“Indulge in the delightful tang of zesty lemon squares with a unique almond graham cracker crust. This easy-to-follow recipe results in luscious, citrusy treats that are perfect for any occasion. Discover the perfect balance of sweet and sour in every bite!”
☆Ingredients:
For the Crust:
4 tablespoons (half stick) unsalted butter, melted and cooled, plus more for greasing
2/3 cup almond flour or ground nuts (your preference)
1 cup (4 ounces) graham cracker crumbs
1/4 cup sugar
1 teaspoon grated lemon peel
To Fill:
2 egg yolks
1 can of sweetened condensed milk
1/2 cup fresh lemon juice (approximately 5 medium lemons)
2 tablespoons fresh lemon juice (about 1 medium lemon)
☆Instructions:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8-inch square baking dish with butter and line the bottom with parchment paper, leaving a 2-inch overhang on the sides.
To make the crust, combine the almond flour or ground nuts, graham cracker crumbs, sugar, and grated lemon peel in a bowl. Mix in the melted and cooled butter until the mixture is well combined. Press this mixture onto the bottom and up the sides of the prepared pan. Bake for 8 to 12 minutes, or until the crust is slightly browned. Allow the crust to cool for 30 minutes.
To make the filling, whisk together the egg yolks and sweetened condensed milk in a bowl. Add both the 1/2 cup and 2 tablespoons of fresh lemon juice and whisk until the mixture is smooth. Pour this filling into the cooled crust, spreading it evenly to the edges.
Bake for 15 minutes or until the filling is fully set. Allow it to cool in the pan on a rack, and then refrigerate for at least an hour before serving.
To serve, use the parchment paper overhang to lift the lemon square out of the pan, and transfer it to a cutting board. Use a serrated knife, wiping it with a damp kitchen towel between each cut to prevent sticking. Cut into 16 squares.
Enjoy your homemade lemon squares!