If you love the perfect balance of tangy and sweet, these creamy lemon squares will become your new favorite treat. With a buttery shortbread crust and a luscious, silky lemon filling made with sweetened condensed milk, this recipe is a must-try for citrus lovers. Whether you need a simple dessert for a gathering or just want something delightful to brighten your day, this recipe for creamy lemon squares is quick, easy, and irresistibly delicious.*
Table of Contents
Why You’ll Love These Creamy Lemon Squares
- Perfectly Tangy & Sweet: The tartness of fresh lemon juice pairs beautifully with the rich sweetness of sweetened condensed milk.
- Silky Smooth Texture: Unlike traditional lemon bars, these creamy lemon bars have an ultra-luscious filling that melts in your mouth..
- Easy to Make: No fancy equipment required—just simple ingredients and a few steps.
- Great for Any Occasion: Whether it’s a summer picnic, a holiday dessert table, or an afternoon snack, these lemon squares with condensed milk always impress!
Ingredients You’ll Need
For the Crust:
- ½ cup (1 stick) unsalted butter, room temperature (plus more for greasing the pan)
- ½ cup confectioners’ sugar (plus extra for dusting)
- ¼ teaspoon salt
- 1 cup all-purpose flour (spooned and leveled)
For the Filling:
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- ¾ cup fresh lemon juice (from about 3 lemons)
(Full ingredient amounts and instructions can be found in the recipe card below!)
How to Make the Creamiest Lemon Squares
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with butter and line it with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, beat together the butter, confectioners’ sugar, and salt until light and fluffy. Add in the flour and mix until a soft dough forms. Press the dough evenly into the prepared pan and bake for 15–18 minutes, or until lightly golden. Let cool slightly.
Step 2: Make the Lemon Filling
In a separate bowl, whisk the egg yolks, sweetened condensed milk, and fresh lemon juice until smooth and well combined. Pour this creamy mixture over the slightly cooled crust.
Step 3: Bake & Chill
Return the pan to the oven and bake for 20–22 minutes, or until the filling is just set. The center should jiggle slightly but firm up as it cools.
Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (or overnight for best results). This ensures the filling sets perfectly and makes cutting easier.
Step 4: Slice & Serve
Using the parchment paper overhang, lift the bars from the pan and place them on a cutting board. Slice into squares and dust with confectioners’ sugar for an elegant finish.
Baking Tips for Perfect Lemon Squares
- Use fresh lemon juice! Bottled juice won’t give you the same bright, fresh flavor. Freshly squeezed lemons provide a more vibrant taste and natural acidity, which balances the sweetness beautifully.
- Don’t overbake. The filling should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools, so pulling it out at the right time ensures a smooth, custard-like texture. Overbaking can cause cracks and a dry texture.
- For cleaner slices, use a sharp knife and wipe it clean after each cut. Running the knife under warm water and drying it before slicing can help achieve perfect, bakery-quality squares.
- Chill before serving. These bars taste best when they’ve had time to set properly. Refrigerating for at least 2 hours ensures the filling is firm, making it easier to slice and enhancing the overall flavor.
How to Store & Freeze Lemon Squares
- Refrigerator: Store your creamy lemon squares in an airtight container in the refrigerator for up to 5 days. To prevent them from absorbing any fridge odors, place a layer of parchment paper between the bars if stacking them.
- Freezer: For longer storage, wrap each lemon square individually in plastic wrap, then place them in a freezer-safe bag or airtight container. This prevents freezer burn and keeps them fresh for up to 3 months.
- Thawing: When ready to eat, transfer the frozen lemon squares to the refrigerator and let them thaw overnight. For a quicker option, let them sit at room temperature for about 30 minutes before serving.
- Serving from Frozen: If you enjoy a firmer, chilled texture, you can serve these bars slightly frozen for a refreshing twist, especially on warm days.
FAQs About Creamy Lemon Squares
Can I make these ahead of time?
Absolutely! These creamy lemon squares actually taste even better the next day. The extra time in the fridge allows the flavors to meld beautifully, resulting in a more balanced and vibrant citrus taste. For best results, store them in an airtight container in the refrigerator for up to 5 days. If stacking, place parchment paper between the layers to prevent sticking.
How do I prevent my crust from getting soggy?
To ensure a crisp, buttery shortbread crust, always pre-bake it before adding the lemon filling. This step creates a firm barrier that prevents the moisture from the filling from seeping in. Bake the crust until it’s lightly golden, let it cool slightly, then pour in the filling and return it to the oven. This method keeps the base sturdy while allowing the creamy lemon layer to shine.
Final Thoughts
There’s something magical about the combination of sweetened condensed milk and fresh lemon juice—it creates the silkiest, creamiest lemon squares you’ll ever taste. Whether you’re serving these at a party, gifting them to a friend, or simply treating yourself (because you deserve it!), this recipe for creamy lemon squares is a foolproof way to bring a little sunshine into your kitchen.
So go ahead, whip up a batch, and let every bite transport you to lemony bliss! 🍋💛
Creamy Lemon Squares
Equipment
- 8-inch Square Baking Pan
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Crust:
- 0.5 cup unsalted butter room temperature
- 0.5 cup confectioners’ sugar
- 0.25 teaspoon salt
- 1 cup all-purpose flour spooned and leveled
For the Filling:
- 4 large egg yolks
- 14 ounces sweetened condensed milk
- 0.75 cup fresh lemon juice from about 3 lemons
- confectioners’ sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with butter and line it with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, beat together the butter, confectioners’ sugar, and salt until light and fluffy. Add in the flour and mix until a soft dough forms.
- Press the dough evenly into the prepared pan and bake for 15–18 minutes, or until lightly golden. Let cool slightly.
- In a separate bowl, whisk the egg yolks, sweetened condensed milk, and fresh lemon juice until smooth and well combined. Pour this creamy mixture over the slightly cooled crust.
- Return the pan to the oven and bake for 20–22 minutes, or until the filling is just set. The center should jiggle slightly but firm up as it cools.
- Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (or overnight for best results). This ensures the filling sets perfectly and makes cutting easier.
- Using the parchment paper overhang, lift the bars from the pan and place them on a cutting board. Slice into squares and dust with confectioners’ sugar for an elegant finish.