creamy lemon squares



for the crust
 4 tbsp (1/2 stick) unsalted butter, melted and cooled, plus more for the pan
    1 1/2 cups (about 24 squares) graham cracker crumbs
    1/4 cup sugar
for filling
    2 large egg yolks
    1 can (14 ounces) sweetened condensed milk
    1/2 cup fresh lemon juice (I used 3 lemons)
1_ Preheat the oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.

2_ In a food processor, finely grind the squares of graham crackers. Then add the sugar and butter and mix to combine. Press the mixture into the bottom and 1 inch down the sides of the prepared pan. Bake until lightly browned, 8 to 12 minutes. Fresh crust, 30 minutes.

3_ To prepare the filling: In a large bowl, whisk together the egg yolks and condensed milk. Add the lemon juice; whisk until smooth. Pour the filling into the cooled crust; spread carefully around the edges.

4_ Bake until set, about 15 minutes. Let cool in the pan on a wire rack; then refrigerate at least 1 hour before serving. Using a parchment paper overhang, lift it from the pan and transfer it to a cutting board. With a serrated knife, cut into 16 squares, wipe the knife with a damp cloth between each cut.


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