Quick and Delicious Creamy Lemon Squares

Dive into the world of citrusy delight with our Creamy Lemon Squares, a perfect symphony of zesty lemon and sweet, creamy indulgence. This recipe stands out for its harmonious blend of a buttery shortbread crust and a smooth, tangy lemon filling, all topped with a delicate dusting of powdered sugar. It’s the quintessential treat for lemon lovers and dessert aficionados alike, offering a refreshing twist on classic dessert squares. Whether you’re a seasoned baker or new to the kitchen, these Creamy Lemon Squares are simple to make and impossible to resist. Discover why this dessert should be your next culinary adventure.

Our family’s love affair with Creamy Lemon Squares began one sunny afternoon when my husband, who’s notoriously picky about desserts, decided to give baking a try. Seeking something different yet delightful, we stumbled upon this recipe. The aroma of fresh lemons wafting through our kitchen was just the beginning. With each bite of the tangy, sweet squares, my husband’s smile grew wider, a rare sight with desserts. It was a hit, not just with him, but with our entire little family. Since then, these lemon squares have become a staple in our home, a must-have at family gatherings and a comforting treat on lazy weekends. It’s more than just a recipe to us; it’s a sweet slice of our family’s story.

Why You’ll Love Creamy Lemon Squares:

  • Perfectly Balanced Flavors: Experience the ultimate balance of tartness and sweetness in every bite.
  • Lusciously Creamy: The smooth, velvety filling melts in your mouth, leaving you wanting more.
  • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to bakers of all levels.
  • Versatile Dessert: Ideal for any occasion, from casual get-togethers to elegant dinner parties.
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Ingredients Notes For Creamy Lemon Squares:

  • Fresh Lemons: The star of the show, providing natural zest and juice for that unbeatable fresh flavor.
  • Buttery Crust: A simple mixture of flour, confectioners’ sugar, and butter creates a base that’s both tender and crisp.
  • Rich Filling: Eggs, sugar, and a touch of flour combine for a custard-like layer that’s both rich and airy.
  • Powdered Sugar Topping: A light dusting adds sweetness and makes for a beautiful presentation.

Recipe Steps:

  1. Prepare the Crust: Mix and bake the crust ingredients until golden.
  2. Whisk the Filling: Combine lemon zest, juice, eggs, and sugar for the filling and pour over the baked crust.
  3. Bake to Perfection: Return to the oven until the filling is set.
  4. Chill and Serve: Cool, then chill in the fridge before cutting into squares and dusting with powdered sugar.

Storage Options:

  • Refrigerate: Keep in an airtight container for up to 5 days.
  • Freeze: Freeze for up to 3 months, then thaw in the fridge before serving.


For the Crust:

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cut into pieces
  • Pinch of salt

For the Filling:

  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • 2/3 cup fresh lemon juice (about 34 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup heavy cream
  • Powdered sugar, for dusting


Prepare the Crust:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift out the squares later.
  2. Make the Crust: In a food processor, combine 1 cup flour, 1/4 cup powdered sugar, cold butter pieces, and a pinch of salt. Pulse until the mixture resembles coarse crumbs.
  3. Bake the Crust: Press the crumb mixture firmly into the bottom of the prepared baking dish. Bake for 20 minutes, or until lightly golden. Remove from the oven and let cool slightly.
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Make the Filling:

  1. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups granulated sugar and 1/4 cup flour.
  2. Add Wet Ingredients: Whisk in the eggs, lemon juice, and lemon zest until well combined. Stir in the heavy cream until the mixture is smooth.
  3. Bake: Pour the filling over the pre-baked crust. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and doesn’t jiggle when the pan is shaken.
  4. Cool and Chill: Remove from the oven and let cool to room temperature. Then, chill in the refrigerator for at least 2 hours, or until firm.


  1. Cut into Squares: Use the parchment paper overhang to lift the lemon squares out of the pan. Cut into squares or rectangles.
  2. Dust with Powdered Sugar: Before serving, sift powdered sugar over the top of the squares for a beautiful finish.

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