Creamy Lemon Squares

 Creamy Lemon Squares Recipe – A  buttery shortbread crust topped with a  creamy lemon filling. The perfect balance of sweet and tart in each bite!

Ingredients

FOR THE CRUST

4 tablespoons butter, melted and cooled, plus more for pan

1-1/2 cup graham cracker crumbs

1/4 cup sugar

FOR THE FILLING

2 large egg yolks

1 can (14 ounces) sweetened condensed milk

1/2 cup fresh lemon juice (3 lemons)

How To Make Creamy Lemon Squares

Preheat oven to 350°F. Brush an 8-inch square baking dish with melted butter.

Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.

In a food processor, finely grind the graham crackers. Add in the sugar and butter and blend to mix.Best restaurants near me

Press mixture into the bottom of the prepared baking dish and 1 inch up the sides of.

Bake until lightly browned, 8 to 12 minutes. Cool crust for 30 minutes.

Meanwhile, make the filling. In a large bowl, whisk together egg yolks and condensed milk.

Add lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread out to the edges.

Bake until set, about 15 minutes. Cool in the pan on a wire rack then chill in the refrigerator for at least 1 hour before serving.

Using the parchment paper overhang, gently lift the lemon square out of the pan and transfer to a cutting board.

With a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut.