Creamy lemon squares




°4 tbsp (1⁄2 stick) unsalted butter, melted and cooled, plus more for pan

°1 cup 1⁄2 (about 24 squares) cracker crumbs graham

°1⁄4 Cup of Sugar


°2 large egg yolks

°1 can (14 oz) condensed milk

°1⁄2 cup fresh lemon juice (about 3 lemons)


Preheat oven to 350 degrees F. Grease an 8-inch square baking dish with soft ghee. Line the base with physical paper, leaving 2 inches dangling on different sides.

In a food processor, finely grill Graham's salt. Place the sugar and ghee and mix them for mixing. Press a formula at the bottom of the prearranged baking dish and 1 inch into the sides. Prepare until gently fried, 8 to 12 minutes. Cool outside for 30 minutes.

In time, make the filling. In a huge bowl, whisk together the egg yolks and thick milk. Add lemon juice; Race until smooth. empty filler in a cooled lid; Painstakingly spread to the edges.

Heat until set, about 15 minutes. Cool in the pan on a wire rack, then cool in the fridge for at least 1 hour before serving. Using the hanging material paper, tenderly lift the lemon box from the dish and move to the chopping board. With a serrated blade, cut into 16 squares, with the blade cleaned with a damp kitchen towel between each piece.

Enjoy !

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