If you’re like me and love desserts that are bright, tangy, and melt-in-your-mouth creamy, then you’re going to adore this Creamy Lemon Squares Recipe. It’s got that perfect blend of zesty lemon flavor with a rich, smooth filling that sits on a buttery graham cracker crust. Honestly, it’s one of those recipes I turn to when I want something simple yet impressively delicious—your friends and family are going to ask for the secret!

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Why This Recipe Works

Balanced Flavors: The creamy sweetness pairs perfectly with the bright, fresh lemon juice for that irresistible tang.
Simple Ingredients: Nothing fancy or hard to find, you probably already have everything in your pantry.
No Fuss Prep: Quick steps with minimal equipment, so you can whip these up even on a busy day.
Perfect Texture: The graham cracker crust bakes crisp while the filling sets to creamy perfection every time.

Creamy Lemon Squares, Lemon Squares dessert, tangy lemon bar recipe, easy lemon dessert, citrus lemon treat - The image shows a square dessert with three clear layers. The bottom layer is a coarse, golden-brown crumb crust, thick and pressed evenly around the edges. The top layer is smooth, creamy, and pale yellow, covering the entire surface evenly with a slightly glossy finish. It sits on a white parchment paper which is placed on a white marbled surface, with a black metal grid visible in the background. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Lemon Squares Recipe lies in simple ingredients that combine for big flavor and texture hits. Using sweetened condensed milk gives the lemon filling smooth richness without needing extra sugar or cream, which keeps it light. And the graham cracker crust? It adds just the right buttery crunch and subtle sweetness to contrast that luscious lemon layer.

Creamy Lemon Squares, Lemon Squares dessert, tangy lemon bar recipe, easy lemon dessert, citrus lemon treat - Flat lay of melted golden butter in a small white bowl, a neat stack of whole graham cracker squares, a small white bowl filled with granulated white sugar, two whole brown eggs with clean shells, a small white bowl of thick sweetened condensed milk, and a small white bowl of freshly squeezed bright yellow lemon juice, all arranged symmetrically with realistic proportions 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: I prefer unsalted so I control the salt level precisely and it blends nicely with the graham cracker crumbs for a rich crust.
Graham crackers: Use classic honey or cinnamon-flavored ones for extra aroma and a crispy base.
Sugar: Just a touch helps bind the crust and enhances the natural flavors.
Egg yolks: They’re key for thickening the lemon filling and giving it a silky, custardy texture.
Sweetened condensed milk: This thick, sweet milk is what makes the filling creamy without needing heavy cream or additional sugar.
Fresh lemon juice: Fresh is a must here—I like to squeeze my lemons right before making the filling for the best zesty, bright flavor.

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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.

Make It Your Way

What’s great about this Creamy Lemon Squares Recipe is how easy it is to tweak to suit your taste or occasion. I often like adding a little lemon zest right into the filling for some extra zing, or sprinkling a bit of powdered sugar and fresh berries on top for a pop of color. Honestly, once you get comfy with the base recipe, it’s fun to experiment!

Variation: I once swapped half the graham crackers for digestive biscuits to bring a deeper, caramelized flavor to the crust—delicious and unexpected.
Dairy-Free: You can try coconut condensed milk and a dairy-free butter alternative if you want to make this vegan-friendly (just texture might differ slightly).
Seasonal Twist: During winter holidays, I add a pinch of ground ginger and nutmeg to the crust mix—it’s like sunshine with a cozy hug.

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

Step 1: Prep Your Pan and Crust

Start by preheating your oven to 350°F and giving your 8-inch square pan a good buttering. Then line it with parchment paper, leaving overhang on two sides—that’s your secret weapon for lifting out the squares super easily once they’re cool. Next, crush your graham crackers—my favorite way is throwing them into a food processor for a quick pulse; no tiny crumbs flying everywhere! Mix in the sugar and melted butter until everything’s combined and pressed firmly into the pan, up about one inch on the sides. This crust is a bit soft going in, but it bakes up beautifully.

Step 2: Bake the Crust

Bake the crust for about 10-12 minutes, or just until you see it turn a lovely light golden brown. This step is important—it sets the base so it doesn’t get soggy under the creamy lemon filling. Once baked, let the crust cool completely right in the pan on a rack. While you wait, you can go ahead and prepare the luscious filling.

Step 3: Make the Creamy Lemon Filling

Whisk together the sweetened condensed milk and egg yolks until smooth and glossy—this only takes a few minutes. Don’t rush this step; a smooth mixture means your filling comes out silky with no lumps. Next, stir in your freshly squeezed lemon juice and whisk again until fully combined. The lemon juice reacts with the condensed milk and eggs to create that dreamily creamy texture.

Step 4: Bake & Chill Your Creamy Lemon Squares

Pour the beautiful filling over your cooled crust, spreading it evenly. Pop it back in the oven for another 15-20 minutes until the filling is just set—the center should have a slight jiggle but not be liquid. Don’t overbake or you risk losing that creamy mouthfeel. When done, let the whole pan cool on a rack. For best results, I refrigerate mine for a couple of hours once cooled to firm up before slicing. Use the parchment paper to lift out the whole slab and cut into 9 or 16 squares—whatever size you prefer.

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Tips from My Kitchen

Parchment Paper Overhang: Don’t skip this—it makes removing your lemon squares a breeze with no crumble.
Use Fresh Lemon Juice: Bottled lemon juice just won’t give you that bright, natural flavor that makes these squares pop.
Don’t Overbake the Filling: It should jiggle slightly when done—carryover heat will finish the setting.
Store Properly: Keep leftovers refrigerated to retain creaminess and freshness.

How to Serve Creamy Lemon Squares Recipe

Creamy Lemon Squares, Lemon Squares dessert, tangy lemon bar recipe, easy lemon dessert, citrus lemon treat - The image shows a grid of lemon bars neatly cut into squares, each with two layers: a thick crumbly light brown crust on the bottom and sides, and a smooth, pale yellow lemon layer on top. The lemon layer looks creamy and shiny, sitting evenly above the crumbly crust. The bars rest on white parchment paper, placed on a black cooling rack which lies on a white marbled surface. A small green mint sprig and lemon wedges add fresh color nearby, and a striped cloth is softly out of focus in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple and dust these lemon squares with a light sprinkle of powdered sugar. But on sunny spring days, I love adding fresh raspberries or a sprig of mint on top — it makes the plate look extra inviting and adds a refreshing contrast to the creamy sweetness.

Side Dishes

They’re perfect on their own as a sweet treat, but if you’re serving a dessert spread, try pairing with a scoop of vanilla ice cream or a simple berry compote. I’ve also enjoyed these alongside a cup of hot tea or chilled lemonade for a light afternoon delight.

Creative Ways to Present

For parties, I once served individual lemon squares on pretty mini plates with edible flowers and a drizzle of honey. Another fun idea is to cut into mini bite-sized pieces and serve them skewered with fresh fruit—cute, portable, and crowd-pleasing!

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your lemon squares, store leftovers in an airtight container in the fridge. They keep beautifully for up to 4 days, and honestly, sometimes they taste even better the next day as the flavors meld together.

Freezing

I’ve frozen leftover lemon squares wrapped tightly in plastic wrap and then foil. They freeze well for up to a month. When I’m ready to eat, I let them thaw overnight in the refrigerator—still creamy and delicious, just with a slightly firmer texture.

Reheating

I usually recommend eating these cold or at room temperature, but if you want to warm them, a few seconds in the microwave (about 10-15 seconds) works—just be careful not to melt the filling too much.

FAQs

Can I use bottled lemon juice instead of fresh?

While you technically can, I highly recommend fresh lemon juice for this recipe. It gives a brighter, fresher flavor that really makes the creamy filling sing. Bottled lemon juice tends to be more acidic and lacks that vibrant taste, which can dull the squares.
Why does the filling need egg yolks?

Egg yolks act as a natural thickening agent and add richness to the filling. They help the lemon squares set with a smooth, custardy texture. Skipping them will change the structure and creaminess.
How do I know when the lemon filling is done baking?

The filling should still have a slight jiggle in the center when you gently shake the pan. It will firm up as it cools. If it’s too wobbly or liquid, bake a few minutes longer but avoid overbaking to keep it creamy.
Can these lemon squares be made gluten-free?

Yes! Simply swap the graham crackers for gluten-free ones or use crushed gluten-free cookies. Just make sure your other ingredients are gluten-free too. Texture may vary slightly but the flavor will still shine.

Final Thoughts

This Creamy Lemon Squares Recipe holds a special place in my heart because it’s one of those quick, no-fuss desserts that tastes like you spent hours in the kitchen. It’s fresh, indulgent, and perfect for any occasion—from casual snacks to holiday parties. Give it a try—I promise you’ll be hooked, and it might just become your go-to lemon dessert too!

Creamy Lemon Squares Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews

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

Print Recipe

Description

Deliciously creamy lemon squares with a buttery graham cracker crust and a smooth, tangy lemon filling. Perfectly baked to achieve a set filling and golden crust, these lemon squares are a refreshing dessert or snack for any occasion.

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 the oven: Preheat your oven to 350°F to prepare for baking the crust and filling.
Prepare the baking pan: Butter and line an 8-inch square baking pan with parchment paper, leaving some paper hanging over two sides to help remove the lemon squares later.
Make the crust: Break the graham crackers into pieces and add to a food processor. Pulse until they are finely crumbled. Add the 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 1 inch up the sides of the prepared baking pan, creating an even crust layer.
Bake the crust: Bake the crust in the preheated oven for 12 minutes or until it is lightly browned. Remove from the oven and allow it to cool completely in the pan.
Prepare the lemon filling: In a bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Gradually add the lemon juice and whisk until fully combined and creamy.
Assemble and bake: Pour the lemon filling over the cooled graham cracker crust, spreading it evenly. Bake in the oven for 20 minutes, or until the filling is set and the crust is golden brown.
Cool and chill: Let the lemon squares cool completely in the pan on a cooling rack. For firmer squares, refrigerate until chilled.
Serve: Use the parchment paper to lift the lemon squares from the pan. Cut into 16 mini squares or 9 larger squares and serve.

Notes

Use fresh lemon juice for the best, bright flavor in your filling.
To make cutting easier, refrigerate the lemon squares thoroughly to firm up the filling before slicing.
Graham cracker crust can be substituted with digestive biscuits if unavailable.
You can add a dusting of powdered sugar on top before serving for a decorative touch.
Ensure the crust has fully cooled before adding the lemon filling to prevent melting or sogginess.
Store leftovers covered in the refrigerator and consume within 3 days for freshness.

Nutrition

Serving Size: 1 square
Calories: 190 kcal
Sugar: 18 g
Sodium: 85 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 0.5 g
Protein: 3 g
Cholesterol: 65 mg