Ingredients
For the crust:
- 4 tbsp unsalted butter, melted
- 24 squares graham crackers
- ¼ cup sugar
For the lemon filling:
- 2 egg yolks
- 1 can (12 oz) sweetened condensed milk
- ½ cup fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Butter an 8-inch square baking pan and line it with parchment paper, leaving some paper hanging over two sides for easy removal later.
- Make crust: Break the graham crackers into pieces and pulse them in a food processor until crumbly. Add sugar and melted butter, then pulse again until the mixture is combined. Press this mixture firmly into the bottom and about 1 inch up the sides of the prepared pan to form the crust.
- Bake crust: Bake the crust in the preheated oven for 10-12 minutes or until lightly browned. Let it cool completely while you prepare the filling.
- Prepare filling: In a bowl, whisk together the sweetened condensed milk and egg yolks until smooth using an electric mixer or a whisk. Add the fresh lemon juice and continue to whisk until fully combined.
- Bake lemon squares: Pour the lemon filling over the cooled crust. Bake again in the preheated oven for 15-20 minutes or until the filling is set and the crust is golden brown.
- Cool and serve: Allow the lemon squares to cool completely in the pan on a rack. For firmer squares, refrigerate after cooling to room temperature. Use the parchment paper overhang to lift the squares out of the pan, place them on a cutting board, and slice into 16 mini squares or 9 larger squares to serve.
Notes
- Use fresh lemon juice for the brightest lemon flavor.
- Make sure the crust is completely cool before adding the filling to prevent sogginess.
- Refrigerating before cutting helps the lemon squares hold their shape better.
- Graham crackers can be substituted with digestive biscuits if preferred.
- To enhance the crust’s texture, pulse until crumbs are slightly coarse, not too fine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
