Description
Deliciously creamy lemon squares with a buttery graham cracker crust and a smooth, tangy lemon filling. Perfectly baked to achieve a set filling and golden crust, these lemon squares are a refreshing dessert or snack 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
Instructions
- Preheat the oven: Preheat your oven to 350°F to prepare for baking the crust and filling.
- Prepare the baking pan: Butter and line an 8-inch square baking pan with parchment paper, leaving some paper hanging over two sides to help remove the lemon squares later.
- Make the crust: Break the graham crackers into pieces and add to a food processor. Pulse until they are finely crumbled. Add the sugar and melted butter, then pulse again until the mixture is well combined.
- Form the crust: Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared baking pan, creating an even crust layer.
- Bake the crust: Bake the crust in the preheated oven for 12 minutes or until it is lightly browned. Remove from the oven and allow it to cool completely in the pan.
- Prepare the lemon filling: In a bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Gradually add the lemon juice and whisk until fully combined and creamy.
- Assemble and bake: Pour the lemon filling over the cooled graham cracker crust, spreading it evenly. Bake in the oven for 20 minutes, or until the filling is set and the crust is golden brown.
- Cool and chill: Let the lemon squares cool completely in the pan on a cooling rack. For firmer squares, refrigerate until chilled.
- Serve: Use the parchment paper to lift the lemon squares from the pan. Cut into 16 mini squares or 9 larger squares and serve.
Notes
- Use fresh lemon juice for the best, bright flavor in your filling.
- To make cutting easier, refrigerate the lemon squares thoroughly to firm up the filling before slicing.
- Graham cracker crust can be substituted with digestive biscuits if unavailable.
- You can add a dusting of powdered sugar on top before serving for a decorative touch.
- Ensure the crust has fully cooled before adding the lemon filling to prevent melting or sogginess.
- Store leftovers covered in the refrigerator and consume within 3 days for freshness.
Nutrition
- Serving Size: 1 square
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 65 mg
