I have made this recipe for years. My children always chose it for their birthday party over any other…
Creamy Lemon Squares
These Creamy Lemon Squares strike the perfect balance between sweet and tangy. Featuring a buttery graham cracker crust and a smooth, zesty lemon filling, they make a delightful dessert or afternoon treat.
Ingredients
For the Crust:
- 4 tablespoons butter, melted and cooled (plus extra for greasing the pan)
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
For the Filling:
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- ½ cup fresh lemon juice (from about 3 lemons)
Instructions
- Prepare the Crust (10 minutes):
- Preheat your oven to 350°F (180°C) and grease an 8-inch square baking dish with melted butter.
- In a food processor, blend graham crackers into fine crumbs (or place crackers in a zip-lock bag and crush with a rolling pin).
- In a large bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared dish, ensuring an even layer using a spatula or the back of a measuring cup.
- Bake for 8-12 minutes, or until lightly golden. Allow the crust to cool completely on a wire rack.
- Make the Lemon Filling (10 minutes):
- In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth.
- Stir in the fresh lemon juice and whisk until fully combined and slightly thickened.
- Bake and Chill (30 minutes + 1 hour):
- Pour the lemon filling over the cooled crust and spread evenly.
- Bake for 15 minutes, or until the edges are lightly golden and the center is just set (it will firm up as it cools).
- Remove from the oven and allow to cool completely at room temperature.
- Once cooled, refrigerate for at least 1 hour until fully chilled and firm.
- Serve and Enjoy:
- Slice into squares and serve cold. For added indulgence, top with a dollop of whipped cream.