer so they don’t stick together.