Creamy lemon squares


Creamy lemon squares 😍


+For the crust:

°4 t unsalted butte;

°24 squares of graham crackers;

°Half a cup of sugar.

+For the lemon filling:

°2 egg yolks

°1 can (14 oz) sweetened condensed milk;

°Half a cup of lemon juice.


Heat the oven to 350 degrees Fahrenheit.

Line the butter in an 8-inch square baking pan with parchment paper (leave some parchment paper over the sides, this will help remove the creamy lemon squares).

Crack the graham cracker.  Then add it to the food processor. Whisk the mixture until it crumbles. Add sugar and melted butter. Whisk the mixture again until combined.

Add this mixture to the prepared skillet. Next, press this mixture firmly into the bottom and 1 inch up the sides of the pan to make a crust.

Bake in the preheated oven for 10-12 minutes, or until they turn light brown. Let the crust cool completely in the skillet.

Make the creamy filling while the crust cools. Add condensed milk and egg yolk to a bowl. Whisk until smooth. You can use an electric mixer or a whisk. Then add the fresh lemon juice and mix until the mixture is homogeneous.

When the graham cracker crust has cooled, pour the creamy lemon filling into it. Bake in the preheated oven for 15-20 minutes, or until the filling is cooked through and the crust is brown. Let the cream square cool completely in the pan on a cooling rack. You can also cool the lemon squares after they have cooled to room temperature; Makes creamy lemon squares more stable. Next, remove the lemon square from the pan with the attached parchment paper, and place it on a cutting board. Cut the lemon into 16 small squares or 9 larger squares.

Enjoy !