Name: Creamy Lemon Squares
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened (room temperature for easy mixing); 1/4 cup powdered sugar; 1 can sweetened condensed milk ((14 oz)); 1/2 cup fresh lemon juice ((about 2–3 lemons, strained for seeds)); 2 pieces lemons, zest ((finely grated)); 2 large eggs ((room temperature)); powdered sugar (for dusting (optional))

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Creamy, tangy, and slightly sweet — these Creamy Lemon Squares are the little dessert that delivers a big smile. With a buttery shortbread crust and a luxuriously smooth lemon filling, they’re perfect for weeknight treats, potlucks, or a special dessert after dinner. Fun fact: many lemon desserts started as a clever way to use up extra lemons in summer kitchens, which is probably why these taste like sunshine in every bite. If you love bright citrus desserts, you’ll enjoy exploring more ideas on our site—see this detailed Creamy Lemon Squares recipe for another take.

This recipe is special because it’s simple, fast, and family-friendly. You don’t need fancy tools or complicated techniques, and it comes together with pantry staples and fresh lemons. Compared to a layered lemon tart, these squares are much quicker to make and easier to transport—ideal for busy bakers who still want a dessert that looks and tastes impressive. Get ready to bake with an upbeat, welcoming kitchen vibe and enjoy the zesty aroma that will fill your home.

What is Creamy Lemon Squares?

What exactly makes them “creamy”? Is it the condensed milk, the eggs, or the magic of lemon zest combined with butter? Think of these squares as a playful cross between a classic lemon bar and a silky custard slice — creamy texture, bright flavor, and an easy cut into perfect bite-sized pieces. Who named it? Maybe someone who took one bite and declared the filling “creamy” with delight. After all, “the way to a man’s heart is through his stomach.” Who can argue with a dessert that doubles as a love note? Try them and decide whether creaminess or citrus wins your heart first.

Why You’ll Love This:

Velvety Lemon Filling: The standout of these squares is the smooth, custard-like filling made with sweetened condensed milk and fresh lemon juice. It’s creamy without being too heavy and leaves a refreshing citrus finish on the tongue.
Wallet-Friendly Baking: Making this at home uses inexpensive pantry staples — flour, butter, powdered sugar, and a can of condensed milk — so you save money compared to buying specialty bakery treats. A little lemon zest elevates it without adding cost.
Crowd-Pleasing and Versatile: These squares are simple enough for weekday baking but elegant enough for guests. Top them with powdered sugar or a light berry compote for extra flair. If you enjoy other lemon desserts, you might also like this smooth creamy lemon mousse for another texture contrast.

Give them a try — they’re a bright, easy dessert that becomes a fast favorite in any household.

How to Make:

Quick Overview

This recipe is approachable and fast: a quick shortbread crust baked for a light golden foundation, topped with a silky lemon filling that bakes until just set. The contrast between the crisp crust and creamy filling is what makes these so satisfying. Prep takes about 10 minutes, baking time about 35–40 minutes, and cooling time around 30 minutes to an hour before slicing.

Ingredients

1 cup all-purpose flour
1/2 cup unsalted butter, softened (room temperature for easy mixing)
1/4 cup powdered sugar
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice (about 2–3 lemons, strained for seeds)
Zest of 2 lemons (finely grated)
2 large eggs (room temperature)
Powdered sugar for dusting (optional)

Directions

Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan lightly with butter or nonstick spray, then line with parchment paper for easier removal, leaving a little overhang on two sides to lift the cooled bars out.
Make the crust: In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup softened unsalted butter, and 1/4 cup powdered sugar. Use a fork, pastry cutter, or your fingertips to blend until the mixture is crumbly and holds together when pressed. Press the mixture evenly into the prepared pan, compacting it into a smooth layer.
Bake the crust for 15 minutes or until it’s lightly browned at the edges. Remove from the oven while you prepare the filling. The crust should be mostly set but not deeply golden.
Make the filling: In a mixing bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1/2 cup fresh lemon juice, zest of 2 lemons, and 2 large eggs until completely smooth and slightly glossy. Make sure there are no streaks of egg white and the zest is evenly distributed.
Pour the lemon mixture over the hot baked crust, tilting the pan if needed to spread it into an even layer. Return the pan to the oven and bake for an additional 20–25 minutes, or until the filling is set around the edges and only slightly jiggly in the center. Do not overbake; the residual heat will finish the center as it cools.
Remove from the oven and place the pan on a cooling rack. Let the dessert cool completely to room temperature, then chill in the refrigerator for at least 30 minutes to firm up for cleaner slicing.
Once chilled, lift the bars from the pan using the parchment overhang. Dust the top with powdered sugar if desired, then cut into squares with a sharp knife wiped clean between cuts for neat edges. Serve chilled or at room temperature.

Creamy Lemon Squares

What to Serve With:

Fresh berries (raspberries or blueberries) to add a tart-sweet contrast and color.
A dollop of lightly whipped cream or mascarpone to complement the lemon’s tang.
A cup of strong coffee or Earl Grey tea — both balance the sweetness and bring out the lemon aroma.
For a summer gathering, serve with a minty lemonade or sparkling water with a lemon slice to keep the citrus theme light and refreshing.

Top Tips for Perfecting:

Use fresh lemons for the best bright flavor; bottled juice tastes flat by comparison.
Room temperature eggs and softened butter incorporate more smoothly for a glossy filling and tender crust.
Don’t overbake the filling; it should be just set. It will firm as it cools. Overbaking leads to curdled texture.
For easier slicing, chill the bars well before cutting and use a hot, clean knife between slices.
Want an extra lemon punch? Add a teaspoon of lemon extract to the filling but reduce fresh juice a touch if you need to maintain the balance.

Storing and Reheating Tips:

Refrigeration: Store leftover squares in an airtight container in the refrigerator for up to 4–5 days. They stay creamy and firm when chilled.
Freezing: You can freeze individual squares wrapped in plastic wrap and placed in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before serving.
Reheating: These are best served chilled or at room temperature. If you prefer a warmer bite, let a square come to room temperature or microwave for 10–15 seconds — do not microwave too long or the filling may become overly soft.

FAQs

Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice yields the brightest, freshest flavor. Bottled juice tends to be less vibrant and can affect the final taste.

Can I make this gluten-free?
Yes — substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Texture may vary slightly but should still be delicious.

How do I know when the filling is done?
The edges should be set and the center will have a slight jiggle, similar to a set custard. It will finish setting as it cools.

Can I reduce the sugar in the filling?
The filling relies on sweetened condensed milk for sweetness and texture; reducing sugar isn’t straightforward. If you need less sweetness, try using a smaller dusting of powdered sugar or serving with tart berries.

Can I double the recipe for a larger pan?
Yes. For a 9×13 inch pan, double the ingredients and adjust baking time — the crust and filling may need a few extra minutes, so watch for set edges and a slightly jiggly center.

Conclusion

These Creamy Lemon Squares are worth making for their perfect balance of buttery crust and smooth, tangy filling — simple to prepare and irresistible to family and guests. They’re forgiving for beginners, quick enough for an after-dinner bake, and elegant enough for special occasions. If you want to see how another blogger approached a similar classic, check out this helpful take on creamy lemon squares – design. bake. run. and then come back to try this version your way. Enjoy baking and sharing these sunny squares with people you love!