Creamy Lemon Squares (Printable Version)
Zesty lemon squares with a buttery graham crust and smooth creamy filling, ideal for warm days.
# Ingredients:
→ Crust
01 -
170 g graham cracker crumbs
02 -
57 g unsalted butter, melted
03 -
50 g granulated sugar
→ Filling
04 -
354 g sweetened condensed milk
05 -
2 egg yolks
06 -
120 ml fresh lemon juice
# Steps:
01 -
Preheat oven to 175°C. Process graham crackers in a food processor until crumbly. Add melted butter and sugar, then pulse until fully combined. Grease an 20 cm square baking pan with melted butter and line it with parchment paper, allowing excess to hang over two sides for easy removal.
02 -
Press the crumb mixture firmly into the bottom and approximately 2.5 cm up the sides of the prepared pan to create an even crust. Bake in the preheated oven for 10-12 minutes until lightly browned. Allow the crust to cool completely in the pan.
03 -
While the crust cools, whisk sweetened condensed milk with egg yolks until smooth. Incorporate fresh lemon juice steadily, whisking until fully combined.
04 -
Pour the lemon filling over the cooled crust. Bake at 175°C for 15-20 minutes or until the filling is set and the crust edges are browned.
05 -
Allow the squares to cool completely in the pan. Using the parchment overhang, lift out and transfer to a cutting surface. Cut into 16 mini squares or 9 larger squares as preferred. Refrigerate prior to serving for best firmness.
# Notes:
01 -
Add fresh lemon zest to intensify lemon flavor. To firm up a runny filling, incorporate 1 tablespoon cornstarch. Refrigerate squares before slicing to ease cutting. Clean the knife between cuts to ensure neat portions. Store in a single layer in the refrigerator for up to 3 days. Squares freeze well; cool completely before freezing wrapped in foil or plastic.