Creamy Lemon Squares

Category: Sweet Endings

These creamy lemon squares combine a crunchy buttery graham cracker crust with a silky lemon filling that brightens every bite. Made with only six ingredients, the mixture of tangy fresh lemon juice and sweetened condensed milk creates a balanced citrus flavor packed into every square. Baking until just set ensures the perfect texture while chilling helps firm them up. Whether served chilled or at room temperature, these treats are easy to slice and share, with tips to add zest or adjust firmness for a flawless finish.

The recipe’s simplicity means pantry staples come together quickly, while parchment paper aids in easy removal after baking. Experiment with lemon zest for a sharper aroma and use cornstarch to prevent any runniness. Storing in the refrigerator maintains freshness for a few days, and these bars freeze well when cooled, making them a convenient and bright dessert choice for any occasion.

A woman wearing a pink apron is cutting a cake.
Updated on Sat, 11 Oct 2025 20:27:10 GMT
A stack of three cake slices. Pin
A stack of three cake slices. | easydiyrecipes.com

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
Three pieces of cake stacked on top of each other. Pin
Three pieces of cake stacked on top of each other. | easydiyrecipes.com

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

Three layers of cake stacked on a plate. Pin
Three layers of cake stacked on a plate. | easydiyrecipes.com

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.

Creamy Lemon Squares

Zesty lemon squares with a buttery graham crust and smooth creamy filling, ideal for warm days.

Prep Time
15 min
Cook Time
30 min
Total Time
45 min
By: Evelyn

Category: Desserts

Skill Level: Easy

Cuisine: American

Yield: 16 Servings (16 mini squares or 9 large squares)

Dietary Preferences: Vegetarian

Ingredients

→ Crust

01 170 g graham cracker crumbs
02 57 g unsalted butter, melted
03 50 g granulated sugar

→ Filling

04 354 g sweetened condensed milk
05 2 egg yolks
06 120 ml fresh lemon juice

Steps

Step 01

Preheat oven to 175°C. Process graham crackers in a food processor until crumbly. Add melted butter and sugar, then pulse until fully combined. Grease an 20 cm square baking pan with melted butter and line it with parchment paper, allowing excess to hang over two sides for easy removal.

Step 02

Press the crumb mixture firmly into the bottom and approximately 2.5 cm up the sides of the prepared pan to create an even crust. Bake in the preheated oven for 10-12 minutes until lightly browned. Allow the crust to cool completely in the pan.

Step 03

While the crust cools, whisk sweetened condensed milk with egg yolks until smooth. Incorporate fresh lemon juice steadily, whisking until fully combined.

Step 04

Pour the lemon filling over the cooled crust. Bake at 175°C for 15-20 minutes or until the filling is set and the crust edges are browned.

Step 05

Allow the squares to cool completely in the pan. Using the parchment overhang, lift out and transfer to a cutting surface. Cut into 16 mini squares or 9 larger squares as preferred. Refrigerate prior to serving for best firmness.

Notes

  1. Add fresh lemon zest to intensify lemon flavor. To firm up a runny filling, incorporate 1 tablespoon cornstarch. Refrigerate squares before slicing to ease cutting. Clean the knife between cuts to ensure neat portions. Store in a single layer in the refrigerator for up to 3 days. Squares freeze well; cool completely before freezing wrapped in foil or plastic.

Tools Required

  • Food processor
  • 8-inch (20 cm) square baking pan
  • Mixing bowls
  • Whisk
  • Parchment paper

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains eggs, dairy, and gluten (from graham crackers)

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 210
  • Fats: 8 g
  • Carbohydrates: 30 g
  • Proteins: 3 g