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!
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Ingredients:
To make these heavenly Creamy Lemon Squares, you’ll need the following ingredients:
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| 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:
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- Preheat your oven to 350°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add fresh lemon juice to the mixture and whisk until well combined.
- Once the graham cracker crust has cooled, pour the creamy lemon filling over it.
- Bake in the preheated oven for 15-20 minutes, or until the filling is set, and the crust is beautifully browned.
- 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.
- 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.
