Creamy Lemon Squares
Creamy Lemon Squares are the perfect blend of sweet and tangy, making them an irresistible treat. These delightful dessert bars are the ideal way to satisfy your citrus cravings. With their smooth, creamy lemon filling and crumbly graham cracker crust, they are sure to become a favorite in your recipe collection.
Why Make This Recipe
If you love lemon desserts, this recipe is a must-try! Creamy Lemon Squares are easy to make and require just a few simple ingredients. They are great for any occasion, whether it’s a family gathering, a picnic, or just a sweet indulgence after dinner. Plus, they can be made ahead of time and stored in the fridge, making them a convenient choice for entertaining.
How to Make Creamy Lemon Squares
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 2 egg yolks
- 1/2 cup fresh lemon juice
- 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 with butter or line it with parchment paper for easy removal.
- In a bowl, combine the melted butter, graham cracker crumbs, and sugar for the crust. Mix well until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake for around 10 minutes or until lightly browned. Let cool for 30 minutes.
- In another bowl, whisk together the egg yolks and sweetened condensed milk until well combined.
- Gradually add the fresh lemon juice to the egg yolk mixture, stirring until smooth and creamy.
- Pour the lemon filling over the cooled crust in the baking pan, spreading it evenly.
- Bake for another 15 minutes until set. Remove and cool for at least 1 hour until set. Once chilled, carefully remove the lemon squares from the pan using the parchment paper, if using, and cut them into squares.
How to Serve Creamy Lemon Squares
Creamy Lemon Squares are best served chilled. You can enjoy them plain, or for a little extra flair, dust them with powdered sugar or top them with a dollop of whipped cream. They are perfect for sharing or enjoying on your own!
How to Store Creamy Lemon Squares
To store your Creamy Lemon Squares, keep them in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to make them ahead of time, they are great for freezing too! Just make sure to wrap them well before freezing.
Tips to Make Creamy Lemon Squares
- Use freshly squeezed lemon juice for the best flavor.
- Make sure to let the crust cool completely before adding the lemon filling to avoid mixing.
- If you prefer a creamier texture, you can add an extra egg yolk.
Variation
You can switch things up by adding a layer of meringue on top of the lemon filling before baking. This adds a lovely texture and flavor to the squares.
FAQs
Q1: Can I use a store-bought crust?
A1: Yes, you can use a store-bought graham cracker crust for convenience.
Q2: Can I make these squares gluten-free?
A2: Absolutely! Just use gluten-free graham cracker crumbs.
Q3: How do I know when the lemon filling is set?
A3: The filling should be firm to the touch and slightly jiggly in the center when you take it out of the oven. It will firm up as it cools.
Creamy Lemon Squares
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper.
- In a bowl, combine the melted butter, graham cracker crumbs, and sugar for the crust. Mix until it resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer.
- Bake the crust for around 10 minutes or until lightly browned. Let cool for 30 minutes.
- In another bowl, whisk together the egg yolks and sweetened condensed milk until well combined.
- Gradually add the fresh lemon juice to the egg yolk mixture, stirring until smooth and creamy.
- Pour the lemon filling over the cooled crust in the baking pan, spreading it evenly.
- Bake for another 15 minutes until set. Remove and let cool for at least 1 hour.
- Once chilled, carefully remove the lemon squares from the pan using the parchment paper, if used, and cut them into squares.
