
Nothing says summer quite like these creamy lemon squares with their bright citrusy bite and perfectly velvety texture. My family asks for them as soon as the weather warms up and I love how simple they are to whip up with kitchen staples when I want a refreshing dessert that tastes like sunshine.
I first made these after a picnic in early June and the memory of our sticky lemony fingers still makes me smile every year.
Ingredients
- Graham crackers for the crust: provide a crunchy, classic sturdy base choose fresh crisp crackers for best texture
- Unsalted butter: binds the crumbs together and adds rich flavor look for butter with a deep yellow tone
- Granulated sugar: sweetens the crust and helps it brown softly
- Sweetened condensed milk: gives the filling its creamy dense texture choose full-fat for the richest taste
- Egg yolks: help the filling set up and add a custardy richness use fresh large eggs for best results
- Fresh lemon juice: brings the vivid citrus flavor and balances the sweetness use bright fragrant lemons and squeeze just before mixing
Step-by-Step Instructions
- Prep the Pan:
- Brush an 8-inch square baking pan with melted butter then line with parchment paper leaving an overhang on two sides
- Crush the Graham Crackers:
- Break up 24 squares and pulse in a food processor until evenly crumbed
- Combine Crust Mixture:
- Add melted butter and sugar to the food processor Blend until the texture looks like damp sand
- Press and Bake Crust:
- Pour crumb mixture into prepared pan Press firmly across the bottom and up the sides about one inch thick Chill for ten minutes then bake 10 to 12 minutes until edges are golden Let cool fully
- Mix Lemon Filling:
- In a medium bowl whisk the condensed milk and egg yolks until smooth
- Add the Lemon Juice:
- Pour in fresh lemon juice then whisk again until completely blended and glossy
- Fill and Bake:
- Pour filling over the cooled crust Smooth the top gently Bake 15 to 20 minutes until just set at the center
- Cool and Cut:
- Cool in pan to room temperature then refrigerate until firm at least an hour Use the parchment overhang to lift the bars onto a cutting board Slice into squares wiping the knife between cuts for clean edges

My favorite ingredient is the fresh lemon juice It wakes up the whole dessert and reminds me of making lemonade from my grandmother’s backyard tree She always said the trick was plenty of zest for brightness and I add a little too
Storage Tips
Keep leftover lemon squares in a single airtight layer in the refrigerator for up to three days This helps the filling stay firm and the crust crisp To store longer wrap tightly and freeze for up to three months Let thaw at room temperature before serving
Ingredient Substitutions
If you do not have graham crackers you can use digestive biscuits or vanilla wafers instead No fresh lemons Use bottled juice in a pinch but fresh is best For extra zestiness stir in a little grated lemon zest right into the filling

Serving Suggestions
Serve lemon squares chilled with a dollop of whipped cream and an extra sprinkle of zest For a summery party line up the bars on a platter with fresh raspberries or blueberries on the side We love them with iced tea for picnics
Troubleshooting Runny Lemon Squares
If your lemon squares turn out runny it usually means the filling was underbaked or the filling was not mixed thoroughly Enough whisking is key You can also add a tablespoon of cornstarch or flour for extra stability Bake until the center no longer jiggles when tapped
Recipe FAQs
- → What gives the filling its creamy texture?
The filling combines sweetened condensed milk with egg yolks and fresh lemon juice, which together create a smooth, silky texture once baked.
- → How can I prevent the lemon squares from being runny?
Underbaking, too much lemon juice, or insufficient mixing can cause runniness. Adding a tablespoon of cornstarch and baking until set helps achieve the right firmness.
- → Is it necessary to refrigerate these lemon squares?
Refrigeration isn’t required but chills the squares, firming up the filling and making them easier to cut and serve.
- → Can lemon zest enhance the flavor?
Yes, adding fresh lemon zest boosts the citrus aroma and adds a bright, tangy note to the creamy filling.
- → How should I store leftover lemon squares?
Store in a single layer in the refrigerator for up to three days to keep them fresh and maintain texture.
- → Is it possible to freeze lemon squares?
Yes, cool the bars completely, then wrap tightly before freezing. Freeze uncut to prevent sticking, and thaw in the fridge or at room temperature.