Creamy Lemon Squares are a dessert made with a shortbread crust and a creamy lemon filling. The crust is made with a mixture of flour, butter, powdered sugar, and salt, and it's baked until golden brown. The filling is made with eggs, granulated sugar, flour, lemon zest, lemon juice, and heavy cream, which is poured over the baked crust and baked until set.
The result is a deliciously tangy and creamy dessert that's perfect for lemon lovers. Creamy Lemon Squares are typically served chilled and dusted with powdered sugar for a beautiful presentation. They are great for entertaining, potlucks, or as a sweet treat anytime.
They can be served chilled or at room temperature and can be garnished with lemon zest or fresh berries for added flavor and color.
CRUST:
- 4 tablespoons butter, melted and cooled, plus more for pan
- 1& 1/2 cup digestive biscuits, crumbed
- 1/4 cup sugar
FILLING:
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice (3 lemons)
METHOD:
- Preheat oven to 350F / 180C degrees.
- Brush a square baking dish with melted butter.
- Crush biscuits
- Then add in sugar and butter and blend to mix.
- Press mixture into bottom of prepared pan.
- Bake until lightly browned, 8 to 10 minutes.
- Cool crust, 30 minutes.
MAKING 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.
