The creamy lemon squares of your fantasies take only 15 minutes to prepare: To make a bright, puckery filling for this dessert’s buttery shortbread crust, combine just three ingredients.
Ingredients:
1 can (14 ounces) sweetened condensed milk
2 egg yolks
1/2 cup fresh lemon juice
1.5 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter, melted and cooled
Instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper for easy removal.
2. In a bowl, combine the melted butter, graham cracker crumbs, and sugar for the crust. Mix well until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake for around 10 minutes or until lightly browned. Let cool for 30 mins.
4. In another bowl, whisk together the egg yolks and sweetened condensed milk until well combined.
5. Gradually add the fresh lemon juice to the egg yolk mixture, stirring until smooth and creamy.
6. Pour the lemon filling over the cooled crust in the baking pan, spreading it evenly.
7. Bake for another 15 minutes until set. Remove and cool for at least 1 hour until set.
Notes
Once chilled, carefully remove the lemon squares from the pan using the parchment paper, if using, and cut them into squares.
Enjoy the creamy and tangy goodness of your homemade Creamy Lemon Squares! Store any leftovers in the refrigerator.
Recipe Card
Creamy Lemon Squares Recipe
Ingredients
- 1 can 14 ounces sweetened condensed milk
- 2 egg yolks
- 1/2 cup fresh lemon juice
- For the crust:
- 1.5 cups graham cracker crumbs
- 1/4 cup sugar
- 4 tablespoons butter melted and cooled
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper for easy removal.
- In a bowl, combine the melted butter, graham cracker crumbs, and sugar for the crust. Mix well until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake for around 10 minutes or until lightly browned. Let cool for 30 mins.
- In another bowl, whisk together the egg yolks and sweetened condensed milk until well combined.
- Gradually add the fresh lemon juice to the egg yolk mixture, stirring until smooth and creamy.
- Pour the lemon filling over the cooled crust in the baking pan, spreading it evenly.
- Bake for another 15 minutes until set. Remove and cool for at least 1 hour until set.