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Creamy Lemon Squares

These sunny lemon squares have a sweet lemon taste and amazing lemon flavor. For me, it's like lemonade squares.
4.93 from 13 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


For the crust:

  • - 4 tbsp unsalted butter, melted;
  • - 24 squares graham crackers;
  • - ¼ cup of sugar.

For the lemon filling:

  • - 2 egg yolks;
  • - 1 can (14oz) sweetened condensed milk;
  • - ½ cup of lemon juice.


  • Preheat oven to 350°F.
  • Butter and line an 8-inch square baking pan with parchment paper (leave some paper hanging on two sides, it will help to remove the creamy lemon squares).
  • Break up the graham crackers. Then, add them to a food processor. Pulse until crumbled. Add sugar and melted butter. Pulse one more time until combined.
  • Add this crumble mixture to the prepared pan. Then, press this mixture firmly into the bottom and 1 inch up the sides of the pan to create a crust.
  • Bake in the preheated oven for 10-12 minutes, or until lightly browned. Let the crust cool completely in the pan.
  • Make the creamy filling while the crust is cooling. Add condensed milk and egg yolk to a bowl. Whisk until smooth. You can use an electric mixer or use a whisker. Then, add fresh lemon juice and whisk until well combined.
  • When the graham cracker crust has cooled, pour this creamy lemon filling into it. Bake in the preheated oven for 15-20 minutes, or until the filling is set and the crust is browned. Let the creamy square completely cool in the pan on a cooling rack. You can also refrigerate the lemon squares after cooling to room temperature; it makes the creamy lemon squares firmer. Then, remove the lemon square from the pan using the hanging parchment paper, and place it on a cutting board. Cut the lemon square into 16 mini squares or 9 bigger squares.
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