Creamy Lemon Squares Dessert
These creamy lemon squares are bright, silky, and perfectly balanced between sweet and tangy. The buttery graham cracker crust pairs beautifully with the smooth lemon filling made from sweetened condensed milk.
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Chill Time: 2–3 hours
Servings: 9–12 squares
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
For the Filling:
1 can (14 ounces) sweetened condensed milk
2 large egg yolks
½ cup fresh lemon juice (about 2–3 lemons)
Optional: 1 teaspoon lemon zest (for extra flavor)
Instructions
1️⃣ Prepare the Pan
Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2️⃣ Make the Crust
In a bowl, mix graham cracker crumbs and sugar.
Stir in melted butter until evenly combined.
Press mixture firmly into the bottom of the prepared pan.
Bake for 8–10 minutes, until lightly golden.
Remove from oven and let cool slightly.
3️⃣ Make the Lemon Filling
In a medium bowl, whisk together sweetened condensed milk and egg yolks until smooth.
Add fresh lemon juice (and zest if using).
Whisk until thickened and fully combined.
4️⃣ Bake
Pour the lemon filling over the warm crust.
Return to oven and bake 18–22 minutes, or until the center is set but still slightly jiggly.
Remove and let cool at room temperature.
5️⃣ Chill & Slice
Refrigerate for at least 2–3 hours (or overnight for best results).
Lift out using parchment paper and slice into squares.
Dust with powdered sugar if desired.
Tips for Perfect Lemon Squares
Use fresh lemon juice — bottled juice won’t taste as bright.
Don’t overbake; the filling will firm up as it chills.
For cleaner slices, wipe your knife between cuts.
Store in the refrigerator up to 4 days.
