Ingredients
For the crust:
Melted, unsalted butter – 4 tbsp;
Graham crackers – 24 squares;
Sugar – ¼ cup.
Lemon Filling:
Egg yolks-2;
Sweetened condensed milk (14 oz can);
Lemon juice–1/2cup.
Instructions
Set oven to350°F.
Butter and line an 8 inch square baking pan with parchment paper. The paper should be longer on two sides to facilitate the lifting of the lemon squares away from the pan when they are done.
Crush graham crackers, then put them in a food processor. Pulverize until you have crumbs. Add sugar as well as melted butter. Blend again till it is mixed up entirely. Transfer this ground mixture into your already prepared pan by pressing it down firmly at the bottom with about one-inch rising along its sides for creation of a crust.
Let it bake in pre-heated oven for ten to twelve minutes or until lightly browned. Allow it to cool completely within the tin. As this base cools, make your creamy filling. Into a bowl pour sweet condensed milk and egg yolk, whisk together until smooth using electrical mixer or whisker add fresh lemon juice stir until smooth too mix well
Once Graham cracker crust has cooled down pour creamy lemon mixture over it. Bake in preheated oven at15-20 minutes, when set and golden crust will appear after baking let creamy square cool completely while still inside the pan on wire rack you may also refrigerate these lemon squa