🍋 Creamy Lemon Squares

Here’s a bright and luscious dessert that’s super easy to make — Creamy Lemon Squares 🍋✨ They’ve got a buttery graham cracker crust and a smooth, tangy lemon filling that’s the perfect balance of sweet and tart!

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🍋 Creamy Lemon Squares

🍽️ Servings: 9–12 squares

🕒 Prep Time: 15 mins | Bake Time: 20–25 mins | Chill Time: 2 hrs

Flavor: Tangy, creamy, sweet

Texture: Buttery crust, silky lemon filling

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📝 Ingredients

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 1 can (14 oz) sweetened condensed milk
• 4 large egg yolks
• ½ cup fresh lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest

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🔥 Directions

1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form a crust.
3. Bake crust for 8–10 minutes. Let cool slightly.
4. In a medium bowl, whisk together condensed milk, egg yolks, lemon juice, and zest until smooth and creamy.
5. Pour the filling over the cooled crust and spread evenly.
6. Bake for 15–18 minutes, or until the center is just set (slightly jiggly is okay).
7. Cool completely, then refrigerate for at least 2 hours before cutting into squares.
8. Optional: Dust with powdered sugar or top with a dollop of whipped cream!

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💡 Tips & Notes

• Use fresh lemons for the best flavor — bottled juice just doesn’t compare.
• For extra zing, add a little more zest to the filling.
• Want a fancier finish? Add a thin layer of lemon curd on top once chilled!

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❄️ Storage

• Keep refrigerated in an airtight container for up to 5 days.
• These freeze well too — wrap individually and store up to 3 months.