Creamy Lemon Squares Recipe

These Creamy Lemon Squares are a delightful dessert with a tangy lemon filling atop a buttery graham cracker crust, finished with a smooth, creamy topping. They offer a perfect balance of sweet and tart, ideal for a refreshing treat.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted  

For the Lemon Filling:

  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup lemon juice (freshly squeezed)
  • 2 tablespoons lemon zest

For the Creamy Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of an ungreased 9×13 inch baking dish. Bake for 8-10 minutes until lightly golden. Let it cool completely.
  2. Make the Lemon Filling: In a large bowl, whisk together eggs, sugar, flour, and salt until well combined. Add lemon juice and lemon zest, and whisk until smooth.
  3. Bake the Lemon Filling: Pour the lemon filling over the cooled crust. Bake for 20-25 minutes, or until the filling is set and the center is just slightly jiggly. Let it cool completely at room temperature.
  4. Prepare the Creamy Topping: In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Add powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
  5. Assemble the Squares: Spread the creamy topping evenly over the cooled lemon filling. Refrigerate for at least 2 hours, or until the topping is firm and the squares are well chilled.
  6. Cut and Serve: Cut the lemon squares into desired sizes and serve chilled.

Optional Garnish: You can garnish with additional lemon zest or a sprinkle of powdered sugar before serving.

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