What a fab recipe! My niece is always the first to grab one when these are on the kitchen table. Needless to say, it’s a hit


1 can (14 ounces) sweetened condensed milk Ensure it’s well-mixed
2 egg yolks Thoroughly whisked
1/2 cup fresh lemon juice Squeezed and strained
1.5 cups graham cracker crumbs Finely ground
1/4 cup sugar Granulated
4 tablespoons melted and cooled butter Allow it to cool to room temperature


  1. Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking dish by greasing with butter or lining with parchment paper.
  2. Mix melted butter, graham cracker crumbs, and sugar for the crust until it reaches a texture like wet sand.
  3. Press the crust mixture evenly and firmly onto the base of the baking dish. Bake for about 10 minutes or until it turns a light golden brown. Allow it to cool for 30 minutes.
  4. In a separate bowl, whisk together egg yolks and sweetened condensed milk until thoroughly mixed.
  5. Slowly add fresh lemon juice to the egg yolk and condensed milk mixture while stirring, ensuring a smooth and luscious texture.
  6. Pour the lemony mixture over the pre-baked crust, ensuring an even spread.
  7. Bake for an additional 15 minutes or until firm. After baking, let it cool and settle for a minimum of 1 hour.
  8. If using parchment paper, lift the lemon squares out and slice them into desired portions.
  9. Relish the velvety tartness of these Creamy Lemon Squares! Any remaining pieces can be refrigerated for future indulgence.

This classic dessert beautifully combines creamy lemon filling with a crisp crust, creating a delightful harmony of flavors that will surely become a favorite in your culinary repertoire.

Credit: Kuluckada

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