Creamy Lemon Squares Recipe
These delightful homemade creamy lemon bars feature a buttery graham cracker crust, a rich and tangy lemon filling, and a light whipped cream topping. Perfect for any dessert lover!
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Servings: 12
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons salted butter melted
For the Filling:
- 6 large egg yolks
- 3 teaspoons lemon zest freshly grated
- 1 ⅓ cups lemon juice freshly squeezed (from about 5-6 large lemons)
- 2 cans sweetened condensed milk
For the Topping:
- ½ cup heavy cream cold
- ¼ cup powdered sugar
Instructions
To Prepare the Crust:
- Preheat your oven to 350°F (175°C). In a food processor, blend the graham cracker crumbs and melted butter until the mixture has the consistency of wet sand.
- Firmly press the mixture into the bottom of an 11"x 7" baking pan. If you only have a 9"x 9" square dish, it can be used, but the bars will be slightly thicker.
- Bake the crust in the oven for approximately 10 minutes, or until it turns a light golden brown. Remove from the oven and let it cool while leaving the oven on.
To Prepare the Filling:
- Using an electric mixer, whip the egg yolks with the lemon zest until the mixture becomes very thick, about 5 minutes.
- Gradually incorporate the sweetened condensed milk in a steady stream while continuing to mix constantly.
- Add the freshly squeezed lemon juice and blend until fully combined. Pour the filling over the cooled crust, spreading it evenly.
- Bake in the preheated oven for 12-15 minutes or until the filling is just set. Allow it to cool completely, then cover and refrigerate for at least 4 hours.
To Make the Topping:
- Whip the cold heavy cream with powdered sugar until it forms soft peaks.
- Evenly spread the whipped cream over the chilled lemon bars. Garnish with additional lemon zest or slices, if desired. Store the bars in the refrigerator until ready to serve.
Notes
For the best flavor, use freshly squeezed lemon juice rather than bottled juice.