Creamy Lemon Squares
These creamy lemon squares offer a vibrant, sweet tart flavor resembling lemonade in a rich dessert, perfect for brightening any occasion with a buttery graham cracker crust.
Equipment
- 1 8-inch square baking pan
- 1 food processor
- 1 mixing bowl
- 1 whisk or electric mixer
Ingredients
- 4 tbsp unsalted butter melted
- 24 graham cracker squares
- ¼ cup sugar
- 2 egg yolks
- 1 can 12 oz sweetened condensed milk
- ½ cup lemon juice
Instructions
- Preheat the oven to 350°F.
- Butter and line an 8-inch square baking pan with parchment paper, leaving excess paper hanging on two sides for easy removal.
- Break graham crackers into pieces and pulse them in a food processor until crumbled.
- Add sugar and melted butter to the crumbs and pulse until combined.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared pan to form the crust.
- Bake the crust for 10-12 minutes, or until lightly browned, then cool completely in the pan.
- In a bowl, whisk together the sweetened condensed milk and egg yolks until smooth.
- Add lemon juice and whisk until well combined to make the filling.
- Pour the filling over the cooled crust and bake for 15-20 minutes, until the filling is set and crust is browned.
- Cool the lemon squares completely in the pan on a rack; refrigerate if desired to firm up.
- Lift the squares out using the parchment paper and cut into 9 or 16 pieces as preferred.
Notes
- Use fresh lemon juice for best flavor.
- Refrigerate before cutting to obtain clean slices.
- Store leftovers tightly covered in fridge for up to 3 days.