Creamy Lemon Squares

  Creamy Lemon Squares

Graham Cracker Crust
2 cups graham cracker crumbs (about 14–16 full sheets)
⅓ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
Pinch of fine salt
Creamy Lemon Filling
2 cans (14 oz each) sweetened condensed milk
¾ cup freshly squeezed lemon juice (about 4–5 lemons)
1 tbsp freshly grated lemon zest
4 large egg yolks
Whipped Topping & Garnish
1½ cups heavy whipping cream, chilled
⅓ cup powdered sugar
1 tsp pure vanilla extract
Extra fresh lemon zest for garnish
Step-by-Step Instructions

1. Prepare the Crust
   Preheat the oven to 350°F (175°C).
   In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the texture resembles wet sand.
   Press the mixture firmly into an even layer along the bottom and slightly up the sides of a 9×13-inch glass baking dish.
   Bake for 8–10 minutes, until lightly golden and fragrant. Remove from the oven and let cool completely.
2. Whisk the Lemon Filling
   In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth and slightly pale.
   Whisk in the freshly squeezed lemon juice and grated lemon zest until fully incorporated and slightly thickened.
   Pour the filling over the cooled crust and spread evenly with a spatula.
3. Bake & Set
   Bake at 350°F (175°C) for 15 minutes, or until the center is set with a very slight jiggle.
   Remove from the oven and cool to room temperature on a wire rack for about 1 hour.
   Transfer to the refrigerator and chill for at least 3–4 hours, until completely cold and firm.
4. Add the Topping & Serve
   In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
   Spread the whipped cream evenly over the chilled lemon layer.
   Finish with freshly grated lemon zest. Slice into squares and serve cold.
   Baker’s Tips
   Use Fresh Lemons: Freshly squeezed lemon juice and zest provide a brighter, more aromatic flavor than bottled lemon juice.
   Clean Slices: Wipe your knife with a warm, damp cloth between each slice for clean, bakery-style squares.
   Make-Ahead Friendly: These lemon squares become firmer and often taste even better when made 24 hours in advance.
   Storage: Keep covered in the refrigerator for up to 4 days.