Creamy Lemon Squares

These Creamy Lemon Squares are a delightful treat for any occasion, whether it’s a family gathering, a picnic, or simply a sweet indulgence for yourself. The buttery graham cracker crust provides a perfect base for the creamy and tangy lemon filling, creating a harmonious balance of flavors and textures.

Creamy Lemon Squares

These Creamy Lemon Squares are the epitome of a delightful dessert—buttery shortbread crust topped with a luscious and tangy lemon filling. With the perfect balance of sweet and tart flavors in every bite, they’re sure to become a favorite treat for any occasion.

Ingredients:

For the Crust:

• 4 tablespoons butter, melted and cooled, plus more for pan
• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar

For the Filling:

• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup fresh lemon juice (about 3 lemons)

Instructions:

1. Prepare the Crust:

• Preheat the oven to 350°F (175°C). Brush an 8-inch square baking dish with melted butter.
• Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.
• In a food processor, finely grind the graham crackers. Add the sugar and melted butter, and blend to mix.
• Press the mixture into the bottom of the prepared baking dish and 1 inch up the sides.
• Bake until lightly browned, 8 to 12 minutes. Cool the crust for 30 minutes.

1. Make the Filling:

• In a large bowl, whisk together the egg yolks and sweetened condensed milk.
• Add the fresh lemon juice and whisk until smooth.
• Pour the filling into the cooled crust, carefully spreading it out to the edges.

1. Bake and Chill:

• Bake the lemon squares until set, about 15 minutes.
• Cool the squares in the pan on a wire rack, then chill in the refrigerator for at least 1 hour before serving.

1. Serve and Enjoy:

• Using the parchment paper overhang, gently lift the lemon square out of the pan and transfer it to a cutting board.
• With a serrated knife, cut the chilled lemon square into 16 squares, wiping the knife with a damp kitchen towel between each cut.

Tips:

• Ensure that the crust is tightly packed into the baking dish to prevent crumbling when serving.
• For the freshest flavor, use freshly squeezed lemon juice rather than bottled lemon juice.
• To enhance the presentation, dust the top of the chilled lemon squares with powdered sugar before serving.
• Store any leftover lemon squares in an airtight container in the refrigerator for up to several days. Enjoy chilled for the best taste and texture.