These are super creamy lemon squares with a fresh aroma and sweet-tart taste. You can prepare this lemon square in advance and store it in the refrigerator for up to three days before serving.
Lemon bars with graham cracker crust will be a perfect dessert for a hot summer! A bite of creamy lemon squares will make you feel refreshed.
Lemon lovers will definitely enjoy this quick and easy sunny dessert. It has a crumbly, buttery graham cracker crust and soft, delicious creamy lemon filling with fresh citrus flavor.
How To Make Creamy lemon squares?
- Preheat the oven to 350F. Grease an 8-inches square baking pan with non-stick cooking spray. Set aside.
- Prepare graham crackers crumbs by pulsing crackers in a food processor. The mixture should be sandy. Then, add melted butter, sugar, and salt. Pulse to combine well.
- Transfer the graham cracker mixture to the prepared baking pan. Press the mixture firmly to the bottom using the back of a spoon or the back of a measuring cup.
- Bake in the preheated oven for 10 minutes or until lightly browned. Set aside. Let the graham crackers crust cool for 20-30 minutes.
- In a mixing bowl, combine condensed milk, egg yolks, lemon juice, and lemon zest using an electric mixer. Beat until fully combined. Then, pour into the cooled graham crackers crust.
- Bake for 10-12 minutes more or until the creamy lemon filling sets. Remove from the oven. Let it cool to room temperature on a counter. Then, refrigerate for 1 hour before serving.
Slice and serve with whipped cream or powdered sugar.
Make-Ahead & Freezing Instructions:
You can prepare these creamy lemon squares a day or two ahead of time and store them in the refrigerator. Don’t garnish them with whipped cream or powdered sugar if planning to make ahead.
To freeze the leftover creamy lemon squares, slice them into squares and transfer them to a baking sheet lined with parchment paper. Freeze for 1-2 hours or until firmed.
Then, wrap each square with freezer-safe plastic wrap or aluminum foil to prevent them from sticking. Place all wrapped leftovers into a freezer-safe ziploc bag or airtight container. Store in the freezer for up to two months.
Recipe Variations
- Use confectioners sugar instead of granulated sugar;
- Add cinnamon to your graham cracker crust;
- Add vanilla extract to your creamy lemon filling;
- Add orange zest instead of lemon zest.
These simple creamy lemon squares will give you a taste of summer.

Creamy Lemon Squares
These are super creamy lemon squares with a fresh aroma and sweet-tart taste
Ingredients
For the graham cracker crust:
- - 12 rectangular graham cracker sheets;
- - 6 tbsp unsalted butter, melted;
- - 2 tbsp granulated sugar;
- - pinch of salt.
For the creamy lemon filling:
- - 1 can (14 oz) sweetened condensed milk;
- - 3 large egg yolks, room temperature;
- - ½ cup freshly squeezed lemon juice;
- - 1 tsp lemon zest.
Instructions
- Preheat the oven to 350F. Grease an 8-inches square baking pan with non-stick cooking spray. Set aside.
- Prepare graham crackers crumbs by pulsing crackers in a food processor. The mixture should be sandy. Then, add melted butter, sugar, and salt. Pulse to combine well.
- Transfer the graham cracker mixture to the prepared baking pan. Press the mixture firmly to the bottom using the back of a spoon or the back of a measuring cup.
- Bake in the preheated oven for 10 minutes or until lightly browned. Set aside. Let the graham crackers crust cool for 20-30 minutes.
- In a mixing bowl, combine condensed milk, egg yolks, lemon juice, and lemon zest using an electric mixer. Beat until fully combined. Then, pour into the cooled graham crackers crust.
- Bake for 10-12 minutes more or until the creamy lemon filling sets. Remove from the oven. Let it cool to room temperature on a counter. Then, refrigerate for 1 hour before serving.
- Slice and serve with whipped cream or powdered sugar.