Creamy Lemon Squares

Creamy Lemon Squares

Ingredients

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

1. Preheat oven to 350°F. Brush an 8-inch square baking dish with melted butter.
2. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.
3. In a food processor, finely grind the graham crackers. Add in the sugar and butter and blend to mix.
4. Press mixture into the bottom of the prepared baking dish and 1 inch up the sides of.
5. Bake until lightly browned, 8 to 12 minutes. Cool crust for 30 minutes.
6. Meanwhile, make the filling. In a large bowl, whisk together egg yolks and condensed milk.
7. Add lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread out to the edges.
8. 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.
9. Using the parchment paper overhang, gently lift the lemon square out of the pan and transfer to a cutting board.
10. With a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut.