Creamy Lemon Squares Recipe – A buttery shortbread crust topped with a creamy lemon filling. The perfect balance of sweet and tart in each bite!



  • 4 tablespoons butter, melted and cooled, plus more for pan
  • 1-1/2 cup graham cracker crumbs
  • 1/4 cup sugar


  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lemon juice (3 lemons)


How To Make Creamy Lemon Squares

Preheat oven to 350°F. Brush an 8-inch square baking dish with melted butter.

Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.

In a food processor, finely grind the graham crackers. Add in the sugar and butter and blend to mix.

Press mixture into the bottom of the prepared baking dish and 1 inch up the sides of.

Bake until lightly browned, 8 to 12 minutes. Cool crust for 30 minutes.

Meanwhile, make the filling. In a large bowl, whisk together egg yolks and condensed milk.

Add lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread out to the edges.

Bake until set, about 15 minutes. Cool in the pan on a wire rack then chill in the refrigerator for at least 1 hour before serving.

Using the parchment paper overhang, gently lift the lemon square out of the pan and transfer to a cutting board.

With a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut.

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