How to Make Six Ingredient Creamy Lemon Squares

Aside from the full flavor, the best part about this recipe for homemade lemon squares is how easy it is. It’s a perfect baking project to make with kids too!

To start, prepare your baking dish. Choose a square 8×8 inch baking dish. Line it with two rectangles of overlapping parchment paper. You want a couple of inches of parchment to hang over the edges of the baking dish. This makes it easy to remove the lemon squares later.

Three Ingredient Graham Cracker Crust

Next prepare the three-ingredient graham cracker crust. Use a food processor to grind graham cracker squares into a fine powder. This should just take a few minutes.

Then, add in ½ stick of melted butter (make sure it’s not too hot or it will splatter when you add it to the food processor) and ¼ cup of white granulated sugar. Give this a good blend in the food processor. The crust is ready when it’s fully combined and sticks together a bit.

Empty the crust directly into the prepared baking dish. Use an offset spatula or a large spoon to spread the crust out. Be sure to press it down with some force so it sticks together. And pack it up the sides of the baking dish too.

Pop the baking dish in a 350°F oven and bake until it’s just golden, about 8 to 12 minutes. This step is called blind baking. It sets up the crust so that your creamy lemon square filling won’t cause a soggy crust.

Let the crust cool in the baking dish when it’s finished baking. It will continue cooking even out of the oven. Meanwhile, whip up your creamy lemon square filling.

Creamy Lemon Squares

Ingredients

Crust

• 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)

Directions

1. Preheat oven to 350°F. Brush an 8-inch square baking dish with melted butter. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.
2. In a food processor, finely grind the graham crackers. Add in the sugar and butter and blend to mix. Press mixture into the bottom of the prepared baking dish and 1 inch up the sides of. Bake until lightly browned, 8 to 12 minutes. Cool crust for 30 minutes.
3. Meanwhile, make the filling. In a large bowl, whisk together egg yolks and condensed milk. Add lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread out to the edges.
4. Bake until set, about 15 minutes. Cool in the pan on a wire rack then chill in the refrigerator for at least 1 hour before serving. Using the parchment paper overhang, gently lift the lemon square out of the pan and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut.

Enjoy!!