Creamy Lemon Squares
Creamy lemon squares feature a crunchy graham cracker crust filled with a smooth and tangy lemon filling, making them a delightful treat for any occasion.
Ingredients
For the crust
- 4 tbsp unsalted butter, melted Adds richness
- 24 squares graham crackers Provides crunch and structure
- ¼ cup sugar Adds sweetness
For the filling
- 2 whole egg yolks Helps thicken the filling
- 1 can (12oz) sweetened condensed milk Contributes creaminess
- ½ cup lemon juice Provides tanginess
Instructions
Preparation
- Preheat your oven to 350°F. Prepare your baking pan by buttering it and lining it with parchment paper.
- Break the graham crackers into smaller pieces and pulse them in a food processor until fine crumbs are formed.
- Add the sugar and melted butter to the crumbs and pulse until evenly combined. The mixture should be slightly moist and crumbly.
- Press the graham cracker mixture firmly into the bottom of the prepared pan, ensuring it rises about an inch up the sides.
- Bake the crust in the oven for about 10-12 minutes until light golden brown. Remove and allow to cool.
Filling
- In a mixing bowl, combine the sweetened condensed milk and egg yolks, whisking until smooth.
- Gradually incorporate the lemon juice, whisking until completely blended.
- Pour the filling into the cooled crust, spreading it evenly.
Baking
- Bake the assembled dessert for 15-20 minutes until the filling is set and no longer jiggles in the center.
- Allow the lemon squares to cool completely in the pan, then refrigerate to firm up.
- Lift the cooled squares out of the pan using the parchment paper, then slice into equal squares.
Notes
Make sure to use fresh lemon juice for the best flavor. Allow the dessert to cool completely before refrigerating to avoid condensation. Store in the fridge for up to a week.