You only need six ingredients to make these lemon squares and I am sure you already have them in your pantry. These squares are sweet, tart and so refreshing they will be your go to dessert this summer. I love the keep them in the freezer which, in my opinion, it makes them more irresistible.
What you need to make Lemon Squares
Salted butter. If using unsalted butter add 1/4 teaspoon of salt to this recipe.
All purpose flour
Lemon. Zest and juice
Sweetened condensed milk
You can keep these bars chilled in the refrigerator or freezer. I personally like the freezer better because the filling gets firmer and the crust crunchier. A lemon dessert that is frozen it’s so much more refreshing.
To get a clean-cut place the bars in the freezer after they have completely cooled at room temperature. Dip a sharp thin knife into a glass of hot water and wipe the knife clean. Cut the bars immediately.
1 stick salted butter, soften, plus more for greasing the pan
½ cup powder sugar
1 cup all purpose flour
1 teaspoon lemon zest
4 large egg yolks (use 5 if small)
1 14oz can sweetened condensed milk
½ cup freshly squeeze lemon juice
1 teaspoon lemon zest
Preheat oven to 350 degrees.
Butter an 8” square baking pan. Line the bottom of the pan with parchment paper, leaving an overhang on two sides of the dish. Butter parchment paper and set aside.
In a mixer, beat the butter and sugar until light and fluffy. Mix in the flour until just combined.
Press the dough into the bottom of the prepared pan. Grease your hands lightly if the dough is too sticky. Prick the dough all over with a fork and bake 15-20 minutes or until lightly golden brown.
In a large bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice and lemon zest until smooth. Pour mix into the crust, return to oven, and bake for 30 minutes or until completely set.
Let cool completely at room temperature and transfer to the freezer or fridge until firm.
Lift the cake from the pan using the paper overhang and transfer to a cutting board. Cut into squares and dust with powder sugar.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.