DESSERT

Creamy Lemon Squares: Zesty, Silky & Utterly Irresistible! 🍋🧈✨

These Creamy Lemon Squares are sunshine in a bite! Featuring a buttery, melt-in-your-mouth shortbread crust topped with a vibrant, silky-smooth lemon filling that’s perfectly sweet and tart, they are an absolute classic for a reason. Using sweetened condensed milk ensures a divinely creamy texture that sets beautifully, making this a surprisingly easy yet impressive dessert for any occasion, from afternoon tea to a special gathering.

What Makes This “The Best”: Perfect Balance & Texture ✨

This recipe stands out for:

Tender Shortbread Crust: A simple, press-in crust that’s rich, buttery, and holds up perfectly to the creamy filling.¹
Luscious Lemon Filling: Sweetened condensed milk creates an incredibly smooth, set, and creamy lemon layer without the need for a traditional custard (and often, no water bath!).
Balanced Flavor: The tartness of fresh lemon juice is beautifully mellowed by the sweetness of the condensed milk, hitting that ideal sweet-tart spot.
Ease of Preparation: Both the crust and the filling come together quickly, making this a rewarding baking project.

Ingredients: Your Lemon Square Lineup 🛒

This recipe yields 16-20 squares when baked in an 8×8 or 9×9-inch pan.

I. For the Buttery Shortbread Crust:

½ cup (1 stick / 113g) Unsalted Butter, softened
¼ cup (30g) Powdered Sugar (confectioners’ sugar)
1 cup (120g) All-Purpose Flour, spooned and leveled²
¼ tsp Salt

II. For the Creamy Lemon Filling:

1 can (14 oz / 397g) Sweetened Condensed Milk³
½ cup (120ml) Fresh Lemon Juice (from 2-3 large lemons)
2 large Egg Yolks (save the whites for another use, like meringue cookies!)
1 tbsp Lemon Zest (from 1-2 lemons, optional but highly recommended for extra lemon punch)
¼ tsp Vanilla Extract (optional, but adds a subtle warmth)

III. For Dusting:

Powdered Sugar (confectioners’ sugar)⁴

Equipment Needed:

8×8-inch (20×20 cm) or 9×9-inch (23×23 cm) square baking pan
Parchment paper (for easy lifting)
Electric mixer (handheld or stand mixer) or sturdy whisk for crust
Whisk for filling
Fine-mesh sieve (for dusting powdered sugar)

Step-by-Step Preparation: Bake Your Way to Bliss 📝

Preheat Oven & Prep Pan (5 minutes):
- Preheat your oven to 350°F (175°C).⁵
- Grease an 8×8-inch or 9×9-inch square baking pan. Line the bottom with parchment paper, leaving an overhang on two sides. This “sling” will help you lift the cooled bars out easily for clean cutting. Grease the parchment paper as well.
Make the Shortbread Crust (5-7 minutes):
- In a medium bowl, using an electric mixer (or by hand with a sturdy whisk), beat the softened butter and powdered sugar until light and fluffy, about 1-2 minutes.
- Add the all-purpose flour and salt. Mix on low speed (or stir by hand) just until combined and a soft dough forms. Do not overmix.
- Press the dough evenly into the bottom of the prepared baking pan. Prick the crust all over with a fork (this helps prevent bubbling).
- Bake the crust for 15-20 minutes, or until lightly golden brown around the edges.
Prepare the Creamy Lemon Filling (3 minutes):
- While the crust is baking, in a separate medium bowl, whisk together the sweetened condensed milk, fresh lemon juice, egg yolks, lemon zest (if using), and vanilla extract (if using) until smooth and well combined. The mixture will thicken slightly as the lemon juice reacts with the condensed milk – this is normal!
Assemble & Bake the Squares (25-30 minutes):
- Once the crust is out of the oven, immediately pour the lemon filling evenly over the hot crust.
- Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and no longer jiggles significantly in the center when you gently shake the pan. The edges might be slightly golden.
- Note: If using a 9×9-inch pan, the filling will be slightly thinner, and might bake a few minutes less.
Cool & Chill (Crucial for Setting!):
- Remove the pan from the oven and place it on a wire rack to cool completely at room temperature. This can take 1-2 hours.
- Once at room temperature, cover the pan loosely with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, until the filling is firm and fully chilled. This chilling time is essential for clean cuts.
Cut & Dust (5 minutes):
- Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of lemon squares out of the pan and onto a cutting board.
- Using a sharp knife (wipe the blade clean between cuts for neat edges), cut the slab into 16-20 squares.
- Just before serving, generously dust the tops with powdered sugar using a fine-mesh sieve. (Dusting too early will cause the sugar to dissolve into the moist filling).

Pro Tips for the BEST Creamy Lemon Squares ✨

Fresh Lemon Juice & Zest: This is non-negotiable for the best flavor. Bottled lemon juice just doesn’t compare. Zest adds essential aromatic oils.
Don’t Overbake the Crust: You want it lightly golden, not dark brown, to keep it tender.
Don’t Overmix the Crust: Overmixing develops gluten, which can make the shortbread tough.⁶ Mix just until combined.
Chill, Chill, Chill: Resist the urge to cut warm or even room-temperature squares. Chilling solidifies the filling, ensuring clean, beautiful slices.
Wipe Your Knife: For super clean cuts, wipe your knife with a damp cloth or run it under hot water between each slice.
Powdered Sugar at the End: Dust right before serving for that perfect, pristine white finish.
Room Temperature Butter: For the crust, make sure your butter is truly softened but not melted. This helps create a tender, crumbly texture.

Creative Variations & Customizations 🌈

Lime Squares: Substitute fresh lime juice and zest for the lemon for a Key Lime Bar twist!
Coconut Infusion: Add ½ cup unsweetened shredded coconut to the crust mixture for a tropical flair.
Almond Extract: A tiny touch (¼ tsp) of almond extract in the crust or filling can add a lovely subtle flavor.
Cream Cheese Boost: For an even richer, slightly tangy filling, you can whisk 2-4 oz (50-110g) softened cream cheese into the condensed milk mixture before adding the lemon juice.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend for the crust.

Serving Suggestions and Perfect Pairings 🍽️

Serve simply dusted with powdered sugar.
Pair with fresh berries (raspberries or blueberries are lovely).
A dollop of whipped cream on the side can be a nice touch.
Perfect with a cup of tea or coffee.

Storage & Make-Ahead Tips 🧊🗓️

Storage: Creamy Lemon Squares should be stored in an airtight container in the refrigerator for up to 5 days.⁷ The flavor often improves a bit after a day as the lemon fully permeates.
Make-Ahead: You can make these a day or two in advance. Store them chilled in the refrigerator, and then dust with powdered sugar just before serving.
Freezing: Yes, lemon squares freeze well! Once fully baked and completely chilled, cut them into squares (do not dust with powdered sugar). Arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen squares to an airtight freezer-safe container, separating layers with parchment paper. Freeze for up to 1 month. Thaw in the refrigerator for a few hours before dusting with powdered sugar and serving.

Enjoy these delightful, sunshine-filled Creamy Lemon Squares!

Conclusion 🌟

These Creamy Lemon Squares are more than just a dessert; they are a delightful burst of sunshine on a plate. With their perfectly balanced sweet and tart flavor, combined with the luxurious creaminess of the filling and the crisp tenderness of the shortbread crust, they embody simple elegance. They prove that you don’t need elaborate techniques to create something truly extraordinary and universally loved. Whether shared with friends and family or savored as a personal treat, these zesty squares are guaranteed to brighten any day and leave a lasting impression of pure, delicious joy. Enjoy every golden, tangy bite!