Description
These creamy lemon squares offer a bright, tangy lemon flavor paired with a sweet, buttery graham cracker crust. Reminiscent of refreshing lemonade, this easy-to-make American dessert combines a crisp crust and luscious lemon filling for a perfect treat any time.
Ingredients
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
- Preheat Oven: Set your oven to 350°F (175°C) to bring it to the proper baking temperature.
- Prepare Pan: Butter and line an 8-inch square baking pan with parchment paper, leaving some paper overhang on two sides to aid in removing the baked lemon squares later.
- Create Crust Mixture: Break graham crackers into smaller pieces and pulse them in a food processor until finely crumbled. Add sugar and melted butter, then pulse again to evenly combine the ingredients into a crumbly mixture.
- Form Crust: Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared baking pan to create an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 10-12 minutes or until it turns lightly browned. Remove and allow it to cool completely in the pan.
- Prepare Lemon Filling: While the crust cools, whisk together the sweetened condensed milk and egg yolks in a bowl using a whisk or electric mixer until smooth. Then add fresh lemon juice and whisk again until fully combined.
- Assemble and Bake: Pour the lemon filling over the cooled graham cracker crust. Return the pan to the oven and bake for 15-20 minutes until the lemon filling is set and the crust is browned.
- Cool and Chill: Allow the lemon squares to cool completely in the pan on a cooling rack. For firmer squares, refrigerate after they reach room temperature.
- Serve: Use the parchment paper overhang to lift the dessert from the pan. Place on a cutting board and cut into 16 mini squares or 9 larger squares as desired.
Notes
- Ensure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
- Fresh lemon juice is recommended for the brightest flavor, but bottled lemon juice can be used if necessary.
- Refrigerating the lemon squares after baking helps them set properly and enhances the creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can dust the top with powdered sugar before serving for an extra touch of sweetness and presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
