Learn how to master baking luscious lemon chess squares. The sweet and tart dessert features a cake crust, crunchy top, and an ooey-gooey center. Believe me, everyone will come back and beg for more.
Everyone Loves Chess Squares
Chess Squares, also known as chess cake squares, are a delicious dessert that found their roots in chess pie and they are always on dessert tables in the South. People in the South absolutely love them because of their creamy, gooey center and crunchy top.
But, now they’ve made their way across the country because they are nothing short of amazing and decadent. I took them, on more than one occasion, to a church potluck and I consistently had people coming up and asking for the recipe.
Whoever made chess squares should have called them crack squares because they are so addictive and almost impossible to put down.
Tips for making lemon chess squares
- Be sure to use a non-stick spray in the baking dish, because the edges of the chess squares will bake onto the pan and can make it tough to get off. Although, those chewy corners are my favorite part of the dessert.
- For this recipe, I used a yellow cake mix, but you can also use a lemon cake mix for a more lemony flavor.
- You can use either fresh lemon juice or lemon extract to get the tart lemon flavor.
- Set the butter and cream cheese on the counter to soften about an hour before mixing. If you forget (like I do often), it’s ok, but you might need to mix the ingredients a little longer to get the butter and cream cheese to a smooth consistency.
- Allow the lemon chess bars to cool completely before cutting. Even after they cool, they will be sticky and gooey, but that’s what makes them so delicious.
- Store in an airtight container in the refrigerator.
Lemon chess squares ingredients you’ll need:
- Yellowcake mix (or lemon-flavored cake mix)
- Powdered sugar
- Cream Cheese
- Lemon juice OR lemon extract
- Lemon zest (optional)
Tips for cutting the lemon chess squares:
- Place the lemon chess bars in the refrigerator for about one hour.
- Use a sharp knife to cut the squares.
- Use a metal spatula to get underneath the dessert and remove it from the pan.
- Remember that they will be very sticky and most likely won’t cut up perfectly, but that’s the beauty of this dessert–it’s messy, but a decadent treat.
Other items you’ll need for this dessert:
- 13″ x 9″ casserole dish
- Metal spatula
- Sharp knife
- One large bowl
- One medium-sized bowl
- Hand mixer
Full Recipe and Printable Instructions Listed Below
Start by adding the softened butter and one egg to a medium-sized bowl. Mix the ingredients together.
Next, add the yellow cake mix to the bowl and mix well with the hand mixer.
I used a yellow cake mix, but you can also use a lemon cake mix instead, depending on how much lemon you like in your desserts. The great thing about this recipe is that you can actually use whatever cake mix you’d like to use–depending on your tastes.
Press the ingredients into the bottom of a 9″ x 13″ casserole dish and set it aside. Be sure to use the non-stick spray before pressing the cake into the dish, because when the squares cook, they will stick.
I use my hands to press the cake mix into the bottom because it seems like the easiest way to do it. I spray a little non-stick spray on my hands before pressing the cake in, and that keeps it from sticking to my hands.
Be sure to use a 9″ x 13″ baking dish because this is a very large recipe and it will take up every bit.
Top Cream Cheese and Lemon Layer
Add the softened cream cheese to a large bowl.
Next, add the powdered sugar and three eggs to the bowl.
Finally, add the lemon juice and the lemon zest to the bowl. If you’d like to use lemon extract instead of juice, that will work, as well–just replace the lemon juice with two teaspoons of lemon extract.
Mix all of the ingredients.
You can see a few lumps in this batter and it’s because I forgot to leave the cream cheese out to soften. I just mixed it a minute more and got most of the lumps out. If you don’t get them all, don’t worry because they will soften and cook up perfectly.
Bake the lemon chess squares for 40 to 50 minutes. The squares will get brown and crackly on the top as they cook.
I tested the lemon chess squares after about 40 minutes with a cake tester and it still had quite a bit of gooeyness on it, so I cooked it for about 10 more minutes. The bars will continue to cook a little as they cool.
The centers will be gooey, so don’t overcook them. There will still be a little bit of gooeyness on the squares when you use a cake tester.
I love the way the top browns and gets crackly because it helps make a chewy and crunchy texture that is decadent and divine.
You can add a little dusting of powdered sugar over the top before you serve them for some extra sweetness.
Check out the lemon chess squares card below, grab those ingredients, and start baking! I love this recipe and I think you’ll love this one, too. It is highly requested and everyone loves it!
Then, share your comments below and share a picture of your dessert on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us!
Connect with Back To My Southern Roots
- 4 eggs
- 15.25 oz. box yellow cake mix
- 8 Tbs. butter, softened
- 1 lb. powdered sugar
- 8 oz. cream cheese, softened
- 1/4 cup fresh lemon juice OR 2 tsp. lemon extract
- 1 tsp. lemon zest (optional)
- Preheat oven to 350-degrees
- Grease a 9" x 13" baking dish with non-stick spray
- Mix one egg, butter, and cake mix in a medium-sized bowl.
- Press it into the greased baking dish.
- In a large bowl, mix three eggs, cream cheese, powdered sugar, lemon juice (OR lemon extract) and the lemon zest.
- Pour over the cake mix.
- Bake for 40 to 50 minutes.
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Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 163mgCarbohydrates: 28gFiber: 0gSugar: 21gProtein: 2g
Nutrition is approximate.
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