Description
Creamy Lemon Squares feature a buttery graham cracker crust topped with a smooth, tangy lemon custard filling made from sweetened condensed milk, egg yolks, and fresh lemon juice. These bars are baked to set the luscious filling and then chilled for a refreshing dessert perfect for any occasion.
Ingredients
Scale
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 lemon juice, fresh
Instructions
- Preheat the oven: Set your oven to 350°F to ensure it is fully heated by the time you’re ready to bake.
- Prepare the baking pan: Butter an 8-inch square baking pan and line it with parchment paper, leaving some hanging over two sides. This will help you lift out the lemon squares easily after baking.
- Make the crust: Break the graham crackers into smaller pieces and add them to a food processor. Pulse until finely crumbled. Add the sugar and melted butter then pulse again until the mixture is evenly combined.
- Press the crust: Transfer the graham cracker mixture into the prepared pan and press firmly onto the bottom and about 1 inch up the sides to form a uniform crust layer.
- Bake the crust: Place the pan in the preheated oven and bake for 12 minutes or until the crust is lightly browned. Remove and let it cool completely in the pan on a cooling rack.
- Prepare the lemon filling: In a mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth and creamy using a whisk or electric mixer. Then add the fresh lemon juice and continue whisking until fully combined.
- Bake the filling: Once the crust has cooled, pour the lemon filling evenly over it. Return the pan to the oven and bake for 20 minutes or until the filling is set and the crust edges are browned.
- Cool the lemon squares: Remove the pan from the oven and let it cool completely at room temperature on a cooling rack. Afterward, refrigerate the squares to firm up the filling further.
- Slice and serve: Use the parchment paper overhang to lift the lemon squares out of the pan. Place on a cutting board and cut into 16 mini squares or 9 larger ones, depending on your preference.
Notes
- If you do not have a food processor, place graham crackers in a sealed plastic bag and crush using a rolling pin until fine.
- For extra zest, add finely grated lemon zest to the filling mixture before baking.
- Make sure the crust cools completely before adding the filling to prevent sogginess.
- Store leftover lemon squares in an airtight container in the refrigerator for up to 4 days.
- You can substitute the graham crackers with digestive biscuits for a different flavor.
Nutrition
- Serving Size: 1 square
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 70 mg
