Creamy Lemon Squares Recipe That Tastes Like Sunshine
Creamy Lemon Squares—A Slice of My (Messy) Life
Alright, confession time: I made my first ever batch of Creamy Lemon Squares in the middle of a steamy July afternoon, sweating buckets because my AC had carked it (Aussie slang, sorry, but it fits). My cousin Lou came over with what I thought was a store-bought tray—turned out, she’d made them herself. I almost inhaled half before she confessed the recipe wasn’t even hers. So here’s my take, pieced together from various relatives, Pinterest boards, and a poorly translated French blog. Spoiler: It’s less fussy but still irresistibly creamy and tangy—never mind the powdered sugar trail across my kitchen table after. If you’re ever desperate for dessert but refuse to follow rules (can relate), this is your jam.
Why I Keep Coming Back to These Squares
I make these whenever I’ve got people swinging by unexpectedly, or (let’s be honest) just when the weather looks grim and I want my house to smell like lemons. My family goes mad for these—the tray’s wiped out before I can even dust the tops. Thing is, I struggled for ages with crumbly bases (anyone else?) before figuring out that it’s fine if there’s a bit of chaos. My favourite part is when the creamy layer bubbles up just a bit and you know magic’s happening in the oven. Also, if someone says these aren’t lemony enough, you can always double the zest (which is what my mum does, and she’s never wrong about pastry!).
What You Need (and What I Grab When I’m Low on Stuff)
- 1 cup (around 125g) plain flour (self-raising in a pinch works, though the base’s fluffier)
- 1/2 cup icing sugar (some people swear by caster, but honestly, who keeps both?)
- 1/4 tsp fine salt (skip if your butter’s salted—I forget half the time, no worries)
- 115g (1/2 cup) cold unsalted butter, cubed (I’ve totally used spread; it’s okay)
- For the filling:
- 2 large eggs (room temp if you remember, but let’s not panic over it)
- 2/3 cup granulated sugar
- Zest from 2 lemons (or just grab whatever citrus you have—lime is wild here!)
- 1/3 cup fresh lemon juice (bottled in a pinch, but it’s not the same, sigh)
- 3 tbsp plain flour
- 1/2 tsp baking powder (I’ve left it out once and honestly, not a huge deal)
- Pinch salt
- Optional: Powdered sugar for dusting (my granny always did this… plus a shake or two extra for luck)
So Here’s How I Actually Make Them
- Preheat your oven to 175°C (350°F). I usually forget and have to wait around, so maybe do that before you start mixing.
- Line an 8×8 inch (20cm) baking pan with parchment—doesn’t have to be perfect. Leave a bit over the edges so you can yank them out later (I didn’t for years and regretted every gooey spatula scrape).
- For the base: In a big bowl, combine flour, icing sugar, and salt. Toss in the cubed butter and rub it together with your fingers until it’s like rough, sandy breadcrumbs. Or just use a food processor if you’re fancy (I sometimes just hack at it with a fork; makes you feel productive).
- Press the mix into the lined tray—don’t overthink it. It might look dry and weird, but it bakes up lovely. Pop it in the oven for 15-18 minutes or until it just, just turns gold at the edges. If the top seems a little pale, don’t stress.
- Meanwhile, beat eggs and sugar until creamy—maybe 2 minutes? Add lemon zest and juice, then flour, baking powder, and a pinch of salt. Whisk till pretty smooth (this is usually my sneak-a-taste moment – raw eggs be damned, but you do you).
- Pour the filling onto the hot base (don’t let it cool, that’s the trick my Aunt Joan swears by—something about setting the custard? I dunno, but it works).
- Bake again for another 18–22 minutes; it should be just set, with a little wobble in the center. If it cracks a bit, that’s normal. Sometimes I poke it with a toothpick and regret it, because then there’s a hole, so maybe resist that urge.
- Let them cool, or don’t—just know they slice better chilled. I go rogue and dust with a snowdrift of icing sugar before cutting (or after if I forget).
Things I’ve Learned Along the Way
- If you nudge them out of the pan too soon, they fall apart. Not a tragedy – still tastes great, just… messy.
- I tried making these with gluten-free flour for my mate Libby; turns out you need a smidge more butter, or you get brick territory. Still good with a scoop of vanilla ice cream, though.
- Lemon zest: Use a Microplane if you have it. I once tried using a box grater—let’s just say, don’t.
Variations I’ve Messed Around With (and One Fail)
- Lime or Orange Squares: Same deal, just swap the citrus. (Orange is a real crowd-pleaser.)
- Berry Swirl: Dollop in some raspberry coulis before baking—my niece thinks it’s pretty but honestly, a bit tart for me.
- Coconut Base: Replaced half the flour with coconut once; didn’t set up quite right, but tasted tropical. Wouldn’t recommend if you want tidy squares.
Gear I Actually Use (and My “Oops, I Forgot That!” Fixes)
- Baking tin: I use an 8×8 (20cm) square, but you can fudge it with a round one—just makes wedges, not squares.
- Mixing bowls: I usually just rinse and reuse the same one. Less washing up, you know?
- Electric beaters help, but honestly a whisk and a bit of elbow grease does the trick. Once I used a mug for zesting—awkward but desperate times.
Will They Keep? Kinda.
Store in an airtight tub in the fridge; technically, they last 3 days. But in my house, they’ve never seen day two. If they did, I imagine they’d taste even better (maybe??).
Best Way to Serve (But Do Your Own Thing!)
Oh, I love these chilled with proper thick Greek yogurt and a handful of berries on top—especially when it’s hot and you just want something bright. My brother dunks his in tea, which is, well, odd, but to each their own! My son claims they’re his birthday “cake” every year, so there’s that.
What I’ve Messed Up Before (aka Don’t Do This Bit Wrong)
- I once thought if I cranked the oven up, they’d bake faster. Big mistake—they went rubbery. Take your time. (Patience is a virtue? Some days.)
- Don’t try slicing until they’ve cooled; even my best knife couldn’t rescue that disaster.
- Zesting straight into the bowl is less messy than onto a plate, fyi.
Answering Real (Totally Random) Questions
- Can I make these less sweet? Yep! I’ve cut the sugar in half for my dad—he prefers them extra zingy. Just up the zest a bit.
- Is bottled lemon juice okay? Eh, it does in a pinch, especially if you throw in more zest. But real lemons are just, well, more lemony.
- Can I freeze them? Actually, I find it works better if you slice first, then freeze with baking paper between layers. The texture’s a bit different when thawed, but still tasty.
- Why did my filling sink? Might be overbeaten thing, or oven was a smidge too cool. Tastes fine, though.
- Are there good online guides for this? For visual folks, Sally’s Baking Addiction does a nice step-by-step. I also like King Arthur’s tips for crust troubleshooting.
Anyway, if you ever need a quick tray bake that brings a bit of sunshine inside, especially when you can’t be bothered fussing with fancy stuff, these Creamy Lemon Squares have got your back. Let me know how yours turn out—or, you know, what they look like after your kids get to them first.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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2In a bowl, combine flour, granulated sugar, and butter. Mix until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.
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3Bake the crust for 12-15 minutes, until lightly golden. Remove from the oven but keep the oven on.
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4In another bowl, whisk together eggs, sweetened condensed milk, lemon juice, lemon zest, and salt until smooth.
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5Pour the lemon filling over the warm crust. Return to the oven and bake for an additional 12-15 minutes, or until the center is set.
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6Allow to cool completely in the pan, then refrigerate for at least 1 hour. Cut into squares and dust with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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