Creamy Lemon Squares Recipe – A buttery shortbread crust topped with a creamy lemon filling. The perfect balance of sweet and tart in each bite!
FOR THE CRUST
- 4 tablespoons butter, melted and cooled, plus more for pan
- 1-1/2 cup graham cracker crumbs
- 1/4 cup sugar
FOR THE FILLING
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice (3 lemons)
How To Make Creamy Lemon Squares
Preheat oven to 350°F. Brush an 8-inch square baking dish with melted butter.
Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely grind the graham crackers. Add in the sugar and butter and blend to mix.
Press mixture into the bottom of the prepared baking dish and 1 inch up the sides of.
Bake until lightly browned, 8 to 12 minutes. Cool crust for 30 minutes.
Meanwhile, make the filling. In a large bowl, whisk together egg yolks and condensed milk.
Add lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread out to the edges.
Bake until set, about 15 minutes. Cool in the pan on a wire rack then chill in the refrigerator for at least 1 hour before serving.
Using the parchment paper overhang, gently lift the lemon square out of the pan and transfer to a cutting board.
With a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut.