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Creamy Lemon Squares Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 45 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 mini squares or 9 large squares 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Creamy Lemon Squares are a delightful American dessert featuring a buttery graham cracker crust topped with a smooth and tangy lemon filling made from sweetened condensed milk, egg yolks, and fresh lemon juice. This easy-to-make treat offers a perfect balance of sweetness and citrus brightness, ideal for any occasion.

Ingredients

Scale

For the crust:

  • 4 tbsp unsalted butter, melted
  • 24 squares graham crackers
  • ¼ cup sugar

For the lemon filling:

  • 2 egg yolks
  • 1 can (12 oz) sweetened condensed milk
  • ½ cup fresh lemon juice

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust and filling.
  2. Prepare the baking pan: Butter an 8-inch square baking pan and line it with parchment paper, leaving some paper hanging over two sides for easy removal of the lemon squares later.
  3. Make the crust: Break the graham crackers into pieces and pulse them in a food processor until finely crumbled. Add sugar and melted butter, then pulse again until the mixture is well combined.
  4. Form the crust: Press the crumble mixture firmly into the bottom and about 1 inch up the sides of the prepared pan to create an even crust layer.
  5. Bake the crust: Place the pan in the oven and bake for 10-12 minutes or until the crust is lightly browned. Remove and let it cool completely in the pan.
  6. Prepare the lemon filling: While the crust cools, whisk the egg yolks and sweetened condensed milk together in a bowl until smooth. Then, add fresh lemon juice and whisk until fully combined.
  7. Pour and bake the filling: When the crust is cooled, pour the lemon filling evenly over the crust. Return the pan to the oven and bake for another 15-20 minutes until the filling is set and the crust is golden brown.
  8. Cool and chill: Allow the lemon squares to cool completely in the pan on a cooling rack. For firmer squares, refrigerate after cooling to room temperature.
  9. Serve: Use the parchment paper handles to lift the dessert from the pan. Cut into 16 smaller squares or 9 larger squares and serve.

Notes

  • Using fresh lemon juice enhances the flavor and provides natural tartness.
  • Ensure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
  • Refrigerating gives the lemon squares a firmer texture, making them easier to cut.
  • Line the baking pan with parchment paper hanging over the sides for effortless removal of the bars.
  • These lemon squares can be stored in the refrigerator for up to 3 days in an airtight container.

Find it online: https://yumrecipesfood.com/creamy-lemon-squares-recipe/