Creamy Lemon Squares

Easy creamy lemon squares with raspberries are a zesty treat you are going to love! Ready in under an hour, these tangy bars are sure to be a hit.

These creamy lemon squares with a vanilla cookie crust are a special treat to serve at a Mother’s Day lunch or a family BBQ, (both of which I have done!).  The bars come together very easily and require only 15 minutes or so of real hands on time.  The remainder of the time you’ll leave the bars to bake and chill, which frees up your time to enjoy flipping through the pages of your latest cookbook.

I adapted this recipe from the Creamy Lemon Bars recipe featured in Everyday Food:  Great Flavor Fast by Martha Stewart, (Clarkson Potter, 2010).  Martha and I have been baking together for several years now.  The one thing I always appreciate about her recipes is that they’re straightforward, foolproof, and ultimately delicious.

This recipe starts with a vanilla cookie base.  The original recipe called for more of a melty shortbread crust, but I prefer something a bit crunchier.  The granulated sugar gives the crust a bit more stability than the original.

The filling is a bit of a ‘cheat’s’ custard.  I say ‘cheat’s’, but what I really mean is ‘much easier, no fuss’ custard.  Which is exactly what I’m looking for when making a simple dessert.  You are using egg yolks, sweetened condensed milk, and lemon juice for the filling.  That’s it!  The lemon juice will help to thicken the condensed milk and yolks, which creates a creamy, custardy texture when baked. 

I also like to add raspberries to the lemon bars not only because of their sweet tang, but also for how pretty they look studded throughout the pale lemon filling.  You can swap the raspberries out for another fruit of your choice:  perhaps blueberries, or strawberries?  You could also leave them out altogether if you prefer.

Be forewarned, once you bake a batch of these creamy lemon squares for friends and family, you’ll be inundated with requests to bring them to every gathering from now on!

Head over to my Books page to read my recommendation of Martha Stewart’s Everyday Food: Great Flavour Fast.

Frequently Asked Questions

How should I store these creamy lemon squares?

The bars can be stored in an airtight container in the fridge for up to 3 days. If possible, store them in a single layer so the top part of the custard doesn’t get squished.

Can I use icing sugar, (confectioners’ sugar), instead of granulated sugar for the crust?

Absolutely.  I prefer to pair a crunchier base with the creamy filling, but if you would like the base to have more of a melt-in-your-mouth texture then swap it out.  You can use the same amount of icing sugar, which is half a cup.

What should I use to grease my pans?

I like to use non-stick cooking spray mostly because it’s so easy.  I use a canola oil spray.

You can also use butter to grease you pans.  Make sure you get into all of the nooks and crannies!

Help!  I don’t think I made enough dough for the crust.

It may seem like you don’t have enough dough at first to cover the base, but trust me, keep patting away and you’ll soon get there.  The idea is that you have a very thin, crispy base for this bar, as the lemon curd is really the star of the show.

How do I remove the creamy lemon bars from the pan?

I have made a few things in my time that were very stubborn and didn’t want to release from the pan.  To help prevent this from happening here, you’ll want to grease the pan thoroughly, either with non-stick cooking spray or butter. 

You’ll also want to make a parchment sling.  You can do this by cutting a piece of parchment paper to fit the bottom of your pan, AND have enough paper left over to hang over two sides of the pan.  You’ll use this overhanging paper to lift the bars from the pan once they have chilled in the fridge for a couple of hours.

Check out this short video from SoBakeable on how to make a parchment paper lining for your baking tin:

Remember to go around the outside of the bars with a knife before you chill them to help ensure that they release from the sides of the pan.  You’ll also want to do this again when you’re ready to lift them out of the pan.

How do I cut neat slices?

Things like fruit bars and brownies can be challenging to cut neatly.  Depending on how deeply you dive into the ‘presentation’ side of things, you may be wondering how to cut neat slices.

I’ve had good success slicing these lemon raspberry squares with a wet, hot knife. Remove the bars from the pan in one big piece and place onto a cutting board. Next, take a large chef’s knife and run it under hot water for a few seconds, then make one long cut.  Put the knife back under the water and continue making cuts until finished.

What can I do with the leftover egg whites?

You can keep leftover egg whites in the fridge for a few days.  You can also freeze them in an airtight container for several months. It might be helpful to freeze them individually in the compartments of an ice cube tray first before placing them in your container.

Some of the things you can use egg whites for include: angel food cake, soufflés, macarons or you can try my recipe for mini pavlovas.

If you make this recipe, I’d love to see it! Share it on Instagram: #bakersbookshelf

Looking to make more easy squares and bars? Check out these other recipes!

Chocolate Peanut Butter Bars

Chocolate and Toffee Bars

I hope you enjoy these creamy lemon squares with raspberries!