Lemon Squares Graham Cracker Crust
Bright, zesty, and irresistibly creamy, these Lemon Squares with Graham Cracker Crust offer the perfect balance of citrusy tang and buttery sweetness. Featuring a golden graham cracker crust that's lightly baked for a crisp foundation, the luscious lemon filling is made with fresh lemon juice, rich sweetened condensed milk, and a hint of lemon zest for an extra burst of flavor. Topped with a delicate dusting of powdered sugar, these squares are chilled to perfection, making them a refreshing dessert that's easy to prepare and perfect for any occasion. With a quick prep time of just 20 minutes and simple ingredients you likely already have, this recipe is a go-to for lemon dessert lovers. Serve these lemon squares straight from the fridge for a cool, satisfying treat that's sure to brighten any day!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 0.25 cup granulated sugar
- 14 ounces sweetened condensed milk
- 3 egg yolks
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Use the bottom of a measuring cup or a flat tool to pack it tightly.
Bake the crust in the preheated oven for 8-10 minutes, or until slightly golden and set. Remove it from the oven and let it cool slightly while you prepare the filling.
In a separate bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until well combined and smooth.
Pour the lemon filling over the partially cooled crust, spreading it evenly with a spatula.
Return the pan to the oven and bake for 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
Allow the lemon squares to cool completely at room temperature, then refrigerate for at least 2 hours to set fully.
Once chilled, lift the lemon squares out of the pan using the parchment overhang. Dust the top with powdered sugar and slice into 9 even squares.
Serve chilled for a refreshing, tangy dessert. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 432.5 g | 157% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 328.1 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1326 mg | 102% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
