+For the dough:
°4 tsp unsalted butter
°24 squares of graham crackers
°¼ cup) sugar +For filling
°2 egg yolks
°1 can sweetened condensed milk
°½ can of lemon juice
Set the oven to 350°F for 180°C degrees.
In an 8-inch square pan, butter the parchment paper (leave a bit of the paper hanging down the sides, this will help the lemon cream squares stand out).
Next, take out the graham cracker. Then add it to the food processor. Mix well until you see it is completely crumbled. Then add the sugar and melted butter. Whisk the mixture again until smooth.
In prepared pan, adding crumbled mixture. Then, drizzle this mixture and press firmly into the bottom and 1 inch from the sides of the pan to make a crust. Then, in a preheated oven for 10-12 minutes, bake it or until you notice it has turned light brown. And set the crust aside to cool completely in the pan. While the crust is cooling, prepare the creamy filling. Then adding condensed milk and egg yolks to a bowl.
Whisk to smooth. You can also use an electric mixer or a whisk. Then add the fresh lemon juice and whisk until the mixture is smooth.
When you see the graham cracker crust has cooled, pour the creamy lemon filling over it. Then bake for 15 to 20 minutes in a preheated oven or until the filling is cooked through and the crust is golden brown. Let the square of cream cool completely in the pan on a cooling rack. You can also refrigerate the lemon squares after they have cooled to room temperature; Makes Lemon Creamy Squares more crunchy. Next, remove the lemon wedge from the pan with the parchment paper attached and place it on a cutting board. Cut the lemon into 16 small squares or 9 large squares.