ADVERTISEMENT

Creamy Lemon Squares Recipe

Creamy Lemon Squares Recipe

by

ADVERTISEMENT

Sure! Here’s an article to accompany a Creamy Lemon Squares recipe. This piece is perfect for a blog, newsletter, or cooking site.

Creamy Lemon Squares Recipe: A Zesty, Dreamy Dessert

If you’re searching for a dessert that’s equal parts sweet, tangy, and irresistibly creamy, look no further than these Creamy Lemon Squares. With a buttery shortbread crust and a luscious lemon filling, this treat is perfect for spring gatherings, afternoon teas, or simply brightening up a weekday.

Why You’ll Love These Lemon Squares

Lemon desserts have a timeless charm. They’re refreshing, light, and just tart enough to wake up your taste buds. These Creamy Lemon Squares take things up a notch by incorporating sweetened condensed milk into the filling, giving them a velvety texture that sets beautifully and tastes like sunshine in every bite.

Whether you’re a novice baker or a seasoned pro, this recipe is simple, quick, and made with easy-to-find ingredients.

Ingredients

For the crust:

  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt

For the filling:

  • 1 can (14 oz) sweetened condensed milk
  • 4 large egg yolks
  • ½ cup freshly squeezed lemon juice (from about 3–4 lemons)
  • 1 tablespoon lemon zest

Optional for garnish:

  • Powdered sugar
  • Fresh berries or mint

Directions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
  2. Make the crust: In a medium bowl, combine melted butter, flour, powdered sugar, and salt. Stir until a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
  3. Bake the crust for 15–18 minutes, or until it’s lightly golden. Remove from oven and let cool slightly while you prepare the filling.
  4. Prepare the filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
  5. Pour the filling over the warm crust and spread evenly.
  6. Bake again for 15–18 minutes, or until the center is set and no longer jiggles.
  7. Cool completely, then refrigerate for at least 2 hours before slicing into squares.