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Creamy Lemon Squares

Bright, tangy lemon squares with a creamy filling and a crunchy graham cracker crust—perfect for sharing and easy to make.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 1 hour
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs base of crust, provides crunch and sweetness
  • 0.25 cup sugar balances tang
  • 4 tbsp melted butter binds crust and adds richness
For the Filling
  • 2 unit egg yolks helps create creamy filling
  • 14 oz sweetened condensed milk gives luscious smooth texture
  • 0.5 cup fresh lemon juice fresh for best zesty kick

Equipment

  • 8x8-inch baking pan
  • Mixing bowl
  • Whisk
  • Oven

Method
 

  1. Step 1: Preheat oven to 350°F (175°C).
  2. Step 2: Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press mixture firmly into an 8x8-inch baking pan.
  3. Step 3: Bake crust for 8 to 12 minutes until golden brown. Remove and let cool for about 30 minutes.
  4. Step 4: Whisk together egg yolks, sweetened condensed milk, and fresh lemon juice until smooth.
  5. Step 5: Pour lemon mixture evenly over cooled crust.
  6. Step 6: Bake for about 15 minutes, until filling is just set with a slight jiggle.
  7. Step 7: Chill in refrigerator for at least 1 hour before slicing into 16 squares.

Notes

Substitute crust with crushed shortbread or digestive biscuits for different flavor. Add 1 tsp lemon zest for extra zing. Sprinkle fresh berries on top before baking for a fruity twist. Dairy-free options include coconut condensed milk and vegan butter. Store in fridge up to 4 days; freeze for longer storage.