Lemon Squares
- Serves 16 squares
- Prep time 15 minutes
- Refrigeration 2 hours
- Cook time 33 minutes
Nutrition facts
Per serving, 1 square: Calories 176, Protein 3 g, Fat 7 g, Carbohydrates 25 g, Fibre 1 g, Iron 0 mg, Calcium 76 mg, Sodium 100 mg
Lemon Squares
Also needed
- 60 ml (¼ cup) butter, softened
- 60 ml (¼ cup) sugar
Optional
- 30 ml (2 tbsp) powdered sugar
Preparation
- Preheat the oven to 180°C (350°F).
- In a large bowl, mix the graham cracker crumbs with the butter and sugar. Line a 20 cm x 20 cm (8 in. x 8 in.) baking dish with parchment paper. Spread the graham cracker mixture evenly along the bottom of the baking dish, pressing down. Bake for 8 to 10 minutes, until the crust is lightly browned.
- In another bowl, whisk together the egg yolks, condensed milk, zest and lemon juice until smooth. Pour this mix into the crust. Bake for 25 to 30 minutes. Remove the baking dish from the oven and let it cool completely on the counter. Refrigerate for 2 hours.
- Remove the dessert from the baking dish and cut it into 16 squares. Sprinkle with powdered sugar, if desired.
Side dish idea
Almond Whipped Cream
Brown 60 ml (¼ cup) of almond meal in a frying pan over medium heat. Let cool. With an electric mixer, whip 160 ml (⅔ cup) of 35% whipping cream at high speed, gradually adding in 45 ml (3 tbsp) of powdered sugar and 5 ml (1 tsp) of vanilla, until stiff peaks form. Use a spatula to gently fold the almond meal into the preparation, until smooth.
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