The name says it all. Probably not about the crust, but yes these are creamy and lemony.
But the best part I love about the Creamy lemon squares is the butteriness of the crust, that crumbly texture after baking- is a great contrast of texture against the creaminess of the filling. I can only let you imagine how your kitchen would be filled with the robust aroma of the butter after you pop it in the oven for baking. The melted butter combined with the graham cracker crumbs, make a great match made in heaven. The filling is fresh, there is a zing from the lemon juice and that totally balances the sweetness of the condensed milk.
This is a perfect dessert once chilled for a couple of hours and you will be asked for the second serving!
How to make it:
FOR THE CRUST
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)
How to make it :
Preheat oven to 350F / 180C degrees.
Brush a square baking dish with melted butter.
Crush graham crackers
Then add in sugar and butter and blend to mix.
Press mixture into bottom of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.
TO MAKE THE FILLING
In a large bowl, whisk together egg yolks and condensed milk.
Add lemon juice; whisk until smooth.
Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes.
Cool in pan on rack.
Chill at least 1 hour before serving.
Serve with whipped cream.