Introduction
These Creamy Lemon Squares are a delightful balance of tangy and sweet, with a luscious lemon filling atop a buttery shortbread crust. Perfect for spring gatherings, summer picnics, or as a refreshing treat any time of year. Their smooth, creamy texture and bright citrus flavor make them an irresistible dessert!
Ingredients
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 2/3 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Powdered sugar, for dusting
- Lemon zest or thin lemon slices
- Fresh mint leaves
Instructions
Step 1: Prepare the Shortbread Crust
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking pan. Line with parchment paper for easy removal.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Gradually mix in flour and salt until a crumbly dough forms.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 15-18 minutes, or until lightly golden brown. Let cool slightly.
Step 2: Make the Lemon Filling
- In a medium bowl, whisk together sweetened condensed milk and egg yolks until smooth.
- Stir in fresh lemon juice, lemon zest, and vanilla extract.
- Pour the lemon mixture over the slightly cooled crust and spread evenly.
- Bake for 15-20 minutes, or until the center is set but slightly jiggly.
Step 3: Cool and Serve
- Let the bars cool to room temperature, then refrigerate for at least 2 hours (or overnight for best results).
- Once chilled, remove from the pan and cut into squares.
- Dust with powdered sugar and garnish with lemon zest or mint leaves.
- Serve and enjoy!
Tips for Success
- Use fresh lemon juice for the best flavor—bottled juice won’t provide the same brightness.
- Chill completely before slicing to get clean, neat squares.
- Double the batch in a 9×13-inch pan for a larger serving.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Variations
- Berry Lemon Squares: Add a handful of fresh raspberries or blueberries to the filling.
- Coconut Lemon Bars: Mix in 1/2 cup shredded coconut into the crust for a tropical twist.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Conclusion
These Creamy Lemon Squares are an easy yet elegant dessert that brightens up any occasion. Their smooth, citrusy filling and buttery crust make them a timeless favorite. Try them today and savor the zesty goodness!
