Creamy Lemon Squares Recipe (With Video)

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

16

These creamy lemon bars from decorvow are astonishingly easy to make—and take just 15 minutes of prep. The tender, shortbread-like crust is a blend of confectioners’ sugar, butter, and flour. After pressing it into a baking dish, it’s baked until golden, then topped with a simple filling made with egg yolks, lemon juice, and sweetened condensed milk. The result is a dreamy dessert that’s creamier than your average lemon bar but just as bright and zingy. Serve these squares after dinner, bring them to a picnic or potluck, or enjoy one straight from the fridge with an afternoon coffee.

Creamy lemon bars with powdered sugar on a white plate served with drinks and utensils on the side — Jason Donnelly

Key Ingredients

Butter: This recipe uses softened butter for a shortbread-like crust that's light and tender yet sturdy enough to stand up to the filling. Let the butter sit at room temperature for at least 30 minutes before using. If you're short on time, cut it into small pieces first—it'll help it soften more quickly.

Confectioners' sugar: Powdery confectioners' sugar adds a melt-in-your-mouth quality to the crust. There's no need to sift it unless your sugar is exceptionally lumpy.

Flour: After beating the sugar and butter, you'll mix in one cup of all-purpose flour. To ensure you're getting an accurate measurement, always spoon it into your measuring cup and level off the top rather than scoop the cup into the flour container.

Sweetened condensed milk: Thick and syrupy, sweetened condensed milk puts the creaminess in these creamy lemon bars. Don't be temped to swap in evaporated milk instead; it won't have the same sweetness or set up the same way after baking.

Lemon juice: You'll need a whopping three-quarters of a cup of fresh lemon juice for this recipe. As the juiciness of lemons can vary quite a bit, it can take as few as three or as many five to reach this amount. To get the maximum juice from the lemons, firmly roll each on the counter before squeezing.

Egg yolks: Four egg yolks give the filling a custardy consistency. Save the whites to make an omelet or these protein-packed pancakes.

How to Prep the Pan for These Lemon Bars

To ensure an easy release, this recipe starts with a parchment sling. After buttering the pan, line the bottom with a piece of parchment paper long enough to hang over two sides by about two inches, then butter the parchment. Once the bars have fully cooled, they'll be easy to lift out of the pan using the sling. (If you experience any sticking, gently slide a paring knife between the bars and the pan to loosen.)

Directions

Ingredients for creamy lemon squares including butter powdered sugar flour eggs lemons and a lightcolored mixture — Jason Donnelly

Preheat oven and prep pan:

Preheat oven to 350°F. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
Make crust:

Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Jason Donnelly

Jason Donnelly

Tip

To keep the dough from sticking to your fingers when pressing in the crust, lightly flour them first.
Make filling and bake:

In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Jason Donnelly

Jason Donnelly
Refrigerate until firm; cut into squares:

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Jason Donnelly

Jason Donnelly

How to Store Lemon Bars

Refrigerate lemon bars in an airtight container or covered with plastic wrap for up to 3 days.

Frequently Asked Questions

Can you make this recipe without an electric mixer?

No, we do not recommend making this recipe without an electric mixer. Beating the sugar and butter works air into the mixture, making for an exceptionally light and tender crust. Making the crust by hand will result in a much stiffer, more brittle texture.
How do I know when the filling is done?

You'll know the filling is done when it's mostly set but still has a slight jiggle in the center, similar to baking cheesecake. (It will continue to set up as it cools.) If the filling looks liquidy when you gently shake the pan, it still needs a few more minutes in the oven.
Why prick the dough before baking?

Pricking the dough before baking keeps the crust from puffing up in the oven. We often use a similar technique when baking puff pastry, pie crust, and our classic shortbread. A fork makes quick work of this task, just be sure to prick the entire crust from edge to edge.