Lemon Cream Squares

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Recipes : Lemon Cream Squares
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Ingredients

    Crust

  • 1 1/2 cup of graham-cracker crumbs
  • 1/2 cup (1 stick) of melted butter
  • 1/4 cup of sugar
  • parchment paper

    • Filling

  • 2 egg yolks
  • 1 can (300ml) sweetened condensed milk
  • 1/2 cup of lemon juice
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Utensils

  • 2 large mixing bowls
  • 8x8 baking dish
  • sauce pan
  • whisk
  • serrated knife
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Directions

    Crust

  • Pre-heat oven to 350 ℉
  • Combine graham-cracker crumbs and sugar in a large mixing bowl. Pour in melted butter.
  • Cover the baking dish with parchment paper and press mixture one inch covering base and sides.
  • Bake for 12 minutes, until crust is light brown.
  • Cool for 30 minutes.

    • Filling

  • Combine 2 egg yolks and the condensed milk in a large mixing bowl. Whisk.
  • Add lemon juice while whisking, until smooth.
  • Pour mixture on top of crust, carefully around the edges to not overflow.
  • Bake (at 350 ℉) for 15 minutes.
  • Cool for 1 hour.

    • Bonus: Blueberry Compote


    Ingredients

  • 2 cups blueberries (frozen is fine)
  • 1/4 cup of sugar
  • 2-3 tbsp water
  • 1 tablespoon lemon juice

    • Directions

  • Combine the water, sugar and 1 cup of the blueberries in a sauce pan over a medium burner.
  • Cook for 10 minutes.
  • Add the rest of the blueberries. Cook for 8 minutes.
  • Serve warm.