Creamy Lemon Squares

Vegetarian
Creamy Lemon Squares
45 min.
16
190kcal

Suggestions


Indulge in the delightful taste of Creamy Lemon Squares, a perfect treat for any occasion! These vegetarian squares are not only a feast for the eyes but also a burst of refreshing flavor that will tantalize your taste buds. With a creamy lemon filling nestled atop a buttery crust, each bite offers a harmonious balance of sweetness and tanginess that is simply irresistible.

Ready in just 45 minutes, this recipe yields 16 generous servings, making it an ideal choice for gatherings, parties, or even a cozy afternoon snack. At only 190 calories per square, you can enjoy a guilt-free indulgence that satisfies your sweet cravings without compromising on flavor. Whether served as an antipasti, starter, or appetizer, these lemon squares are sure to impress your guests and leave them wanting more.

With simple ingredients and easy-to-follow steps, you’ll find that making these Creamy Lemon Squares is a breeze. The combination of fresh lemon juice and sweetened condensed milk creates a luscious filling that pairs perfectly with the light, flaky crust. Dust them with a sprinkle of confectioners' sugar for an elegant finish, and watch as they disappear from the platter in no time!

So, gather your ingredients and get ready to whip up a batch of these delightful squares that are sure to brighten your day and bring a smile to everyone’s face!

Ingredients

  • 0.5 cup butter unsalted plus more for pan room temperature (1 stick)
  • 0.5 cup powdered sugar for dusting plus more
  • 0.3 teaspoon salt 
  • cup flour all-purpose (spooned and leveled)
  • large egg yolk 
  • 14 ounces condensed milk sweetened canned
  • 0.8 cup juice of lemon fresh (from 3 lemons)

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • whisk
  • baking pan
  • hand mixer

Directions

  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy.
  3. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork.
  4. Bake until lightly golden, 15 to 20 minutes.
  5. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth.
  6. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
  7. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Nutrition Facts

Calories190kcal
Protein7.35%
Fat42.62%
Carbs50.03%

Properties

Glycemic Index
8.5
Glycemic Load
12.54
Inflammation Score
-2
Nutrition Score
4.2552174148352%

Flavonoids

Eriodictyol
0.56mg
Hesperetin
1.65mg
Naringenin
0.16mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:189.72kcal
9.49%
Fat:9.14g
14.06%
Saturated Fat:5.43g
33.93%
Carbohydrates:24.14g
8.05%
Net Carbohydrates:23.9g
8.69%
Sugar:17.5g
19.44%
Cholesterol:69.59mg
23.2%
Sodium:71mg
3.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.55g
7.09%
Selenium:8.8µg
12.58%
Vitamin B2:0.17mg
9.95%
Phosphorus:90.39mg
9.04%
Calcium:79.55mg
7.96%
Folate:25.73µg
6.43%
Vitamin B1:0.09mg
6.28%
Vitamin C:5.07mg
6.15%
Vitamin A:305.48IU
6.11%
Vitamin B5:0.37mg
3.7%
Vitamin B12:0.2µg
3.4%
Potassium:118.59mg
3.39%
Iron:0.54mg
2.99%
Manganese:0.06mg
2.95%
Zinc:0.4mg
2.65%
Vitamin B3:0.53mg
2.64%
Vitamin D:0.39µg
2.57%
Magnesium:9.21mg
2.3%
Vitamin E:0.34mg
2.24%
Vitamin B6:0.04mg
1.82%
Copper:0.02mg
1.07%
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