There’s nothing quite like Creamy Lemon Squares to brighten up your day. These squares combine a buttery shortbread crust with a tangy, rich lemon filling, all topped with a dusting of powdered sugar for that perfect bite of sweetness. Whether you’re serving them for a family gathering or as a refreshing dessert after dinner, these lemon squares are a guaranteed crowd-pleaser.
Lemon squares have long been a favorite in American households, dating back to the 1960s when citrus-based desserts surged in popularity. The combination of tart lemons and a creamy filling is both refreshing and indulgent. Today, these bars continue to be a staple at bake sales, family reunions, and holiday dinners.
Key Ingredients
All-Purpose Flour: 1 1/2 cups. Flour forms the base of the buttery shortbread crust. For a gluten-free option, you can substitute it with your favorite gluten-free flour blend.
Butter: 3/4 cup (1 1/2 sticks), cold and cubed. Butter provides richness and a crumbly texture to the crust. Cold butter is key to achieving that flaky base.
Granulated Sugar: 1/2 cup for the crust, and 1 1/2 cups for the filling. Sugar sweetens both the crust and the creamy lemon filling. Feel free to adjust the sweetness based on your taste preferences.
Eggs: 4 large eggs. Eggs give the filling its structure and creaminess. Make sure they’re at room temperature for easier mixing.
Fresh Lemon Juice: 3/4 cup (from about 3-4 large lemons). Fresh lemon juice is essential for that bright, zesty flavor. Bottled lemon juice won’t provide the same fresh taste.
Lemon Zest: 2 teaspoons, finely grated. Lemon zest intensifies the citrus flavor without adding extra acidity.
Powdered Sugar: For dusting on top. This adds a nice finishing touch and balances the tartness of the lemon filling.
Salt: A pinch in both the crust and filling to enhance the flavors and balance the sweetness.
How to Make Creamy Lemon Squares
Making these Creamy Lemon Squares is easier than you think, and the process is pretty straightforward. If you’ve ever baked a simple shortbread cookie or custard pie, you’ll feel right at home here.
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish, or line it with parchment paper, leaving some overhang for easy removal later. This way, you’ll get clean, sharp edges when you slice the bars.
Begin with the crust. In a large bowl, whisk together the flour, granulated sugar, and a pinch of salt. Using a pastry cutter or your hands, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should still be visible in tiny pieces, which will create a flaky texture once baked. Press the mixture firmly into the prepared pan to form an even layer. Pop the crust into the oven for about 18-20 minutes, or until it’s just lightly golden.
While the crust is baking, let’s move on to the lemon filling. In a medium bowl, whisk the eggs until frothy. Slowly add the granulated sugar, followed by the freshly squeezed lemon juice, lemon zest, and a pinch of salt. The lemon zest adds a fragrant, citrusy aroma that will infuse the entire dessert with fresh lemon flavor.
Now, fold in the flour gradually to thicken the filling slightly. The flour helps stabilize the mixture, preventing it from becoming too runny while baking. Be sure to whisk until everything is fully combined and smooth, but don’t overmix.
Once your crust is ready, pour the lemon mixture over the hot crust. You’ll notice the filling spread evenly, thanks to the warm base. Return the pan to the oven and bake for another 20-25 minutes. The filling should set, but still have a slight jiggle in the center when you gently shake the pan. This ensures a creamy texture once the bars cool.
After baking, let the lemon squares cool completely in the pan. For best results, refrigerate them for at least 2 hours before cutting. This cooling period allows the filling to firm up and the flavors to meld together.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Dust generously with powdered sugar before slicing into squares. The powdered sugar not only adds sweetness but also gives a beautiful contrast to the tangy filling.
Tips for Making the Best Creamy Lemon Squares
- Don’t Skip the Zest: The lemon zest adds an extra layer of citrusy flavor that you can’t get from lemon juice alone. It’s the secret to enhancing the overall lemon taste.
- Chill Before Slicing: While it’s tempting to cut into the bars right away, allowing them to chill ensures you’ll get clean slices and the perfect creamy consistency.
- Use Fresh Lemons: The freshness of the lemon juice is key. Bottled juice just won’t give the same vibrant flavor, so be sure to grab fresh lemons.
Variations of Creamy Lemon Squares
- Berry Lemon Squares: For a fruity twist, stir in a handful of fresh raspberries or blueberries into the lemon filling before baking. The berries add a burst of color and complement the tart lemon flavor perfectly.
- Gluten-Free Lemon Squares: Use a gluten-free flour blend to make these lemon squares suitable for those with gluten sensitivities. Make sure the blend contains xanthan gum to help bind the crust.
- Lemon-Lime Bars: Replace half of the lemon juice with fresh lime juice for a tangy, citrusy twist that brings both lemon and lime flavors to the forefront.
Nutritional Information for Creamy Lemon Squares
Here’s an estimate of the nutritional breakdown per serving (based on 16 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Carbohydrates | 28 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Fiber | 1 g |
| Sugar | 20 g |
| Sodium | 75 mg |
| Vitamin C | 10% of Daily Value |
These bars are the perfect balance of creamy and tangy, with a richness from the butter and a refreshing bite from the lemons. For a slightly lighter option, you can reduce the amount of sugar in the filling or skip the powdered sugar on top.
What to Serve with Creamy Lemon Squares
These bars are delicious on their own, but if you’re serving them as part of a larger spread, they pair beautifully with a few complementary sides:
- Fresh Fruit Salad: A bowl of seasonal fruits like berries or melons can complement the bright citrus flavor of the lemon squares.
- Whipped Cream: Add a dollop of freshly whipped cream for an extra layer of indulgence.
- Iced Tea or Lemonade: For a refreshing pairing, serve the lemon squares with a tall glass of iced tea or lemonade.
If you enjoy these Creamy Lemon Squares, you might also like our Caramelized Chicken Wings Recipe, which offers a perfect balance of sweet and savory flavors. For something even more indulgent, try our Triple Crust Peach Cobbler, a delightful, fruity dessert that’s sure to please.
Frequently Asked Questions
Can I make these lemon squares ahead of time?
Absolutely! These bars actually taste better the next day after chilling. Just store them in the refrigerator in an airtight container for up to 5 days.
Can I freeze lemon squares?
Yes, you can freeze lemon squares for up to 2 months. Wrap them tightly in plastic wrap and store them in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
Why is my filling runny?
If your filling is runny, it may not have baked long enough. The center should have a slight jiggle but be mostly set. Ensure your oven temperature is accurate by using an oven thermometer, as temperature variations can affect the baking time.