The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust. The texture of the lemon filling is much creamier, and the squares are made from such wholesome ingredients that these beauties can even be eaten for breakfast without a second thought.
- 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
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 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.
- 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 the 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.