Creamy Lemon Squares with Buttery Graham Cracker Crust

Creamy Lemon Squares

If you are hunting for a summer dessert that tastes like sunshine, these Creamy Lemon Squares are exactly it! They have a sweet lemon flavor that reminds me of lemonade squares, the kind you sip slowly on a hot afternoon.

I brought a tray of them to a family picnic last July, and they disappeared before the burgers even came off the grill.

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The best part? You only need six ingredients. A buttery graham cracker crust on the bottom, a creamy lemon filling on top, and a short bake in the oven. Simple, bright, and truly amazing. Let me show you how easy this is.

How to make lemon squares?

Making these creamy lemon squares is easier than you might think. There are only six ingredients in the whole recipe, and they split neatly into two parts: the crust and the lemon filling. If you can press crumbs into a pan and whisk a few things together, you can absolutely make this dessert.

Start by preheating your oven to 350°F. Butter an 8 inch square baking pan, then line it with parchment paper and leave some paper hanging over two sides. That little overhang is your best friend later, because it lets you lift the whole square out of the pan in one piece.

For the crust, break up 24 squares of graham crackers and add them to a food processor. Pulse until they look crumbly, then add ¼ cup of sugar and 4 tbsp of melted unsalted butter. Pulse one more time until everything is combined.

Tip the mixture into the prepared pan and press it firmly into the bottom and about 1 inch up the sides. Pressing firmly here is what keeps the crust from falling apart when you slice it later.

Bake the crust for 10 to 12 minutes, until it is lightly browned, then let it cool completely in the pan. No need to rush this part.

While the crust cools, make the filling. Whisk 1 can (12 oz) of sweetened condensed milk with 2 egg yolks until smooth. You can use an electric mixer or a plain whisk.

Once the mixture is silky, whisk in ½ cup of lemon juice until it is well combined. It will thicken slightly as the lemon juice goes in, and that is exactly what you want.

Pour the filling over the cooled crust and bake for 15 to 20 minutes, until the filling is set and the crust is browned. Let the square cool completely in the pan on a cooling rack.

Then lift it out with the parchment, place it on a cutting board, and cut it into 16 mini squares or 9 bigger squares. That is it, friends!

RECIPE TIPS;

These little tricks have saved me more than once, and they will help you too.

• Add fresh lemon zest to the filling if you want an even brighter lemon flavor.
• If the filling looks too runny before baking, whisk in 1 tbsp of cornstarch to firm it up.
• Chill the squares before cutting. Cold squares hold their shape and slice much more cleanly.
• Wipe your knife with a towel between cuts. The filling is sticky, and a clean blade gives you neat edges.
• Store the squares in a single layer in the refrigerator for up to 3 days.

Small things, big difference. If you are bringing these to a party, chill them first and slice them right before you leave. These few habits are the reason my lemon squares come out neat and creamy every single time.

how long do lemon squares last?

Creamy lemon squares keep well in the refrigerator for up to 3 days. Store them in a single layer so the filling does not smear, and cover them lightly. Chilling them before serving also firms up the filling, which makes every bite a little neater.

If you are planning ahead for a party, this is a dessert you can make the day before and pull out when guests arrive.

why are my lemon squares runny?

It happens to the best of us, and the answer is usually one of three things. First, under baking. If the filling has not set, it needs the full time in the oven.

Second, too much lemon juice. A generous pour can push the filling past the point where it firms up. Third, wet ingredients that were not whisked completely smooth, so the mixture never comes together evenly.

The fix is simple. Add 1 tbsp of flour or 1 tbsp of cornstarch to help the filling set, then bake it fully and let it cool completely before you cut into it. Cutting too early is a common reason a beautiful pan of squares ends up looking messy.

do you need to refrigerate lemon squares?

No, refrigeration is not strictly necessary here. That said, I almost always chill mine for about 30 minutes after they have cooled to room temperature, because a short chill makes the filling firmer and the squares easier to cut. If your fridge is packed before a holiday, do not worry. They taste wonderful at room temperature too.

Can you freeze lemon squares;

Yes, and they freeze very well! This is my favorite way to get ahead on party prep.

1. Let the square cool completely in the pan.
2. Lift it out using the hanging parchment paper.
3. Leave it whole. Cutting after freezing is easier than cutting before.
4. Wrap it tightly in aluminum foil or plastic wrap.
5. Freeze it for up to three months.
6. Thaw at room temperature or in the refrigerator.

If you are freezing squares that are already cut, arrange them in a single layer so they do not stick together.

I like to tuck one wrapped square in the back of the freezer in July and pull it out in the middle of winter when I need a reminder of summer. It tastes just as bright as the day I baked it.

One square is plenty for two people, so it is a nice little treat to keep on hand for unexpected guests.

CHECK OUT THESE AWESOME, LEMON RECIPES

If lemon is your thing, you are in good company here! These are a few more lemon treats worth baking next:

• Mini Lemon Drop Cakes
• A Lemon Cake To Die For!
• Lemon Pound Cake

They pair beautifully with a cup of tea on a rainy afternoon.

Ingredients

You need six ingredients in total, split between the crust and the creamy lemon filling.

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

That is the whole shopping list.

Instructions

1. Preheat the oven to 350°F.
2. Butter an 8 inch square baking pan and line it with parchment paper. Leave some paper hanging over two sides, because it will help you remove the creamy lemon squares later.
3. Break up the graham crackers and add them to a food processor. Pulse until crumbled, then add the ¼ cup of sugar and the 4 tbsp of melted butter. Pulse one more time until everything is combined.
4. Pour the crumble mixture into the prepared pan and press it firmly into the bottom and about 1 inch up the sides to create the crust. Take a minute here and press evenly, because loose crumbs make a crust that falls apart.
5. Bake the crust for 10 to 12 minutes, until it is lightly browned. Let it cool completely in the pan.
6. Make the creamy filling while the crust cools. Whisk the condensed milk and the egg yolks in a bowl until smooth. An electric mixer works well, and so does a whisk. Then add the fresh lemon juice and whisk until well combined.
7. Pour the filling over the cooled crust. Bake for 15 to 20 minutes, until the filling is set and the crust is browned. Let the square cool completely in the pan on a cooling rack. If you want firmer squares, refrigerate them after they reach room temperature. Then lift the square out with the hanging parchment paper, set it on a cutting board, and cut it into 16 mini squares or 9 bigger squares.

That is the whole process. The crust takes minutes to press, the filling takes one bowl, and the oven does the rest. My kitchen smells like a lemonade stand about five minutes in.

If the top looks set but still jiggles slightly in the center, give it a couple more minutes. You can also chill the whole square before slicing, which makes the filling much easier to cut. One last note.

Cutting while the square is still warm will give you messy edges. Wait until it is fully cool, and you will get clean squares every time.

Recipe details

Here is how the timing breaks down so you can plan your afternoon:

The recipe yields 16 mini squares or 9 bigger squares, so there is plenty to share. Make these lemony squares for your next picnic and watch them disappear in minutes.

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Creamy Lemon Squares

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Creamy Lemon Squares If you are hunting for a summer dessert that tastes like sunshine, these Creamy Lemon Squares are exactly it! They have a sweet lemon flavor that reminds me of lemonade squares, the kind you sip slowly on a hot afternoon.

• Total Time: 45 min
• Yield: 16 mini squares or 9 bigger squares 1x

Ingredients

Scale 1x2x3x

For the crust:
4 tbsp unsalted butter, melted
24 squares graham crackers
¼ cup sugar

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

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Instructions

1-Preheat oven to 350°F: Preheat oven to 350°F.
2-Butter and line an 8-inch square baking: Butter and line an 8-inch square baking pan with parchment paper (leave some paper hanging on two sides, it will help to remove the creamy lemon squares).
3-Break up the graham crackers: Break up the graham crackers. Then, add them to a food processor. Pulse until crumbled. Add sugar and melted butter. Pulse one more time until combined.
4-Add this crumble mixture to the prepared: Add this crumble mixture to the prepared pan. Then, press this mixture firmly into the bottom and 1 inch up the sides of the pan to create a crust.
5-Bake in the preheated oven for 10-12: Bake in the preheated oven for 10-12 minutes, or until lightly browned. Let the crust cool completely in the pan.
6-Make the creamy filling while the crust: Make the creamy filling while the crust is cooling. Add condensed milk and egg yolk to a bowl. Whisk until smooth. You can use an electric mixer or use a whisker. Then, add fresh lemon juice and whisk until well combined.
7-When the graham cracker crust has cooled,: When the graham cracker crust has cooled, pour this creamy lemon filling into it. Bake in the preheated oven for 15-20 minutes, or until the filling is set and the crust is browned. Let the creamy square completely cool in the pan on a cooling rack. You can also refrigerate the lemon squares after cooling to room temperature; it makes the creamy lemon squares firmer. Then, remove the lemon square from the pan using the hanging parchment paper, and place it on a cutting board. Cut the lemon square into 16 mini squares or 9 bigger squares.

Last Step:

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• Prep Time: 15 min
• Cook Time: 30 min
• Method: bake