Creamy Lemon Squares

These homemade creamy lemon squares have a buttery, tender crust topped with a smooth, rich lemon filling. They’re sweet, tangy, refreshing, and perfect for afternoon tea, parties, or an easy dessert.

Ingredients

For the Crust

1½ cups (190 g) all-purpose flour
½ cup (60 g) powdered sugar
½ cup (115 g) unsalted butter, softened
¼ tsp salt
1 tsp vanilla extract

For the Creamy Lemon Filling

4 large eggs
1½ cups (300 g) granulated sugar
½ cup (120 ml) fresh lemon juice
1 tbsp finely grated lemon zest
½ cup (120 g) sour cream
¼ cup (30 g) all-purpose flour
¼ tsp salt
1 tsp vanilla extract

For Garnishing

Powdered sugar
Thin lemon slices or extra lemon zest

👩‍🍳 Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper, leaving some paper hanging over the sides for easy removal.

Lightly grease the parchment.

2. Make the Crust

In a bowl, combine the flour, powdered sugar, and salt.

Add the softened butter and vanilla.

Mix until the dough resembles soft crumbs and begins to come together.

Press the mixture firmly and evenly into the bottom of the prepared pan.

3. Bake the Crust

Bake for 18–20 minutes, until the edges are lightly golden.

Don’t let the crust become too dark.

Remove it from the oven and let it cool for about 5 minutes.

🍋 4. Make the Lemon Filling

While the crust is baking, whisk the eggs and granulated sugar together until smooth.

Add:

Fresh lemon juice
Lemon zest
Sour cream
Flour
Salt
Vanilla

Whisk until completely smooth.

Avoid whipping too much air into the mixture.

5. Pour Over the Crust

Pour the lemon filling over the warm crust.

Gently shake the pan to level the filling.

6. Bake Again

Return the pan to the oven.

Bake at 350°F (175°C) for 20–25 minutes, or until the filling is set around the edges and the center has only a slight jiggle.

Don’t overbake—the filling will continue to firm as it cools.

7. Cool Completely

Remove the pan from the oven and allow it to cool at room temperature.

Then refrigerate for at least 2 hours, preferably longer.

Chilling makes the squares easier to cut and gives the filling its creamy texture.

8. Cut and Serve

Lift the chilled dessert out using the parchment paper.

Dust generously with powdered sugar.

Cut into 16 squares or smaller bite-sized pieces.

Wipe your knife clean between cuts for neat edges.

⭐ Tips for Perfect Lemon Squares

Use fresh lemon juice rather than bottled for the best flavor.
Don’t skip the lemon zest—it gives the filling a much stronger lemon aroma.
Don’t overbake the filling; a slight center jiggle is ideal.
Chill thoroughly before cutting.
For an extra-creamy filling, use full-fat sour cream.
For a stronger citrus flavor, add another teaspoon of lemon zest.

🍓 Optional Variations

Raspberry Lemon: Add a few spoonfuls of raspberry preserves over the crust before pouring in the lemon filling.

Coconut Lemon: Add ½ cup shredded coconut to the crust.

Blueberry Lemon: Gently scatter ½ cup fresh blueberries over the crust before adding the filling.

Extra Tangy: Increase the lemon zest to 2 tablespoons.

Prep time: 20 minutes
Bake time: 40–45 minutes
Chilling time: 2 hours
Total time: About 3 hours
Servings: 16 squares