Creamy Lemon Squares
A delightful dessert that balances the bright zing of fresh lemons with a creamy filling, perfect for any occasion.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Use traditional rectangular graham crackers for best results.
- 1/4 cup sugar
- 4 tablespoons butter Melted and cooled.
Filling
- 1 can sweetened condensed milk (14 ounces) Can be substituted with coconut cream for a dairy-free option.
- 2 large egg yolks
- 1/2 cup fresh lemon juice Freshly squeezed for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.
- In a bowl, combine the melted butter, graham cracker crumbs, and sugar. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan and bake for about 10 minutes or until edges are lightly browned.
- Let the crust cool for 30 minutes.
Filling
- In a clean bowl, whisk together the egg yolks and sweetened condensed milk until creamy.
- Gradually stir in the fresh lemon juice while whisking until smooth.
- Pour the lemon filling over the cooled crust and spread evenly. Bake for 15 minutes, or until filling is set.
- Cool the pan for at least one hour. If using parchment, lift the slab out of the pan and cut into squares.
Notes
These squares can be made a day in advance and taste even better after chilling overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.