Creamy Lemon Squares
Ingredients:
Crust:
- 4 tablespoons (½ stick) unsalted butter, melted and cooled, plus extra for greasing the pan
- 1½ cups (about 24 squares) graham cracker crumbs
- ¼ cup granulated sugar
Filling:
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- ½ cup fresh lemon juice (approximately 3 lemons)
Directions:
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish with melted butter. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.
- Using a food processor, finely grind the graham crackers. Add sugar and melted butter, blending until thoroughly mixed.
- Press the mixture firmly into the bottom of the prepared baking dish, extending it 1 inch up the sides.
- Bake until lightly browned, for about 8 to 12 minutes. Let the crust cool for 30 minutes.
- Meanwhile, prepare the filling. In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Add lemon juice and continue whisking until well combined.
- Pour the filling onto the cooled crust, spreading it carefully to the edges.
- Bake until the filling is set, approximately 15 minutes. Allow it to cool in the pan on a wire rack, then refrigerate for at least 1 hour before serving.
- 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 dessert into 16 squares, wiping the knife with a damp kitchen towel between each cut for clean edges.
