What a fab recipe! My niece is always the first to grab one when these are on the kitchen table. Needless to say, it’s a hit
Ingredients:
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| FOR THE FILLING | |
|---|---|
| 1 can (14 ounces) sweetened condensed milk | Ensure it’s well-mixed |
| 2 egg yolks | Thoroughly whisked |
| 1/2 cup fresh lemon juice | Squeezed and strained |
| FOR THE CRUST | |
|---|---|
| 1.5 cups graham cracker crumbs | Finely ground |
| 1/4 cup sugar | Granulated |
| 4 tablespoons melted and cooled butter | Allow it to cool to room temperature |
Directions:
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- Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking dish by greasing with butter or lining with parchment paper.
- Mix melted butter, graham cracker crumbs, and sugar for the crust until it reaches a texture like wet sand.
- Press the crust mixture evenly and firmly onto the base of the baking dish. Bake for about 10 minutes or until it turns a light golden brown. Allow it to cool for 30 minutes.
- In a separate bowl, whisk together egg yolks and sweetened condensed milk until thoroughly mixed.
- Slowly add fresh lemon juice to the egg yolk and condensed milk mixture while stirring, ensuring a smooth and luscious texture.
- Pour the lemony mixture over the pre-baked crust, ensuring an even spread.
- Bake for an additional 15 minutes or until firm. After baking, let it cool and settle for a minimum of 1 hour.
- If using parchment paper, lift the lemon squares out and slice them into desired portions.
- Relish the velvety tartness of these Creamy Lemon Squares! Any remaining pieces can be refrigerated for future indulgence.
This classic dessert beautifully combines creamy lemon filling with a crisp crust, creating a delightful harmony of flavors that will surely become a favorite in your culinary repertoire.
