🍋✨ Creamy Lemon Squares

Servings: 16 squares
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Chill Time: 2 hours

⭐ Ingredients

Crust

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup sugar

• 6 Tbsp unsalted butter, melted

Creamy Lemon Filling

• 2 large egg yolks

• 1 can (14 oz / 400 g) sweetened condensed milk

• ½ cup fresh lemon juice

• 1–2 tsp lemon zest

• Pinch of salt

(Optional: a drop of yellow food coloring for deeper color)

⭐ Instructions

1. Make the Crust

1. Preheat oven to 350°F (175°C).

2. Line an 8×8-inch pan with parchment for easy removal.

3. Mix graham crumbs, sugar, and melted butter until evenly coated.

4. Press firmly into the bottom of the pan.

5. Bake for 8 minutes, then let cool slightly.

2. Make the Creamy Filling

1. In a bowl, whisk egg yolks until thick and pale.

2. Add sweetened condensed milk and whisk until smooth.

3. Stir in lemon juice, zest, and salt.

4. Pour mixture over the warm crust.

3. Bake the Lemon Squares

• Bake 20–25 minutes, or until the center looks just set (slightly jiggly is perfect).

4. Chill

• Let cool completely, then refrigerate for at least 2 hours.

This is what makes them SUPER creamy.

5. Slice & Serve

1. Lift out by the parchment.

2. Cut into squares with a clean, sharp knife.

3. Optional: dust with powdered sugar or top with whipped cream.

⭐ Tips for Perfect Creamy Lemon Squares

• Use fresh lemon juice for the best flavor.

• Chill well before cutting for clean slices.

• Double the recipe for a 9×13 pan.

• Add berries on top for a pretty finish.

🍋 Variations

• Lemon–Blueberry: Add a handful of fresh blueberries over the crust before the filling.

• Lime Version: Replace lemon juice/zest with lime.

• Extra Creamy: Add 2 oz softened cream cheese to the filling and whisk smooth.