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creamy lemon squares



4 tablespoons (½ stick) unsalted butter, melted and cooled, plus more for pan

1½ cups (about 24 squares) graham-cracker crumbs

¼ cup sugar Filling

2 large egg yolks

1 can (14-ounces) sweetened condensed milk

½ cup fresh lemon juice (about 3 lemons)


Preheat broiler to 350°F. Brush a 8-inch square baking dish with softened margarine. Line the base with material paper, leaving a 2-inch overhang on different sides. In a food processor, finely grind the graham saltines. Include the sugar and margarine and mix to blend. Press combination into the lower part of the pre-arranged baking dish and 1 inch up the sides of. Prepare until gently sautéed, 8 to 12 minutes. Cool outside for 30 minutes. In the mean time, make the filling. In an enormous bowl, whisk together egg yolks and dense milk. Add lemon juice; race until smooth. Empty filling into cooled covering; painstakingly spread out to the edges. Heat until set, around 15 minutes. Cool in the skillet on a wire rack then, at that point, chill in the fridge for no less than 1 hour prior to serving. Utilizing the material paper overhang, tenderly lift the lemon square out of the dish and move to a cutting board. With a serrated blade, cut into 16 squares, cleaning the blade with a sodden kitchen towel between each cut.

Enjoy !

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