Creamy Lemon Squares

Why You’ll Love This Recipe

I love how quick and fuss-free these lemon squares are to put together. There’s no need for complicated steps or fancy ingredients—just a few pantry staples and fresh lemon juice. The graham cracker crust is buttery and crisp, and the lemon filling bakes up creamy and smooth. Whether I’m serving them at a family gathering or just baking a treat for the weekend, they always disappear fast. And honestly, they taste even better the next day after chilling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• 1 can (14 ounces) sweetened condensed milk

• 2 egg yolks

• 1/2 cup fresh lemon juice

For the Crust:

• 1½ cups graham cracker crumbs

• 1/4 cup sugar

• 4 tablespoons butter, melted and cooled

Directions

I start by preheating the oven to 350°F (175°C). I grease an 8×8-inch baking pan or line it with parchment paper to make removing the bars easier after baking.

To make the crust, I mix the graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand. I press this mixture firmly and evenly into the bottom of the prepared pan and bake it for about 10 minutes, just until lightly browned. Then I let it cool for around 30 minutes before adding the filling.

For the filling, I whisk together the egg yolks and sweetened condensed milk until the mixture is smooth and fully combined. Then I gradually add the lemon juice, stirring constantly until the filling is creamy and thickened slightly.

I pour the lemon filling over the cooled crust and smooth it out with a spatula. I return the pan to the oven and bake for another 15 minutes, or until the filling is just set. Once out of the oven, I let it cool completely, then chill it in the fridge for at least an hour before cutting into squares.

Servings and timing

This recipe makes about 9 to 12 lemon squares, depending on how I cut them.

• Prep Time: 10 minutes

• Cook Time: 25 minutes (10 for crust + 15 for filling)

• Cooling/Chilling Time: 1 hour 30 minutes

• Total Time: Around 2 hours 5 minutes

They’re great to make ahead since they need to chill before serving.

Variations

• Add zest: I sometimes add lemon zest to the filling for extra zing.

• Try a different crust: A shortbread or vanilla wafer crust works beautifully too.

• Citrus twist: I’ve swapped lemon for lime or orange juice for a fun variation.

• Make it gluten-free: I use gluten-free graham crackers to make the crust.

• Top it off: A dusting of powdered sugar or a swirl of whipped cream makes them extra special.

Storage/Reheating

I store leftover lemon squares in an airtight container in the fridge for up to 4 days. I don’t recommend freezing them since the texture of the filling can change after thawing. They’re best served chilled or at room temperature—no reheating needed.

FAQs

Can I use bottled lemon juice instead of fresh?

I prefer using fresh lemon juice for the best flavor, but in a pinch, bottled lemon juice will work. Just make sure it’s 100% juice with no added sugars.

Do I need to use parchment paper?

I like lining the pan with parchment paper because it makes removing and slicing the bars much easier, but greasing the pan works fine too.

Can I make this recipe ahead of time?

Yes, I often make them a day ahead and let them chill overnight. They hold up well and the flavor deepens as they sit.

How do I know when the filling is set?

The filling should look slightly firm and not jiggly in the center when it comes out of the oven. It will finish setting as it cools and chills.

What can I serve with lemon squares?

I love serving them with a dollop of whipped cream or fresh berries like blueberries or raspberries. They add a nice contrast to the tart filling.

Conclusion

These creamy lemon squares are one of those timeless desserts I keep coming back to. They’re bright, buttery, and always a hit—whether I’m baking for a dinner party, a picnic, or just a sweet afternoon treat. I love how easy they are to make and how quickly they disappear once served. If I’m looking for a dessert that feels light, refreshing, and crowd-pleasing, this is the one.