These Creamy Lemon Squares are the ultimate dessert for lemon lovers. With their silky filling and buttery graham cracker crust, they hit the perfect note between sweet and tart. They’re easy to whip up and make a bright, refreshing addition to any dessert table.
Great for spring brunches, baby showers, or just a weekday pick-me-up, these lemon squares feel like a little slice of sunshine. The texture is smooth and custard-like, while the crust gives just the right crunch. Whether you’re serving guests or just treating yourself, this recipe is sure to impress with minimal effort.
Ingredients:
For the filling:
- 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
Directions:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles damp sand.
- Press the crumb mixture firmly into the bottom of the pan to form a flat, even crust.
- Bake the crust for 10 minutes, then set aside to cool for 30 minutes.
- While the crust is cooling, whisk together the egg yolks and sweetened condensed milk until smooth.
- Gradually stir in the lemon juice until the mixture becomes creamy and slightly thickened.
- Pour the lemon filling over the cooled crust, spreading evenly.
- Bake for 15 minutes until the filling is set but still slightly jiggly in the center.
- Remove from the oven and allow to cool completely. Refrigerate for at least 1 hour to set fully.
- Once chilled, lift from the pan using parchment paper and slice into squares.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 40 minutes (including chilling)
Kcal: 185 kcal per square
Servings: 9 squares