Creamy Lemon Squares

Ingredients:

Crust:

• 4 tablespoons (½ stick) unsalted butter, melted and cooled, plus additional for greasing the pan
• 1½ cups graham cracker crumbs (approximately 24 squares)
• ¼ cup granulated sugar

Filling:

• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• ½ cup freshly squeezed lemon juice (about 3 lemons)

Preparation:

1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with butter. Line the base with parchment paper, leaving a 2-inch overhang on all sides for easy removal.
2. In a food processor, finely grind the graham crackers. Add the sugar and melted butter, and pulse until well combined. Press the mixture firmly into the bottom of the prepared baking dish and up the sides about 1 inch. Bake until lightly golden, 8 to 12 minutes. Allow to cool on a wire rack for 30 minutes.
3. While the crust is cooling, prepare the filling. In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Stir in the lemon juice until fully combined. Pour the filling over the cooled crust, spreading it evenly to the edges.
4. Bake until the filling is set, approximately 15 minutes. Cool in the pan on a wire rack, then refrigerate for at least 1 hour before serving. Use the parchment paper overhang to lift the lemon squares out of the pan and transfer to a cutting board. Cut into 16 squares, wiping the knife with a damp cloth between cuts for clean edges.
5. Enjoy your delicious, creamy lemon squares!