Creamy Lemon Squares

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 degrees Fahrenheit.

Butter an 8-inch square baking pan and line the bottom with parchment paper, leaving overhang on the sides for easy removal.

In an electric mixer, beat 1 stick (1/2 cup) of butter with 1/2 cup of confectioners sugar and 1/4 teaspoon of salt until light and fluffy.

Add 1 cup of all-purpose flour to the mixture and mix until combined.

Press the dough into the bottom and about 1/2 inch up the sides of the baking pan.

Prick the dough all over with a fork.

Bake the crust for about 15 to 20 minutes until golden brown.

While the crust is baking, prepare the filling by whisking together 1 can of sweetened condensed milk, 4 egg yolks, and 3/4 cup of freshly squeezed lemon juice until smooth.

Pour the filling into the hot crust and return the pan to the oven.

Bake until the filling is set, about 25 to 30 minutes, keeping an eye on it to avoid over-browning; a little jiggle in the center is fine.

Once baked, refrigerate the pan until the filling is firm, about 2 hours or up to 3 days.

Using the parchment paper overhang, lift the bars out onto a work surface and cut into about 16 squares.

Top with confectioners sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens