Why I’ll Love This Recipe
I love the blend of silky lemon custard and a crisp, buttery base. It’s refreshing yet indulgent, and I appreciate how effortlessly they come together—no fancy techniques, just simple whisking, baking, and cooling. They’re bright, satisfying, and always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Salt
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Unsalted butter, cold and cubed
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Eggs
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Fresh lemon juice
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Lemon zest
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Sweetened condensed milk or heavy cream
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Vanilla extract (optional)
Directions
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I preheat the oven to 350 °F (175 °C) and grease an 8×8-inch baking pan.
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To make the crust, I whisk together flour, sugar, and salt. Then I cut in cold butter until the mixture resembles coarse crumbs. I press it firmly into the pan and bake for about 15 minutes, until lightly golden.
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While the crust bakes, I whisk together eggs, lemon juice, zest, sweetened condensed milk (or cream), and a touch of vanilla until smooth and pale.
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Once the crust is done, I pour the lemon filling over it and return the pan to the oven. I bake for 18–22 minutes, until the center is just set but still slightly jiggly.
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I let it cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
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I dust the top with powdered sugar before slicing into squares and serving.
Servings and timing
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Servings: Makes about 16 small squares (or 9 larger ones)
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Total time: Approximately 3 hours (includes chilling)
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Prep: 15 minutes
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Baking: 35–37 minutes (crust + filling)
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Cooling + chilling: ~2 hours
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Variations
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Graham crust: Use finely crushed graham crackers with melted butter instead of flour‑butter crust.
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Extra citrus: Add lime or orange zest alongside lemon for a citrus medley.
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Sugar swap: Use coconut sugar or honey sweetened condensed milk for a different sweetness profile.
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Gluten‑free: Substitute gluten‑free all‑purpose flour in the crust with the same amount.
Storage/reheating
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To store: I cover the pan with plastic wrap or transfer squares to an airtight container and refrigerate for up to 4–5 days.
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To reheat: I enjoy them chilled, but if I want a softer texture, I warm a square in the microwave for about 5–10 seconds.
FAQs
Can I make these ahead?
Yes! I often bake them a day before and refrigerate overnight. The flavor and texture improve as they chill.
Can I use bottled lemon juice?
I prefer fresh-squeezed for the best flavor and brightness, but in a pinch, bottled works too—just make sure it’s pure lemon juice.
Why is my filling slightly runny?
If underbaked, the center may be too soft. I bake until it’s just set and allow full chilling—this ensures a creamy yet firm texture.
Can I freeze the squares?
Absolutely—I freeze individual squares in a single layer on parchment-lined sheet, then transfer to a freezer bag. They keep well for up to 2 months. Thaw in the fridge before serving.
Can I reduce the sugar?
Yes—I sometimes reduce sugar by 20%, but the sweet‑acid balance is key. I taste the filling before baking and adjust slightly to keep that lively lemon flavor without overpowering sweetness.
Conclusion
These Creamy Lemon Squares are a go-to dessert whenever I want something bright, tangy, and effortlessly elegant. With their crisp crust and smooth lemon filling, they strike the perfect balance of comfort and sophistication. I hope they brighten your day as much as they do mine!
PrintCreamy Lemon Squares Recipe
These tangy lemon bars feature a buttery shortbread crust and a silky lemon filling made with fresh juice and condensed milk. Chill, dust with sugar, and slice to serve!
- Prep Time: 15 minutes
- Cook Time: 35–37 minutes (crust + filling)
- Total Time: ~3 hours
- Yield: 16 small or 9 large squares
- Category: Dessert, Bars
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
All-purpose flour
Granulated sugar
Salt
Unsalted butter, cold and cubed
Filling:
Eggs
Fresh lemon juice
Lemon zest
Sweetened condensed milk (or heavy cream)
Vanilla extract (optional)
Topping:
Powdered sugar (for dusting)
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
Make the crust: In a bowl, whisk together flour, sugar, and salt. Cut in cold butter until crumbly. Press into the pan and bake for 15 minutes or until lightly golden.
Make the filling: While the crust bakes, whisk eggs, lemon juice, zest, sweetened condensed milk (or cream), and vanilla until smooth and pale.
Pour filling over warm crust and return to oven. Bake 18–22 minutes, until just set and slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours until firm.
Dust with powdered sugar before slicing and serving.
Notes
Use fresh lemon juice for the brightest flavor.
Let chill fully to ensure the filling sets properly.
For a citrus twist, add lime or orange zest to the filling.
Graham cracker crust or gluten-free flour can be used for variation.
Keep chilled for clean slicing and best texture.
