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These Creamy Lemon Squares are the perfect balance of sweet and tart, with a silky lemon filling set over a rich, buttery shortbread crust. They’re easy to make, require simple ingredients, and are ideal for picnics, potlucks, or after-dinner treats.
⏱ Prep Time
- Prep: 15 minutes
- Bake: 35–40 minutes
- Cool/Chill: 2–3 hours
- Total: ~3 hours 45 minutes (including chill time)
🛠 Equipment
- 8×8 or 9×9-inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula or spoon
- Zester and juicer
- Parchment paper
- Wire rack (for cooling)
🧂 Ingredients
For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1½ cups all-purpose flour
- ¼ tsp salt
For the Creamy Lemon Filling:
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lemon juice (from ~3 lemons)
- 1 tbsp lemon zest (packed, optional but recommended)
📝 Ingredient Notes
- Fresh Lemons: Always use fresh-squeezed lemon juice for best flavor. Bottled juice won’t give the same brightness.
- Sweetened Condensed Milk: Adds creaminess and sweetness—don’t substitute evaporated milk.
- Butter: Use unsalted for better flavor control.
- Zest Tip: Zest lemons before juicing.
👨🍳 Instructions
1. Make the Crust
- Preheat oven to 350°F (175°C).
- Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving overhang on the sides.
- In a bowl, mix softened butter and powdered sugar until smooth.
- Add flour and salt. Stir until a crumbly dough forms.
- Press evenly into prepared pan.
- Bake for 18–20 minutes, or until edges are lightly golden.
2. Make the Lemon Filling
- While crust bakes, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest in a bowl until smooth and creamy.
3. Bake the Filling
- Pour lemon filling over the hot crust. Spread evenly.
- Return to oven and bake for another 15–18 minutes, until filling is just set (it should still jiggle slightly in the center).
4. Cool and Chill
- Cool completely on a wire rack.
- Refrigerate for at least 2–3 hours, or until fully chilled and firm.
5. Slice and Serve
- Use parchment overhang to lift from pan.
- Slice into squares and dust with powdered sugar before serving (optional).
📊 Nutrition Facts (per square, based on 16 servings, approx.)
- Calories: 180
- Fat: 10g
- Carbs: 20g
- Sugar: 15g
- Protein: 2g
- Sodium: 70mg
(May vary based on exact ingredients and serving size)
💡 Tips
- For clean slices, wipe your knife clean between each cut.
- These store well—keep refrigerated for up to 5 days or freeze for up to 2 months.
- Use a glass or metal baking pan for best results (avoid dark nonstick pans, which can overbake the crust).
- Want them extra tart? Add an extra tablespoon of lemon juice.
🔄 Variations
- Lemon-Lime Squares: Replace 2 tbsp of the lemon juice with lime juice and add lime zest.
- Gluten-Free Crust: Use a 1:1 gluten-free flour blend.
- Coconut Twist: Add ¼ cup shredded coconut to the crust.
- Berry Lemon Bars: Top with fresh raspberries or blueberries before chilling.
