Creamy Lemon Squares (Smooth, Tangy & Irresistible)
These Creamy Lemon Squares are the perfect balance of sweet and tangy, featuring a buttery shortbread crust topped with a silky, lemon-infused creamy filling. Every bite melts in your mouth with fresh citrus flavor, making them ideal for parties, holidays, or everyday desserts.
This recipe is easy, reliable, and loved by lemon dessert fans.
Why You’ll Love This Recipe
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Smooth, creamy lemon filling
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Buttery melt-in-the-mouth crust
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Perfect balance of sweet and tangy
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Great for make-ahead desserts
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Slices clean and looks bakery-perfect
Ingredients
For the Shortbread Crust
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1½ cups all-purpose flour
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½ cup powdered sugar
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¾ cup unsalted butter (cold, cubed)
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¼ tsp salt
For the Creamy Lemon Filling
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1 cup granulated sugar
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3 large eggs
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½ cup fresh lemon juice
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2 tbsp lemon zest
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½ cup heavy cream
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2 tbsp all-purpose flour
For Topping (Optional)
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Powdered sugar for dusting
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Thin lemon slices or zest
Step-by-Step Directions
Step 1: Prepare the Crust
Preheat oven to 180°C (350°F).
In a bowl, mix flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Press evenly into a parchment-lined 9×9-inch pan.
Bake for 15–18 minutes until lightly golden. Set aside.
Step 2: Make the Creamy Lemon Filling
In a bowl, whisk sugar and eggs until smooth.
Add lemon juice, lemon zest, heavy cream, and flour. Whisk until fully combined and creamy.
Step 3: Bake the Lemon Squares
Pour the lemon filling over the warm crust.
Return pan to the oven and bake for 22–25 minutes, or until the center is just set and slightly jiggly.
Step 4: Cool & Slice
Let the lemon squares cool completely at room temperature, then refrigerate for 1–2 hours for best texture.
Dust with powdered sugar before slicing.
Serving Suggestions
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Serve chilled for extra creaminess
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Pair with tea, coffee, or fresh berries
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Perfect for dessert trays and bake sales
Pro Tips for Perfect Lemon Squares
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Use fresh lemon juice (not bottled)
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Don’t overbake or filling may crack
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Chill before cutting for clean slices
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Line pan with parchment for easy removal
Storage Instructions
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Refrigerator: Store up to 5 days in an airtight container
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Freezer: Freeze sliced squares for up to 2 months
FAQs
Can I make these ahead of time?
Yes! They taste even better the next day.
Why are my lemon squares watery?
Underbaking or inaccurate measurements.
Can I use lime instead of lemon?
Absolutely—lime works beautifully.
Final Thoughts
This Creamy Lemon Square Recipe is rich, tangy, and smooth with a buttery crust—perfect for any occasion. Easy enough for beginners, impressive enough for guests.
