Bright, tangy, and indulgently creamy, these lemon squares are a delightful treat that perfectly captures the essence of fresh lemonade in dessert form. The buttery graham cracker crust provides a crisp, slightly sweet base that contrasts beautifully with the luscious lemon filling, creating a refreshing balance of flavors that brighten any day.
Whether you’re serving them at a summer picnic, a casual gathering, or simply indulging your citrus cravings, these lemon squares offer a perfect bite-sized burst of sunshine and creamy sweetness. Their smooth texture and vibrant lemon zing make them unforgettable.
- Bright and refreshing lemon flavor that tastes like a slice of homemade lemonade.
- Easy to make with simple pantry ingredients and minimal prep time.
- Perfectly creamy and smooth filling atop a crunchy, buttery crust.
Ingredients
- Unsalted butter: Melted butter adds richness and moisture, binding the graham cracker crust perfectly.
- Graham crackers: Broken into small squares then processed, they create a crunchy, slightly sweet base.
- Sugar: Adds a mellow sweetness to balance the tartness and enhance the crust’s flavor.
- Egg yolks: Provide richness and help set the creamy lemon filling for a smooth texture.
- Sweetened condensed milk: Adds sweetness and creates a velvety filling with a luscious mouthfeel.
- Lemon juice: Freshly squeezed to bring sharp, tangy brightness that defines the lemon squares.
Instructions
- Prepare the Baking Pan
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Butter an 8-inch square baking pan and line it with parchment paper leaving overhang on two sides. This setup allows for easy removal of the lemon squares after baking without breaking.
- Make the Graham Cracker Crust
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Break the graham crackers into pieces and pulse in a food processor until finely crumbed. Add the sugar and melted butter, then pulse again until all ingredients are combined. This creates a cohesive mixture that forms the base.
- Press and Bake the Crust
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Firmly press the graham cracker mixture into the prepared pan, extending about 1 inch up the sides to create a sturdy crust. Bake at 350°F for 10-12 minutes or until lightly golden, then cool completely. This step ensures a crisp crust that holds the creamy filling.
- Prepare the Lemon Filling
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Whisk together egg yolks and sweetened condensed milk until smooth and homogeneous. Gradually add fresh lemon juice and continue whisking until fully combined. This mixture will set firmly into a silky lemon custard during baking.
- Assemble and Bake the Lemon Squares
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Pour the creamy lemon filling over the cooled crust and bake again at 350°F for 15-20 minutes until the filling is set and slightly golden around the edges. This ensures a custard-like creamy texture with a baked finish.
- Cool and Cut
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Let the lemon squares cool completely in the pan on a cooling rack for best texture. For firmer bars, refrigerate after reaching room temperature. Use the parchment paper overhang to lift the block out and cut into 16 small or 9 larger squares for serving.
- Use fresh lemon juice for the brightest, most authentic flavor; bottled juice won’t yield the same freshness.
- Be careful not to overbake the filling; it should be set but still slightly wobbly in the center when you remove it.
- Refrigerating the bars after cooling helps achieve a firmer, fudge-like consistency.
Storage Tips
Store lemon squares in an airtight container in the refrigerator for up to 4-5 days to maintain freshness and texture. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving.
Serving Suggestions
Serve chilled with a light dusting of powdered sugar or a dollop of whipped cream for added luxury. Pair with a cup of tea or fresh berries for an elegant dessert presentation.
- For extra zest, add a teaspoon of lemon zest to the filling mixture to enhance aromatic lemon notes.
- If you prefer a tangier bite, reduce the condensed milk slightly and increase lemon juice to taste, balancing sweetness and tartness.
- Press the crust firmly and evenly into the pan to avoid cracking and to ensure it holds the filling well.
FAQs
- Can I use store-bought lemon juice?
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While possible, fresh lemon juice is highly recommended for a vibrant, fresh-tasting filling that defines the dessert’s bright flavor.
- What type of graham crackers should I use?
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Use classic, plain graham crackers for the best taste. Honey-flavored alternatives can add a subtle sweetness but may alter the flavor profile.
- Can I make these lemon squares gluten-free?
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Yes, substitute gluten-free graham crackers or gluten-free cookies for the crust to accommodate dietary needs without sacrificing texture.
- How do I know when the lemon filling is fully baked?
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The filling should be firm to the touch and no longer jiggle significantly when gently shaken, indicating it is set and ready.
- Can I prepare lemon squares in advance?
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Absolutely. These lemon squares keep well refrigerated and even taste better the next day once flavors meld.
- What’s the best way to cut the squares cleanly?
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Use a sharp knife wiped clean between cuts to prevent filling buildup and ensure neat edges on each square.
Creamy Lemon Squares
Equipment
- 1 8-inch square baking pan
- 1 food processor
- 1 mixing bowl
- 1 whisk or electric mixer
Ingredients
- 4 tbsp unsalted butter melted
- 24 graham cracker squares
- ¼ cup sugar
- 2 egg yolks
- 1 can 12 oz sweetened condensed milk
- ½ cup lemon juice
Instructions
- Preheat the oven to 350°F.
- Butter and line an 8-inch square baking pan with parchment paper, leaving excess paper hanging on two sides for easy removal.
- Break graham crackers into pieces and pulse them in a food processor until crumbled.
- Add sugar and melted butter to the crumbs and pulse until combined.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared pan to form the crust.
- Bake the crust for 10-12 minutes, or until lightly browned, then cool completely in the pan.
- In a bowl, whisk together the sweetened condensed milk and egg yolks until smooth.
- Add lemon juice and whisk until well combined to make the filling.
- Pour the filling over the cooled crust and bake for 15-20 minutes, until the filling is set and crust is browned.
- Cool the lemon squares completely in the pan on a rack; refrigerate if desired to firm up.
- Lift the squares out using the parchment paper and cut into 9 or 16 pieces as preferred.
Notes
- Use fresh lemon juice for best flavor.
- Refrigerate before cutting to obtain clean slices.
- Store leftovers tightly covered in fridge for up to 3 days.
