Frozen Lemon Squares
Bright, creamy, and refreshingly sweet, Frozen Lemon Squares are the ultimate no-bake dessert for warm weather gatherings or a delightful midweek treat. Featuring a buttery graham cracker crust and a luscious lemon filling made with fresh lemon juice, zesty lemon zest, and velvety whipped cream, this recipe perfectly balances tangy citrus flavors with just the right amount of sweetness. Quick to assemble with only 20 minutes of prep time, these squares are then frozen to achieve their irresistibly smooth, icebox texture. Garnished with a light dusting of powdered sugar, these chilled lemon bars offer a stunning presentation and satisfying flavor in every bite. Easy to slice and serve, Frozen Lemon Squares are a crowd-pleasing dessert you'll turn to time and time again. Perfect for summer parties, picnics, or a refreshing treat straight from the freezer, they’re a must-try for any lemon lover!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 1.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 14 ounces sweetened condensed milk
- 0.75 cups fresh lemon juice
- 1 tablespoon lemon zest
- 0.75 cups heavy whipping cream
- 2 tablespoons powdered sugar, for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish and line it with parchment paper, leaving overhang on the sides for easy removal later.
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of the granulated sugar, and the melted butter. Stir until the mixture has a sandy texture and is evenly combined.
Press the graham cracker mixture firmly into the bottom of the prepared baking dish to create the crust. Bake in the preheated oven for 10 minutes, then let cool completely on a wire rack.
In another bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth. Set aside.
In a chilled mixing bowl, use a hand or stand mixer to whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the lemon mixture until fully incorporated.
Pour the lemon filling over the cooled crust and spread evenly with a spatula. Cover the dish with plastic wrap and freeze for at least 4 hours, or until fully set.
Once frozen, lift the lemon squares out of the pan using the parchment paper overhang. Cut into 12 squares with a sharp knife, wiping the knife clean in between cuts for neat edges.
Dust the squares with powdered sugar before serving. Store leftovers in the freezer in an airtight container for up to 1 week.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 45.2 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
