Creamy Lemon Squares
Creamy, tangy, and slightly sweet — these Creamy Lemon Squares are the little dessert that delivers a big smile.
Servings: 9 squares
Equipment
- Baking Pan
- Mixing Bowl
- Whisk
Ingredients
Crust Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened room temperature for easy mixing
- 1/4 cup powdered sugar
Filling Ingredients
- 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)
Instructions
- 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.
Notes
Store leftover squares in an airtight container in the refrigerator for up to 4–5 days. They stay creamy and firm when chilled.