Sunday, January 25, 2015

creamy lemon squares

Creamy Lemon Squares via design. bake. run.

whooo hooo! so here's my first post of 2015. it only took me 25 days into the new year, so that's not too bad considering i haven't posted any recipes lately, or more like months with the exception of those mini pecan tarts last month.

okay, so i was inspired by miss martha stewart after watching one of her episodes of martha bakes, featuring citrus baked goodies. you see we are in the winter season and winter is known for its abundance of citrus fruits. we have a small lemon tree growing out back in our garden and it's bursting with lots and lots of lemons! i've never seen this many lemons on our tree before, it's incredible. i mean... i'm so excited because the endless possibility of anything lemon is amazing. of course, i just need to muster enough energy to bake or create delicious yummy looking and tasting things. we'll see where that takes me. but for now, yes... i've made these perfect little lemony and creamy squares. they are perfectly sweet and creamy with the condense milk, but yet at the same time the tartness in the lemons come through. it is just amazing. it's like a nice burst of goodness in your mouth.

below's the recipe should you want to make some yourself. i did a mini hybrid of two recipes in one. i couldn't be bothered to make the shortbread crust and opted for a graham cracker crust instead. i've made the shortbread a bunch of times, so the graham cracker crust with the lemon squares is a new thing. i'd say it's not too bad, just a tad crumbly when you eat it, but still delicious. i ate every little bit of it, to the last crumb even! ;)

Creamy Lemon Squares via design. bake. run.

creamy lemon squares
recipe adapted from martha stewart's lime squares recipes

ingredients:

for the crust
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
  • 1-1/2 cup (about 24 squares) graham-cracker crumbs
  • 1/4 cup sugar

for the filling
  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lemon juice (i used 3 lemons)


directions:

  • Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
  • In a food processor, finely grind the graham-cracker squares. Then add in sugar and butter and blend to mix. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
  • To make the 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; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.


makes 16 squares. enjoy! :)

32 comments:

  1. Love this recipe! Just egg yolks, condensed milk and lemon... brilliant! Here in Greece we have also tons of lemons, so I'm really happy to find this recipe. Thanks! :)

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    Replies
    1. You're welcome and thanks for stopping by Orsi. Yes, it is a pretty simple recipe with very few ingredients. I love it too!

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    2. Im going to make this today. Could I use lime juice instead of lemon juice?

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  2. hi! do the bars need to be refrigerated?

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    Replies
    1. Hi! Yes, you should keep them refrigerated once they've been cut and if you don't eat them all at once. Hope that helps. Thanks for stopping by. :)

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    2. This recipe is so simple. I love it I made it twice in one week!!

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  3. OMG!!! I've been using the same recipe for 50 years from McCalls Cookbook!! Never again!! This is so easy and so delicious. I used the whites to make meringue. Love it

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    Replies
    1. that's awesome! glad you enjoyed it. i know, super simple to make, right? :)

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  4. Hi! Love this recipe, going to try it out now but first what sugar does the recipe require?
    Thank you!

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    Replies
    1. thanks! you can use regular granulated sugar. hope that helps! :)

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  5. Very simple and delicious and every time I visit my daughter in Dallas,Texas it's a must that I make them

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  6. I tried it, my lemon mixture soaked through to the graham cracker, how do I prevent this?

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    Replies
    1. You can leave the crust in the oven for an extra minute, use a tablespoon more of butter for the crust and make sure the crust is cool before adding mixture.

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  7. Is there a link to pin this on pintrest? Want to save it to make later.

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  8. Hi can you possibly provide instructions on doubling the recipe?

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  9. Hi can you possibly provide instructions on doubling the recipe?

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  10. Thanks for info https://bit.ly/2pavarw

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  11. nice and very tasty recipe. try this also
    https://cookingrecipeslive.com/gluten-free-lemon-bar/

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  12. Made this last night for a house full of family and it was DELICIOUS! So yummy. Thank you!

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    Replies
    1. whoohoo! yay! glad to hear you guys enjoyed it. it's one of our faves here. :)

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  13. These really are easy. I didn’t have graham crackers but I used crushed Lorna doone cookies,which I will probably due on purpose from now on. I also added some lemon zest to the batter. Very tasty ! This recipe is a keeper

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    Replies
    1. Thanks Joyce! Yes, we love this recipe too and make it from time to time. Always a good one.

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  14. I just made them, they are so good. I doubled(1 pack of gram crackers) the gram crackers & tribled the filling. So easy & quick to make, the longest was putting in fridge for 1 hour. This recipe is in my cookbook of favorites.

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    Replies
    1. Yay! These are my favorite too. So good. And I'm you on the waiting part.

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  15. I am going to make this today. Could I use lime juice instead of lemon juice?

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    Replies
    1. Yes, lime juice will work too

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    2. My filling appears runny after baking 15 minutes. Do I cook longer. Or will the filling firm up in the refrigerator?

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    3. you can bake it for a few mins longer, but i think letting it sit in the fridge for the allotted time will firm it up.

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  16. Sounds delicious can't wait till I go to the store to buy lemons

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  17. Replies
    1. hmmm, not sure. i've never tried. sorry, i know that's not helpful... if you do make it and want to try, maybe freeze a few and see? lmk how they are once thawed.

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