Here’s a simple, bright, and silky recipe for Creamy Lemon Squares — a softer, creamier version of classic lemon bars with a melt-in-your-mouth filling.
🍋 Creamy Lemon Squares
Makes one 8×8 pan (12–16 squares)
Ingredients
Crust
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- Pinch of salt
Creamy Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract (optional for extra creaminess)
Topping
- Powdered sugar (optional)
Instructions
1. Make the crust
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch pan with parchment paper.
- Mix flour, sugar, melted butter, and salt until a soft dough forms.
- Press evenly into the pan.
- Bake 10–12 minutes, until lightly golden.
2. Make the creamy lemon filling
- Whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla until smooth and creamy.
- Pour over the warm crust.
3. Bake
- Bake 15–18 minutes, until the center no longer jiggles heavily (a slight wobble is okay).
4. Chill
- Cool to room temperature, then refrigerate at least 2 hours to fully set.
5. Serve
- Dust with powdered sugar.
- Slice into squares using a warm knife for clean edges.
⭐ Tips & Variations
- Extra creamy: Add 2 oz softened cream cheese to the filling and whisk until smooth.
- Tart version: Add an extra tablespoon of lemon juice.
- Crumb crust option: Replace crust with 1½ cups graham cracker crumbs + ¼ cup sugar + 5 tbsp melted butter.
- Make ahead: Keeps 3–4 days in the fridge.
If you want, I can also give you Creamy Lemon Cheesecake Bars, No-bake Lemon Squares, or Lime Cream Squares!
