Creamy lemon squares are a bright, tangy, and sweet dessert bar that pairs a buttery shortbread crust with a smooth, custardy lemon filling. They’re perfect for spring, summer, or anytime you want a refreshing treat. 🍋
Key Features
- Crust: Buttery, slightly crisp, usually a shortbread base.
- Filling: Smooth and creamy with lemon juice and zest, sweetened with sugar, sometimes thickened with eggs or cream cheese.
- Texture: Creamy, custard-like filling atop a firm base.
- Topping: Often dusted with powdered sugar for extra sweetness and presentation.
Basic Ingredients
For the crust:
- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- Pinch of salt
For the lemon filling:
- 4 large eggs
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 1/2 cup lemon juice (freshly squeezed)
- Zest of 1–2 lemons
- Optional: 2–4 oz cream cheese for extra creaminess
Quick Method
- Preheat oven to 350°F (175°C).
- Make crust: Mix butter, sugar, flour, and salt until crumbly. Press into a greased baking pan and bake 15–20 minutes until lightly golden.
- Prepare filling: Whisk eggs, sugar, flour, lemon juice, and zest (and cream cheese if using) until smooth.
- Bake: Pour filling over the hot crust and bake another 20–25 minutes until set but slightly jiggly in the center.
- Cool & serve: Let cool completely, then dust with powdered sugar and cut into squares.
💡 Tips:
- Use fresh lemon juice for the brightest flavor.
- Let the squares cool completely in the fridge for clean slices.
- For extra tang, add a teaspoon of lemon extract.
I can also give you a super creamy, no-fail lemon squares recipe that’s extra tangy and perfect for a dessert tray. Do you want me to do that?
