Creamy lemon squares

  • 4 tbsp (1⁄2 stick) unsalted butter, melted and cooled, plus more for pan
  • 1 cup 1⁄2 (about 24 squares) cracker crumbs graham
  • 1⁄4 Cup of Sugar
  • 2 large egg yolks
  • 1 can (14 oz) condensed milk
  • half cup fresh lemon juice (about three lemons)


Preheat oven to 350 degrees F.
Grease a square baking dish that is 8 inches square with soft ghee.
Line the bottom with paper, leaving 2 inches of paper hanging off each side.

Grill Graham’s salt in a food processor until it is fine.
Put the sugar and ghee in a bowl and mix them.
Press a recipe into the bottom and 1 inch up the sides of the baking dish.
Prepare for 8 to 12 minutes, or until it is lightly fried.
Cool outside for 30 minutes.

Make the filling in time.
Whisk the egg yolks and thick milk together in a big bowl.
Add the lemon juice and mix until it is smooth.
Place the empty filler in a cooled lid and spread it out carefully to the edges.

About 15 minutes of heating should do it.
Cool in the pan on a wire rack for at least an hour, then put in the fridge.
Using the paper for hanging things, carefully lift the lemon box off the plate and move it to the cutting board.
Cut the dough into 16 squares with a serrated knife, wiping the knife clean between each cut with a damp kitchen towel.


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