Creamy Lemon Squares - Lynn's Recipes

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

fresh lemon juice

🥗Healthier: bottled lemon juice

💰Cheaper: lemon concentrate

Bottled juice is convenient and less expensive.

powdered sugar

🥗Healthier: stevia powder

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

Preheat the oven to 350°F.

Butter or spray an 8x8 baking dish with cooking spray and line it with parchment paper, leaving an overhang.

In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until evenly distributed.

Pour the mixture into the prepared baking dish and press it evenly across the bottom and up the sides of the pan.

Bake the crust in the preheated oven for 8 to 12 minutes, or until lightly browned (10 minutes in the video).

Let the crust cool in the pan on a cooling rack for about 30 minutes.

In a bowl, whisk together 2 egg yolks and sweetened condensed milk until fully incorporated.

Add fresh lemon juice to the egg yolk mixture and whisk until mixed together.

Pour the filling into the cooled crust evenly.

Bake in the preheated oven for about 15 minutes, or until set.

Remove from the oven and let cool completely on a cooling rack.

Refrigerate the lemon squares for about an hour until chilled.

Lift the lemon squares out of the pan using the parchment paper and place on a cutting board.

Cut the lemon squares using a serrated knife, wiping the knife with a damp kitchen towel between cuts.

Serve the lemon squares on a plate, optionally garnished with a slice of lemon, mint, and a sprinkle of powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens