CREAMY LEMON SQUARES

If you’re a fan of desserts that combine sweet and tangy flavors, then Creamy Lemon Squares are a must-try for you. These delightful treats are the perfect combination of a buttery graham cracker crust and a luscious, lemony filling. In this article, we’ll take you through the steps to create these mouthwatering Creamy Lemon Squares at home. So, let’s get started!

Ingredients:

To make these heavenly Creamy Lemon Squares, you’ll need the following ingredients:

INGREDIENTS QUANTITY
For the Crust:
– Unsalted Butter, melted 4 tbsp
– Graham Crackers 24 squares
– Sugar ¼ cup
For the Lemon Filling:
– Egg Yolks 2
– Sweetened Condensed Milk (14oz) 1 can
– Fresh Lemon Juice ½ cup

Instructions:

Now, let’s dive into the step-by-step instructions to prepare your Creamy Lemon Squares:

  1. Preheat your oven to 350°F.
  2. Butter and line an 8-inch square baking pan with parchment paper. Leave some paper hanging on two sides; it will help to remove the Creamy Lemon Squares later.
  3. Break up the graham crackers and add them to a food processor. Pulse until they are crumbled. Then, add the sugar and melted butter. Pulse once more until the mixture is well combined.
  4. Add this crumble mixture to the prepared pan. Press it firmly into the bottom and about 1 inch up the sides of the pan to create a crust.
  5. Bake the crust in the preheated oven for 10-12 minutes or until it’s lightly browned. Allow the crust to cool completely in the pan.
  6. While the crust is cooling, prepare the creamy filling. In a bowl, whisk together the sweetened condensed milk and egg yolks until smooth. You can use an electric mixer or a whisk.
  7. Add fresh lemon juice to the mixture and whisk until well combined.
  8. Once the graham cracker crust has cooled, pour the creamy lemon filling over it.
  9. Bake in the preheated oven for 15-20 minutes, or until the filling is set, and the crust is beautifully browned.
  10. Allow the Creamy Lemon Squares to cool completely in the pan on a cooling rack. For a firmer texture, refrigerate them after cooling to room temperature.
  11. To serve, remove the lemon squares from the pan using the hanging parchment paper, and place them on a cutting board. Cut the lemon square into 16 mini squares or 9 larger squares.

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