Creamy Lemon Squares Recipe

Creamy, tangy, and beautifully balanced—these Creamy Lemon Squares are the perfect blend of a silky citrus custard and a tender, buttery shortbread crust.

Whether you’re baking for a spring brunch, a family gathering, or just craving a bright and refreshing dessert, these lemon bars hit the spot. Each bite melts in your mouth with luscious citrus flavor followed by a light sweetness and a delicate crumb. Unlike classic lemon bars, this recipe uses a touch of cream cheese for an extra creamy twist that makes these squares truly special.

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Ingredients

For the shortbread crust:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• ¾ cup unsalted butter, cold and cubed

For the creamy lemon filling:

• 1 (8 oz) block cream cheese, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• Zest of 2 lemons
• ½ cup fresh lemon juice (about 3 lemons)
• 2 tablespoons all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt

For topping (optional):

• Powdered sugar for dusting
• Thin lemon slices or zest for garnish

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Instructions

Step 1: Preheat and prep the pan

Preheat your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving overhang on the sides for easy lifting.

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Step 2: Make the shortbread crust

In a medium bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Press the mixture evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until lightly golden. Remove from the oven and set aside.

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Step 3: Prepare the lemon filling

In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, flour, baking powder, and salt until fully incorporated.

Pour the filling over the pre-baked crust. Tap the pan gently on the counter to release any air bubbles.

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Step 4: Bake again

Bake the filled pan for 25–30 minutes or until the center is set and no longer jiggles. The edges should be lightly golden and the top may appear slightly puffed.

Remove from the oven and cool completely in the pan on a wire rack.

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Step 5: Chill and cut

Once fully cooled, refrigerate for at least 2 hours for clean slicing. Lift the bars out of the pan using the parchment overhang and transfer to a cutting board.

Dust with powdered sugar, slice into squares, and garnish with lemon slices or zest if desired.

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Why These Lemon Squares Are Special

These aren’t just your standard lemon bars. The addition of cream cheese creates a richer, smoother filling that’s less eggy and more velvety. The base is crisp yet tender, and the brightness of real lemon juice and zest makes the whole dessert pop with flavor.

They’re:

• Creamy and tangy
• Made with real ingredients
• Perfect for slicing and sharing
• Ideal for make-ahead entertaining
• Balanced—not too sweet, not too sour

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Tips for Success

• Use fresh lemons. Bottled lemon juice lacks the brightness and depth that fresh juice provides.
• Room temperature cream cheese ensures smooth mixing without lumps.
• Don’t overbake. The center should set but still look a little soft. It will firm up as it cools.
• Cool completely. For the cleanest cuts, chill for at least 2 hours before slicing.
• Dust just before serving. Powdered sugar melts over time, so dust right before plating for a perfect look.

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Variations

• Lemon-Lime Bars: Replace ¼ cup of lemon juice with fresh lime juice and add lime zest for a citrus twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in both crust and filling.
• Berry Swirl: Drop teaspoons of raspberry or blueberry jam into the filling before baking and swirl gently with a knife.
• Coconut Crust: Replace ¼ cup of the flour in the crust with shredded sweetened coconut for tropical flair.

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Make-Ahead & Storage

• Make-Ahead: These bars are perfect for making the day before. Just chill overnight and slice before serving.
• Storage: Store in an airtight container in the fridge for up to 5 days.
• Freezer-Friendly: Freeze sliced squares between layers of parchment paper for up to 2 months. Thaw overnight in the fridge before serving.

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Serving Suggestions

These bars pair beautifully with:

• A light cup of green tea or chamomile
• Fresh berries and a dollop of whipped cream
• Sparkling water with lemon slices
• Vanilla ice cream on the side for an indulgent twist

Perfect for:

• Baby showers
• Bridal brunches
• Picnics and potlucks
• Easter or spring holidays
• Simple Sunday treats

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Nutritional Information (Per Square – Approx.)

• Calories: 260
• Fat: 15g
• Carbohydrates: 28g
• Sugar: 19g
• Protein: 3g
• Fiber: 0.5g
• Sodium: 120mg
• Cholesterol: 65mg

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FAQs

Can I double the recipe?
Yes! Use a 9×13-inch pan and increase baking times slightly.

Can I skip the cream cheese?
Yes, but it won’t be as creamy. You can replace it with ¼ cup sour cream for a lighter option.

What’s the best way to cut clean squares?
Chill fully, use a long sharp knife, and wipe it clean between cuts.

Can I use Meyer lemons?
Absolutely! They’re slightly sweeter and make a beautiful variation.

Are these freezer-friendly?
Yes. Freeze in an airtight container layered with parchment. Thaw overnight in the fridge.

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Why You’ll Love This Dessert

It’s bright, beautiful, and tastes like sunshine on a plate. Creamy Lemon Squares offer a luxurious texture, vibrant citrus punch, and that perfect balance between sweet and tart.

It’s a dessert that feels fancy but is surprisingly easy to make—and once you try it, it’ll become a forever favorite in your kitchen.

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