Creamy Lemon Squares Recipe
Introduction (Approx. 300 words)
Creamy Lemon Squares are a timeless dessert that perfectly balances tangy citrus flavor with a sweet, buttery crust and a luscious, custard-like filling. These squares are beloved for their refreshing taste and satisfying texture—crisp on the bottom, creamy in the middle, and lightly dusted with powdered sugar on top.
Whether you’re baking for a summer gathering, a holiday party, or just to treat yourself, these bars are always a hit. What makes this recipe stand out is the use of fresh lemon juice and zest, which adds a bright, zippy flavor that artificial lemon flavoring simply can’t match.
This recipe uses a classic shortbread crust, made from simple ingredients: flour, butter, and sugar. The filling is a rich, creamy lemon custard made with egg yolks, sweetened condensed milk, and lemon juice. The result is a smooth and tangy filling that sets beautifully, making each bite irresistibly good.
Let’s dive into the ingredients and steps required to make these perfect Creamy Lemon Squares. By the end of this guide, you’ll not only know how to bake them but also how to store, serve, and even customize them to suit your preferences.
Ingredients (Approx. 150 words)
For the Shortbread Crust:
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1 cup (2 sticks) unsalted butter, softened
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½ cup granulated sugar
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2 cups all-purpose flour
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¼ teaspoon salt
For the Creamy Lemon Filling:
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1 can (14 oz) sweetened condensed milk
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4 large egg yolks
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¾ cup freshly squeezed lemon juice (about 4–5 lemons)
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1 tablespoon lemon zest (optional but recommended)
For Garnish (Optional):
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Powdered sugar, for dusting
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Thin lemon slices or zest curls (for decoration)
Kitchen Equipment Needed (Approx. 100 words)
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9x13-inch baking dish
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Mixing bowls (2–3)
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Electric hand mixer or stand mixer (optional, but helpful)
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Measuring cups and spoons
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Zester or microplane
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Whisk
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Rubber spatula
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Parchment paper (recommended)
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Cooling rack
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Sharp knife (for cutting squares)
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Fine mesh sieve (for dusting powdered sugar)
Step-by-Step Instructions (Approx. 1000 words)
Step 1: Preparing the Baking Dish
Before you begin, preheat your oven to 350°F (175°C). While it’s heating, line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides. This makes it easy to lift the lemon squares out of the pan once they’re set and cooled.
If you don’t have parchment paper, you can also grease the pan generously with butter or non-stick spray, though you may need to be more careful when removing the bars.
Step 2: Making the Shortbread Crust
In a medium-sized mixing bowl, cream together the softened butter and sugar until light and fluffy. This takes about 2–3 minutes with an electric mixer or 4–5 minutes by hand with a wooden spoon or whisk.
Add in the flour and salt, and mix until combined. The dough will be slightly crumbly but should hold together when pressed between your fingers.
Press the dough evenly into the prepared baking dish, using your hands or the bottom of a flat glass or measuring cup to smooth it out.
Bake the crust for 18–20 minutes, or until it’s just lightly golden around the edges. You don’t want it too browned since it will continue baking with the filling.
Once done, remove the crust from the oven and let it cool for about 10 minutes. Keep the oven on.
Step 3: Preparing the Creamy Lemon Filling
While the crust cools, make the filling.
In a clean mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth and creamy. This base creates a rich, velvety texture.
Next, add in the lemon juice slowly, whisking constantly. The acidity of the lemon juice will begin to thicken the mixture as it reacts with the condensed milk.
Add in the lemon zest if using. This step adds extra brightness and a more intense citrus aroma. Zest the lemons before juicing to make it easier.
Mix until fully combined and smooth. The filling should be creamy and slightly thickened.
Step 4: Assembling and Baking
Pour the lemon filling over the slightly cooled shortbread crust. Use a spatula to spread it evenly across the surface.
Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 15–18 minutes, or until the filling is just set and no longer jiggles in the center. It should not brown.
Be careful not to overbake—overcooking can cause cracks or a rubbery texture. The residual heat will continue to cook the filling as it cools.
Step 5: Cooling and Chilling
Allow the lemon bars to cool in the pan on a wire rack for at least 1 hour. Then, transfer the pan to the refrigerator and chill for at least 2–3 hours, preferably overnight. This helps the filling set completely and makes slicing easier.
Once chilled, use the parchment paper overhang to lift the entire dessert out of the pan. Place it on a cutting board.
Step 6: Slicing and Serving
Use a sharp knife to cut the bars into squares or rectangles. Clean the knife with a warm, damp cloth between cuts for neat, clean edges.
Dust the tops with powdered sugar just before serving. For added elegance, you can garnish with a curl of lemon zest or a thin slice of lemon.
Serve cold or at room temperature. These bars are refreshing, light, and incredibly creamy.
Tips and Tricks (Approx. 300 words)
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Use fresh lemons – Bottled lemon juice doesn’t offer the same flavor or acidity.
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Room temperature ingredients – This ensures even mixing and better texture.
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Zest first, juice second – Always zest your lemons before juicing them.
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Don’t skip chilling – Chilling helps the bars firm up and intensifies the flavor.
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Use a serrated knife – It helps cut through the creamy filling without dragging.
Storage Instructions (Approx. 150 words)
Refrigerator: Store lemon squares in an airtight container in the fridge for up to 5–6 days. Place parchment paper between layers if stacking.
Freezer: These bars also freeze well. Place the cut bars on a baking sheet in a single layer and freeze for 1–2 hours. Once solid, transfer to a freezer-safe bag or container. Store for up to 2 months.
To thaw, place in the refrigerator overnight or at room temperature for 30 minutes. Dust with powdered sugar after thawing, as freezing can cause the sugar to dissolve.
Variations and Customizations (Approx. 200 words)
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Add a coconut twist – Mix ½ cup shredded coconut into the crust.
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Use limes instead of lemons – For Creamy Lime Squares, swap lemon juice/zest for lime.
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Graham cracker crust – Substitute the shortbread crust with a graham cracker base for a different texture and flavor.
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Gluten-free version – Use a gluten-free all-purpose flour blend in the crust.
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Extra tangy – Add an extra tablespoon of lemon zest to punch up the flavor.
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Top with meringue – For a fancier presentation, add a thin layer of meringue and torch it lightly for a toasted finish.
Serving Ideas (Approx. 100 words)
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Pair with a cup of tea or coffee for an afternoon treat.
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Serve at brunch alongside fruit salad or yogurt parfaits.
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Present them on a platter for weddings or baby showers—they look beautiful when neatly cut and dusted.
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Plate them with a raspberry coulis or whipped cream for a gourmet dessert option.
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Make mini squares or bites for a dessert buffet.
Conclusion (Approx. 150 words)
Creamy Lemon Squares are a versatile, refreshing dessert that’s easy to make and hard to resist. With a buttery crust, silky lemon filling, and a kiss of powdered sugar on top, they offer the perfect combination of sweet and tart. Whether you're baking for a summer party, a potluck, or a personal treat, this recipe is sure to deliver.
By following the detailed steps, tips, and variations provided, you’ll not only get consistently excellent results but also enjoy the process of baking from scratch. Customize them to your taste or stick with the classic—either way, these Creamy Lemon Squares are bound to become a favorite in your dessert rotation.
So grab your lemons, preheat that oven, and get ready to bake a treat that’s as bright and delightful as sunshine in every bite.
If you’d like a printable version, or need help converting this to metric measurements, let me know!
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