Creamy Lemon Squares

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Today’s lemon recipe falls in the dessert category. These creamy lemon squares are like a no bake pie but it’s made in a 9 x 9 inch pan.

This starts with a crust made from store bought gingersnap cookies. If you haven’t had lemon and ginger together you are missing out. They surprisingly go really well together.

Creamy Lemon Squares | realmomkitchen.com

Then that spicy ginger crust gets filled with a no bake filling made from cream, sweetened condensed milk, and lemon juice. The filling will look a little too runny when you pour it into the pan, but trust me, it sets up after sitting in the fridge.

I really do think this dessert would also work well to freeze and serve if you want to. When frozen it would basically be a lemon ice cream on the crust.

Creamy Lemon Squares | realmomkitchen.com

Creamy Lemon Squares

Real Mom Kitchen

5 from 1 vote
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  • 6 Tbsp melted butter
  • 1 ½ cup gingersnap cookie crumbs takes about 8 oz of cookies
  • 1 ¼ cup whipping cream
  • cup sweetened condensed milk
  • cup lemon juice
  • 3 or so drops of yellow food coloring if desired


  • Line a 9 x 9 inch square baking pan with foil or parchment paper.
  • In a bowl, combine the melter butter with the gingersnap crumbs. Pour into the lined 9 x 9 pan and press into an even layer in the bottom of the pan. Place in the refrigerator.
  • In a bowl, whip the cream to firm peaks. Then fold in the sweetened condensed milk, lemon juice, and food coloring if desired.. It will look runny but just keep folding until smooth.
  • Remove crust from the fridge and pour the cream mixture on top. Spread out even and refrigerate for at least 2 hours before serving.
Tried this recipe?Let us know how it was!

Recipe adapted from The View From Great Island.

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