Creamy Lemon Squares are a perfect combination of sweet and tangy flavors with a buttery graham cracker crust and a luscious lemon filling.
The smoothness of sweetened condensed milk, paired with the brightness of fresh lemon juice, creates a dessert that’s both refreshing and rich.
The baked crust adds a slight crunch, complementing the creamy texture of the filling.
These squares are ideal for a light dessert or a sweet treat after a meal.
For best results, be sure to chill them thoroughly before serving, and store any leftovers in the fridge to maintain their texture and flavor.
Creamy Lemon Squares
Recipe:
Ingredients:
1 can (14 ounces) sweetened condensed milk
2 egg yolks
1/2 cup fresh lemon juice
For the crust:
1.5 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter, melted and cooled
Instructions:
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper for easy removal.
In a bowl, combine the melted butter, graham cracker crumbs, and sugar for the crust. Mix well until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer.
Bake for around 10 minutes or until lightly browned. Let cool for 30 mins.
In another bowl, whisk together the egg yolks and sweetened condensed milk until well combined.
Gradually add the fresh lemon juice to the egg yolk mixture, stirring until smooth and creamy.
Pour the lemon filling over the cooled crust in the baking pan, spreading it evenly.
Bake for another 15 minutes until set. Remove and cool for at least 1 hour until set.
Once chilled, carefully remove the lemon squares from the pan using the parchment paper, if using, and cut them into squares.
Enjoy the creamy and tangy goodness of your homemade Creamy Lemon Squares! Store any leftovers in the refrigerator.
For a delicious twist on Creamy Lemon Squares, consider adding citrus variations like lime or orange juice, or mix in shredded coconut with the graham cracker crust for a tropical flair.
You can also layer fresh berries on the crust for a fruity contrast or drizzle melted chocolate over the top for added decadence.
To ensure the best flavor, always use freshly squeezed lemon juice, and allow plenty of chilling time for the squares to set properly.
For a stronger lemon kick, add a bit of lemon zest to the filling.
When cutting, dip your knife in hot water for clean slices, and store any leftovers in the fridge or freezer for later enjoyment.
To store Creamy Lemon Squares, allow them to cool completely after baking.
Once cooled, place them in an airtight container or cover the pan with plastic wrap, and refrigerate for up to 3-4 days.
If you’d like to store them for longer, freeze the squares in a single layer on a baking sheet before transferring them to a freezer-safe container, separating layers with parchment paper.
They can be frozen for up to 2 months.
When ready to enjoy, simply thaw the lemon squares in the refrigerator overnight to retain their creamy texture and tangy flavor.