Easy Lemon Squares


How is everyone doing? Really. Hanging in there as best you can I hope! I am ok. Some days are rough and I just want to run away somewhere! Other days are great and I’m so thankful and blessed with everything in my life. So all we can do is be there for each other, stay positive and bake 🙂 If you are reading this post in the future, I’m talking about the crap that’s going on in the world, otherwise known as Covid-19. Ugh. Quarantined and missing our friends and family. Kids are out of school for the rest of the year. It’s absolute craziness. For now, let’s just focus on these lemon squares.

Oh, quick side note that will make you laugh. I have no pictures of these bad boys in actual squares because, well when I tried to cut them even after they were refrigerated all day, they still completely fell apart. Total mess, just not worth getting mad over because they are still so freaking good, so… sorry. Just know to freeze them for a bit before you cut with an extremely sharp knife 😉

These lemon bars or squares are delicious and tart and the perfect dessert for spring! So go start your ovens and let’s bake!

What you will need:

8 x 8 inch square bake dish sprayed with non-stick spray

1 1/4 cups all-purpose flour
1 1/4 cups old fashioned rolled oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 (14 oz.) can of unsweetened condensed milk
1-2 tablespoons lemon zest
1/2 cup fresh lemon juice
2 large egg yolks

Preheat oven to 350 degrees. In a large bowl, whisk together the flour, oats, salt and baking soda. Whisk in both sugars. Whisk in melted butter and vanilla until combined. Press half the mixture onto the bottom of your prepared dish and bake for 15 minutes.

While the crust is baking, in a separate bowl, whisk together condensed milk, lemon zest, lemon juice and egg yolks.

Once the crust is done, carefully pour the egg mixture on top of the crust evenly. Crumble the remaining crust on top and bake for another 20-22 minutes.

Allow to cool completely before refrigerating or freezing for several hours before slicing and enjoying.

Store covered in the fridge. 

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