CREAMY LEMON SQUARES EASY TO MAKE IT

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Creamy Lemon Squares

Creamy Lemon Squares are a delightful dessert that harmoniously blend a shortbread-style crust and a silky, citrusy lemon filling. This traditional treat is the epitome of a perfect balance between sweetness and tanginess, and is bound to delight anyone who has a fondness for lemon-based desserts.

Components of Creamy Lemon Squares

The standard ingredients utilized in Creamy Lemon Squares are flour, sugar, butter, lemon juice, eggs, and confectioners’ sugar. The shortbread-style crust is formed by mixing together flour, sugar, and butter, while the zesty lemon filling is made from lemon juice, eggs, and sugar. The bars are then topped with confectioners’ sugar prior to serving.

Presentation and Consumption of Creamy Lemon Squares

Creamy Lemon Squares are frequently served as a sweet and satisfying dessert. They can be relished on their own or accompanied by a hot beverage such as tea or coffee. Regardless of whether you’re entertaining guests or simply have a hankering for a sweet treat, Creamy Lemon Bars are certain to be a crowd-pleaser. Give them a try, and savor the delightful balance of sweetness and tanginess in each bite!

Recipe :

Ingredients:

For the base:

4 tablespoons unsalted butter, melted;

24 graham cracker squares;

1/4 cup sugar.

For the lemon filling:

2 egg yolks;

1 can (12oz) of sweetened condensed milk;

1/2 cup lemon juice.

Instructions:

Preheat your oven to 350┬░F.

Apply butter and line an 8-inch square baking pan with parchment paper, making sure to leave some hanging on two sides to make removing the lemon squares easier.

Crush the graham crackers and add them to a food processor. Grind until they are in small crumbs. Add sugar and melted butter, then pulse once more until everything is well combined.

Take the crumb mixture and put it in the prepared pan. Press it firmly into the bottom and up the sides of the pan to create a base.

Bake for 10-12 minutes or until lightly browned. Leave the base to cool in the pan completely.

While the crust is cooling, make the lemon filling. In a bowl, mix the condensed milk and egg yolks until smooth using a whisk or an electric mixer. Then, pour in the lemon juice and whisk until everything is well blended.

Once the graham cracker base has cooled, pour the lemon filling over it. Bake for 15-20 minutes or until the filling is set and the crust is slightly browned. Allow the lemon squares to cool completely in the pan on a cooling rack. If desired, refrigerate the lemon squares after they’ve cooled to room temperature to make them firmer. Then, take the lemon square out of the pan by using the parchment paper, place it on a cutting board, and cut into 16 small squares or 9 larger squares.

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