Indulge in the bright flavors of these creamy lemon squares, a perfect blend of tangy lemon and creamy sweetness. This dessert is ideal for any occasion, from casual gatherings to elegant dinners. This post will guide you through preparing these delightful squares, providing tips, variations, and more.
Why You’ll Love This Recipe
- Appeal: A harmonious balance of creamy texture and zesty lemon flavor.
- Benefits: Quick to make, requires simple ingredients, and is perfect for lemon enthusiasts.
- Perfect For: Ideal for dessert tables, brunches, or anytime you crave a refreshing treat.
- Audience: Appeals to those who love citrus desserts, families, and anyone looking for a bright, flavorful dessert.
- Versatility: Easily adaptable with gluten-free crust options and potential ingredient substitutions.
Ingredients
For the Crust
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
- 2/3 cup almond flour or ground nuts
- 1 cup (4 ounces) Graham cracker crumbs
- 1/4 cup sugar
- 1 tablespoon grated lemon peel
For the Filling
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 5 medium lemons)
- 2 tablespoons fresh lemon zest (about 1 medium lemon)
Kitchen Equipment Needed
- 8″ square baking dish
- Parchment paper
- Mixing bowls
- Whisk
- Baking spatula
Directions
- Preheat and Prepare:
- Preheat oven to 350°F (175°C). Grease an 8″ square baking dish with melted butter and line with parchment paper, leaving 2 inches overhanging on two sides.
- Make the Crust:
- In a bowl, combine almond flour/ground nuts, Graham cracker crumbs, sugar, and grated lemon peel.
- Stir in melted butter until mixture resembles coarse crumbs. Press evenly into the bottom and 1 inch up the sides of the prepared pan.
- Bake crust until lightly golden, 8 to 12 minutes. Cool completely, about 30 minutes.
- Prepare the Filling:
- In a large bowl, whisk egg yolks and sweetened condensed milk until smooth.
- Add fresh lemon juice and lemon zest, whisk until well combined.
- Pour filling over cooled crust, spreading evenly to the edges.
- Bake and Serve:
- Bake until set, about 15 minutes. Cool in the pan on a wire rack, then refrigerate for at least 1 hour before serving.
- Using parchment paper overhang, lift bars from pan to a cutting board. With a serrated knife, cut into 16 squares, wiping the knife with a damp towel between cuts.
Tips and Variations
- Customize: Use gluten-free Graham crackers for a gluten-free version.
- Enhance Flavor: Experiment with lime juice for a tangier variation.
- Texture Play: Substitute part of the almond flour with coconut flour for a nutty twist.
Storing Leftovers
Store lemon squares in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Food and Drink Pairings
- Side Dish: Fresh berries or a light fruit salad.
- Beverage: Pair with a glass of iced tea or a chilled glass of lemonade.
Frequently Asked Questions
- Can I freeze lemon squares?
- Yes, tightly wrap squares in plastic wrap and foil before freezing for up to 1 month.
- How do I know when lemon squares are done?
- The center should be set but still slightly jiggly when gently shaken.
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice is recommended for best flavor, but bottled can be used in a pinch.
Call to Action
Try out these creamy lemon squares for your next gathering or dessert craving and enjoy the refreshing burst of citrus in every bite!