Perfectly Creamy Lemon Squares Recipe: A Tangy, Sweet Dessert Delight
Indulge in the ultimate citrusy treat with our Creamy Lemon Squares recipe! This dessert combines a buttery graham cracker crust with a rich, tangy lemon filling, creating a perfect balance of sweet and zesty flavors. Ideal for any occasion, these lemon squares are easy to make and guaranteed to impress your guests. Follow our step-by-step guide to achieve bakery-quality results in your own kitchen!
Ingredients
Crust
- 4 tablespoons (½ stick) unsalted butter, melted and cooled, plus more for pan
- 1½ cups graham cracker crumbs (about 24 squares)
- ¼ cup sugar
Filling
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- ½ cup fresh lemon juice (about 3 lemons)
Preparation
Preheat your oven to 350°F (175°C). Brush an 8-inch square baking dish with softened butter. Line the base with parchment paper, leaving a 2-inch overhang on two sides for easy removal.
In a food processor, pulse the graham crackers until finely ground. Add the sugar and melted butter, then pulse until well combined. Press the mixture firmly into the bottom of the prepared dish and 1 inch up the sides. Bake for 8–12 minutes until lightly golden. Allow to cool for 30 minutes.
Meanwhile, prepare the filling. In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Gradually add the fresh lemon juice, whisking continuously until the mixture is well combined and creamy.
Pour the filling over the cooled crust, spreading it evenly to the edges. Bake for 15 minutes or until the filling is set. Let the squares cool completely in the dish on a wire rack, then refrigerate for at least 1 hour.
Using the parchment overhang, lift the lemon squares out of the dish and transfer to a cutting board. Slice into 16 squares with a serrated knife, wiping the blade clean between cuts. Serve chilled and enjoy the perfect blend of tangy and sweet!
