Ohhh, creamy lemon squares are elite dessert energy 🍋💛 Bright, silky, and just the right amount of tang. Here’s a classic creamy lemon squares recipe with a buttery shortbread crust and a smooth lemon filling.
Creamy Lemon Squares
Ingredients
Shortbread Crust
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
Creamy Lemon Filling
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ⅔ cup fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- ¼ cup heavy cream (this is the “creamy” magic ✨)
Optional Topping
- Powdered sugar, for dusting
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch pan with parchment paper (leave overhang for easy lifting).
- Make the crust
- Cream butter and sugar until light and fluffy.
- Mix in flour and salt until dough forms.
- Press evenly into the pan.
- Bake for 18–20 minutes, until lightly golden.
- Make the filling
- Whisk sugar and flour together.
- Add eggs and whisk until smooth.
- Stir in lemon juice, zest, and heavy cream.
- Bake
- Pour filling over the hot crust.
- Return to oven and bake 22–25 minutes, until set but slightly jiggly in the center.
- Cool & chill
- Let cool completely at room temp, then refrigerate for at least 2 hours for clean slices.
- Serve
- Dust with powdered sugar just before cutting. Slice and enjoy 🍋
Pro Tips
- For extra creaminess, don’t overbake—the center should barely wobble.
- Want a sharper lemon bite? Add an extra tablespoon of zest.
- These taste even better the next day (trust me).
If you want a no-bake version, gluten-free swap, or extra-tangy cheesecake-style lemon squares, say the word 😌🍰
