Lemon Squares with Graham Cracker Crust
These tangy and sweet Lemon Squares with a buttery graham cracker crust are the perfect balance of zesty citrus and smooth creaminess. They are as light as cloud, and so easy to make! Cut them small for treat size or large for a delicious dessert.
Equipment
- 1 8 inch square pan
- 3 mixing bowls
- electric mixer hand held mixer is fine
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/3 cup butter melted
- 3 eggs separated
- Grated rind and juice of 2 lemons
- 1 14 ounce can of sweetened condensed milk
- 1/8 teaspoon salt
Instructions
- Preheat oven to 325 degrees. Line a 8 inch square pan with parchment paper.
- In medium mixing bowl combine graham cracker crumbs, butter and sugar. Reserve 1/4 cup of the mixture for topping. Press the remaining mixture into the bottom of the prepared pan. Set aside.
- Using a hand mixer, beat the egg yolks until they are thick and pale in colour. Fold in the grated rind, lemon juice, condensed milk and salt.
- Beat the egg whites just until stiff (do not over mix), and gently fold them into lemon/yolk mixture until combined.
- Pour filling over the prepared crust, using a spatula to smooth into the corners as necessary. Sprinkle with reserved crumbs.
- Bake for 40 minutes, until edges are just lightly golden and a tester comes out clean.
Allow to cool to room temperature and then chill for 1 hour.
Notes
I always start by melting butter, separating eggs, and zesting and juicing lemons. I find this makes preparing the recipe easier and more streamlined, with everything ready for each step.
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