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Irresistibly Creamy Lemon Squares

These lemon squares have a buttery crust with a silky, lemony filling that is both comforting and bright, perfect for serving at potlucks or enjoying with a cup of tea.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour Forms the base for a deliciously buttery crust
  • 1/2 cup unsalted butter, softened Adds richness and creates a melt-in-your-mouth texture
  • 1/4 cup powdered sugar Sweetens the crust without being overpowering
  • 1/4 teaspoon salt Enhances the flavors of the crust
For the filling
  • 3 large eggs Provides structure and richness to the creamy filling
  • 1 cup granulated sugar Balances the tartness of the lemons beautifully
  • 1/2 cup fresh lemon juice Delivers that zesty, tangy flavor
  • 2 zest lemons Intensifies the lemony goodness for a vibrant taste
  • 1/4 cup heavy cream Creates a luscious, creamy texture in the filling
  • 1 tablespoon cornstarch Thickens the filling for a perfect consistency

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment, leaving an overhang for quick removal.
  2. In a bowl, cream the softened butter with the powdered sugar until fluffy. Mix in the flour and salt until the dough comes together; it’ll be soft but pressable.
  3. Press the dough evenly into the bottom of the prepared pan, forming a compact layer. Use the bottom of a measuring cup to smooth and even it out.
  4. Bake the crust for 15–18 minutes, or until it’s just turning golden at the edges. Remove from the oven and set aside while you make the filling.
Making the filling
  1. In a medium bowl, whisk the eggs and granulated sugar until pale and slightly thickened. Stir in the lemon juice, lemon zest, heavy cream, and cornstarch until completely smooth.
  2. Pour the filling over the warm crust and return the pan to the oven. Bake 18–22 minutes, until the center is set but still gently jiggly — it will finish setting as it cools.
Cooling and Slicing
  1. Let the bars cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up and make slicing neat and tidy.
  2. Use the parchment overhang to lift the slab from the pan. Dust with a little extra powdered sugar if you like, then slice into squares.

Notes

Serve chilled or just slightly cool. Arrange on a simple plate, maybe with a sprig of mint or a thin lemon slice for prettiness. Store in an airtight container in the refrigerator for up to 4 days. If you’d like to keep them longer, wrap individual squares tightly in plastic wrap and freeze for up to 1 month; thaw overnight in the fridge before serving.