🍋 Creamy Lemon Squares
🛒 Ingredients
For the crust:
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1 cup (125g) all-purpose flour
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¼ cup (50g) granulated sugar
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½ cup (115g) unsalted butter, melted
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Pinch of salt
For the creamy lemon filling:
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1 can (14 oz / 396g) sweetened condensed milk
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2 large egg yolks
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½ cup (120ml) fresh lemon juice (about 2–3 lemons)
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1 tbsp lemon zest (optional, but recommended)
👩🍳 Instructions
1. Preheat & Prepare Pan
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Preheat oven to 350°F (175°C).
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Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the crust
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In a bowl, mix flour, sugar, salt, and melted butter until combined.
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Press the mixture evenly into the bottom of the pan.
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Bake for 15–18 minutes, or until the edges are lightly golden.
3. Make the filling
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In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and zest until smooth and creamy.
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Pour the filling over the warm crust and smooth the top.
4. Bake again
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Bake for 15–18 minutes, or until the center is just set (a slight jiggle is okay).
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Cool completely at room temp, then refrigerate for at least 2 hours (or overnight).
5. Slice & Serve
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Lift out using the parchment overhang.
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Cut into squares and, if desired, dust with powdered sugar before serving.
✅ Tips
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For a thinner crust: Use ¾ cup flour and reduce butter slightly.
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Make it extra tangy: Add more zest or a tiny pinch of citric acid.
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Store leftovers in the fridge for up to 5 days — they freeze well, too!
Want a gluten-free version, a graham cracker crust, or a lemon-lime twist? I can help with that!