Lemon Squares
Prep Time: 40 minutes
Cook Time: 38 minutes
Makes: 16 servings
Ingredients
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1
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cup finely ground graham cracker crumbs
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1
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T sugar
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5
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T unsalted butter, melted
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½
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cup cream cheese, room temperature
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1
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T finely grated lemon zest
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1
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14-oz can sweetened condensed milk
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2
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egg yolks
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⅔
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cup fresh lemon juice (4 to 5 small lemons)
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¼
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cup heavy cream
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grated lemon zest
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Directions
- Preheat oven to 325°F. Oil an 8″ square pan with cooking spray.
- Stir together graham cracker crumbs, sugar, and melted butter in a medium bowl. Press evenly and firmly into bottom of prepared pan using hands or bottom of a small measuring cup. Bake until golden brown, 18–20 minutes. Let cool completely in pan on wire rack. Do not turn off oven.
- In a medium bowl, stir together cream cheese and lemon zest until creamy and thoroughly combined. Add milk and whisk thoroughly until there are no lumps of cream cheese remaining. Whisk in egg yolks and lemon juice.
- Spread filling evenly over crust, smoothing top with a rubber spatula. Bake until filling is set, 15–18 minutes. Allow to cool completely on a wire rack, then refrigerate until thoroughly chilled, at least 2 hours or overnight.
- For optional garnish, whip cream until stiff peaks form. Top each square with a dollop of whipped cream and a bit of lemon zest.
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