Creamy Lemon Squares

1. Make the Creamy Lemon Filling: While the crust is cooling, prepare the lemon filling. In a medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth and creamy. You can use an electric mixer for this, or whisk by hand for a bit of a workout. Once the mixture is smooth, add the fresh lemon juice and whisk again until everything is fully combined. The lemon juice will bring a tangy brightness to the filling, balancing the sweetness of the condensed milk.
2. Pour the Filling into the Crust: Once the graham cracker crust has cooled to room temperature, pour the creamy lemon filling into the crust. Spread it evenly with a spatula or the back of a spoon, making sure it reaches all the corners and is smooth on top.
3. Bake the Lemon Squares: Place the pan back into the oven and bake for an additional 15-20 minutes, or until the filling is set. The edges of the filling should be firm, while the center may still have a slight jiggle when you gently shake the pan. The crust should be golden brown at this point. The filling will continue to firm up as it cools, so don’t worry if it’s a little soft in the center while it’s still hot.
4. Cool the Squares: Once baked, remove the pan from the oven and let the lemon squares cool completely in the pan on a cooling rack. This is important, as cooling them in the pan allows the filling to firm up properly. You can also refrigerate the squares after they have cooled to room temperature, which will make them even firmer and easier to cut into neat squares.
5. Remove and Cut: Once the lemon squares have cooled, carefully lift them out of the pan using the parchment paper as handles. Place them on a cutting board and use a sharp knife to cut them into 16 mini squares or 9 larger squares, depending on your preference.

Serving Suggestions: These Creamy Lemon Squares are perfect on their own, but you can also serve them with a dusting of powdered sugar or a few fresh berries for added color and flavor. They’re also delicious with a dollop of whipped cream or a drizzle of raspberry coulis for an extra special touch.

Notes:

• Storage: These lemon squares can be stored in an airtight container in the refrigerator for up to 4 days. The cool temperature will help keep the squares firm and refreshing.
• Make-Ahead Tip: If you’re preparing these in advance for a gathering or event, you can make the squares the day before and store them in the fridge overnight. This will allow the flavors to develop even further.

Prep Time: 10 minutes | Cooking Time: 25-32 minutes | Total Time: 35-42 minutes

Servings: 16 mini squares or 9 larger squares