Indulge in the citrusy delight of Creamy Lemon Squares. This easy-to-follow recipe promises a buttery graham cracker crust topped with a luscious lemon filling. Perfectly balanced sweetness and tanginess in every bite. A refreshing dessert to elevate your culinary repertoire.
☆Ingredients:
For the Filling:
2 cups sweetened condensed milk
½ cup freshly squeezed lemon juice
1 teaspoon lemon zest
2 large egg yolks
For the Crust:
4 tablespoons (½ stick) unsalted butter, melted and cooled, plus more for pan
1½ cups (about 24 squares) graham cracker crumbs
¼ cup granulated sugar
Pinch of salt
☆Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare the Pan:
Butter a square baking pan and line it with parchment paper, leaving an overhang on two sides.
Make the Crust:
In a bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt.
Press the mixture into the bottom of the prepared pan, creating an even crust.
Bake the crust in the preheated oven for 10 minutes, then let it cool.
Prepare the Filling:
In another bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until well combined.
Assemble and Bake:
Pour the lemon filling over the cooled crust.
Bake in the oven for 15-20 minutes or until the edges are set, and the center is slightly jiggly.
Cool and Chill:
Allow the lemon squares to cool in the pan, then refrigerate for at least 4 hours or until set.
Serve:
Once chilled, use the parchment overhangs to lift the lemon square slab out of the pan.
Cut into squares and serve chilled.
Enjoy your delightful Creamy Lemon Squares!