Creamy Lemon Bars

Creamy Lemon Bars

This dessert is the epitome of light and refreshing… Buttery shortbread crust, bright and tangy lemon filling, and creamy, homemade lemon squares! These lemon bars are so simple that anyone can make them!

Ingredients for Creamy Lemon Bars

  1. 4 tbsp (1/2 stick) for the crust Melted and chilled unsalted butter plus enough for the pan
  2. 1/4 cup, or around 24 squares Crumbled Graham Cracker
  3. one-fourth cup sugarRegarding the Filling
    1. Two enormous yolks from an egg
    2. One can, or fourteen ounces sweetened condensed milk
    3. I used 3 lemons to get 1/2 cup of fresh lemon juice

    Instructions for Creamy Lemon Bars

    • Set the oven’s temperature to 350. Melt the butter and brush an 8-inch square baking dish with it. Line the bottom with parchment paper, allowing two inches to overhang.
    • Grind the Graham Cracker squares finely in a food processor. Next, mix in butter and sugar by blending them in. Fill prepared pan with mixture, pressing it into bottom and 1 inch up sides. Bake for 8 to 12 minutes, or until lightly browned. Allow crust to cool for thirty minutes.
    • To prepare the filling, beat the egg yolks and condensed milk together in a sizable bowl. Whisk in the lemon juice until smooth. Scatter filling over chilled crust, being careful to cover the edges.
    • Bake for about 15 minutes, or until set. Chill in the pan on the rack for at least an hour before serving. Extricate from pan using overhanging parchment paper, then move to a chopping board. Cut into 16 squares using a serrated knife, making sure to wipe the knife after each cut with a moist dish towel.

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