Creamy Lemon Squares

These creamy lemon squares are made with graham crackers, butter, lemon juice, egg yolks, and sweetened condensed milk—zesty and easy to love.

this Recipe

I didn’t plan to make creamy lemon squares that day. Actually, I was in a bit of a mood—one of those days where your jeans feel tight, the laundry is judging you, and the only fruit in the house is three sad lemons that look like they’ve been through some things.

I remembered this recipe I scribbled down during quarantine (aka The Great Banana Bread Era). It was simple: graham crackers, lemon juice, and that one dusty can of sweetened condensed milk I keep on standby for emergencies. I figured I’d give it a shot.

Let’s just say, I didn’t expect magic—but I got it. These lemon bars didn’t just taste good. They turned my whole afternoon around. Something about the crumbly crust, the creamy lemony middle, the way they chilled into the perfect snack-that-feels-fancy? Yeah. It was giving “main character energy.” I ate one standing over the sink. Then another. I eventually shared them, but not without hesitation.

Why You’ll Love This Creamy Lemon Squares Recipe?

Honestly, these creamy lemon squares are a vibe. They’re easy (no mixer, no fluff), they use real ingredients you probably already have, and they’re balanced in a way that’s just… satisfying.

They’re not overly sweet. The lemon gives a subtle tang without being sour. The condensed milk turns everything into velvet. And the graham cracker crust? Slightly rustic, a little crumbly—but just right. You don’t need to be precise. You don’t need to wear an apron. Just you, a mixing bowl, and maybe a good playlist.

Also? They make people happy. I brought a batch to a book club once and got more compliments on those bars than on the actual book (which I hadn’t read, oops).

Ingredient Notes:

Let’s not overcomplicate this. Here’s what’s going into these creamy lemon squares—and a few notes from someone who’s made them half-asleep, post-wine night, and while FaceTiming my mom.

• Graham crackers – About 24 of them, crushed into submission. You can use digestive biscuits or shortbread cookies in a pinch. One time I used crushed cornflakes because I was desperate, and honestly? Not bad.

• Butter (unsalted, melted) – The glue that holds the crust together. I’ve accidentally used salted butter and… it worked. Salty-sweet lovers, you might even prefer it.

• Granulated sugar – Just a little to make the crust extra golden and add crunch. Skip it if your cookies are sweet already.

• Egg yolks (just 2) – They thicken the filling and give it that gorgeous yellow color. Save the whites for a different recipe... or forget them in the fridge like I always do.

• Sweetened condensed milk – The MVP. Thick, creamy, sweet, and zero effort. Just open the can and pour.

• Fresh lemon juice – No bottled stuff. Just… don’t. Real lemons make all the difference. And if a seed falls in and you fish it out with your finger? That’s just part of the process.

How To Make Creamy Lemon Squares?

Step 1: Get things preheated.
Set your oven to 350°F (175°C). Nothing fancy. Just good ol’ reliable heat.

Step 2: Crust first.
Crush your graham crackers (I toss mine in a zip-top bag and beat them with a rolling pin like I’m exorcising stress). Mix the crumbs with melted butter and sugar until they look like damp beach sand. Press that mix into an 8×8 pan lined with parchment paper. You can skip the parchment if you’re cool with scooping them out in chunks later. No judgment.

Step 3: Bake it.
Pop that crust into the oven for about 10–12 minutes. It should smell buttery and toasty. Let it cool a bit before adding the filling.

Step 4: Now, the lemony magic.
In a bowl, whisk the egg yolks and condensed milk until smooth. Add in the lemon juice and keep whisking. It’ll thicken a little and smell like pure sunshine. Taste it if you want. Just saying.

Step 5: Pour, smooth, bake again.
Pour the filling over the crust and give it a gentle nudge with a spatula to even things out. Bake for 15–20 minutes, or until the center doesn’t wobble like Jell-O. It should have a tiny jiggle, but not be liquid.

Step 6: Chill out. Literally.
Let the pan cool on the counter, then chill in the fridge for at least an hour. Longer if you can stand it. This is where the texture really comes together—cool, creamy, sliceable bliss.

Step 7: Slice and serve.
Lift them out using the parchment (unless you skipped it—then good luck!). Slice into squares. Dust with powdered sugar if you’re feeling extra.

Storage Options:

Keep your creamy lemon squares in the fridge in a sealed container. They’ll stay fresh for 4–5 days, which is just long enough for you to sneak one every time you pass the kitchen.

They also freeze surprisingly well. Just wrap each one individually in plastic wrap and toss them in a freezer bag. They thaw in about 20–30 minutes. Great for emergency dessert situations. You know the ones.

Variations and Substitutions:

• Try lime juice instead of lemon for a tangy twist. Even better? Do half lemon, half lime. Boom: citrus party.

• Add zest to the filling for more punch. I forget this 50% of the time and still love them.

• Change the crust – Use vanilla wafers, crushed pretzels (sweet + salty = YES), or leftover shortbread.

• No parchment? Grease the pan well and accept slightly messy edges. Still tastes great.

What to Serve with Creamy Lemon Squares?

• Coffee. Black. No distractions.

• Tea. Something floral, like chamomile or Earl Grey.

• A glass of bubbly. Trust me. They make great brunch desserts.

• Your couch, a blanket, and a streaming binge. This is peak cozy.

Frequently Asked Questions:

Can I make these ahead of time?
Absolutely. In fact, they taste even better after a night in the fridge. Just don’t forget they’re there. Or do. More for you.

Why is my filling still jiggly?
A little jiggle is good. If it’s sloshing around, it probably needed a few more minutes in the oven.

Do I have to use sweetened condensed milk?
Yes. It’s kind of the whole point. Evaporated milk won’t work—it’s not sweet or thick enough.

Honestly? These creamy lemon squares are low-maintenance, high-reward comfort food. The kind you can whip up on a random Tuesday or serve at a party and still look like you have your life together.

Give them a go. Burn the crust a little. Spill some filling on your shirt. Make a mess. That’s the beauty of baking at home—it’s not perfect. It’s personal.

And when you make them? Let me know how it goes. Did you switch it up? Eat half the pan in one sitting? You’re in good company, I promise.

Keep the Flavor Coming – Try These:

Creamy Pasta with Asparagus and Bacon

Glazed Carrots With Brown Sugar And Butter

Banana Pudding Recipe

Creamy Lemon Squares

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Picture the sun's warmth encapsulated in a dessert. You'll soon find yourself daydreaming about these Lemon Bars. Every morsel presents a medley of consistencies and tastes. As the crumbly crust mingles, with the zesty, velvety lemon filling. This recipe is certain to carry smiles and a splash of cheer. Akin to a sunbeam breaking through the sky. Whether shared with loved ones or savored in solitude. These bars are more, than a treat. They're a little portion of pleasure waiting to be enjoyed.

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Servings

Ingredients

1x2x3x

For the Crust:

• 4 tbsp unsalted butter melted
• 24 graham crackers
• 1/4 c granulated sugar

For the Lemon Filling:

• 2 large egg yolks
• 1 can 12 oz sweetened condensed milk
• 1/2 c fresh lemon juice

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Instructions

 

1. Preheat the oven by setting it to 350°F (175°C).
2. Prepare the baking pan by greasing an 8-inch pan and lining it with parchment paper, for easy removal.
3. Create the crust by crushing crackers into crumbs. Combine them with melted butter and sugar. Then press the mixture into the bottom of the pan.
4. Bake the crust for 10 to 12 minutes until it turns brown. Allow it to cool down.
5. Prepare the filling by whisking together egg yolks and sweetened condensed milk. Mix in lemon juice until a smooth consistency is achieved.
6. Pour the filling over the crust evenly.
7. Bake again for 15 to 20 minutes until the filling sets.
8. Let it cool completely then refrigerate to chill.
9. Remove, from the pan using the parchment paper. Cut into squares and serve.
10. Enjoy these Creamy Lemon Squares!

Notes

For those who love the delight of Creamy Lemon Bars. But are looking for a gluten-free option worry not! Converting this timeless dessert into a gluten-free version is surprisingly simple and equally delicious. Instead of using graham crackers. Switch to your preferred gluten-free alternative. There are plenty of choices. Each adding its distinct taste and texture. That perfectly complements the creamy tangy lemon filling. Select a brand that mimics the sweetness and crispness of the original. Ensuring your crust remains just as rich and decadent. This minor adjustment really makes a difference. Allowing everyone to savor the lemony happiness of these bars without any compromises.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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