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Lemon squares are a popular dessert appreciated for their flavorful blend of tangy lemon and crispy crust.
A sweet and buttery layer. These creamy lemon squares are even more smooth and delicious.
The juicy texture makes it an irresistible treat for any occasion. Here is a detailed recipe for you.
You make these delicious squares at home.
Ingredient List:
For the dough:
1 1/2 cups Graham cracker crumbs.
1/4 cup granulated sugar.
1/2 cup unsalted butter, melted.
For the lemon mixture:
1 14-ounce can of sweetened condensed milk.
4 egg yolks.
2/3 of a cup of freshly squeezed lemon juice, which is equivalent to about 4-5 lemons.
1 tablespoon lemon zest.
For the creamy mixture:
1 cup heavy cream
1/4 cup icing sugar
1 teaspoon vanilla essence.
Directions:
Prepare the pan: Before you start cooking, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8×8-inch baking dish and line it with.
Place the baking paper in the pan, leaving it on both sides so that it can bake easily.
Prepare the base:
In a medium bowl, combine the graham cracker crumbs with the sugar.
Add the melted butter and stir until the crumbs are well coated and look like wet sand.
Press the mixture firmly into the baking dish to make it flat and uniform.
Place the dough in the hot oven for about 10 minutes or until it is lightly browned. Remove something.
When it is cooked, let it cool down a little.
Make the lemon sauce:
In a large bowl, whisk together the sweetened milk, egg yolks, lemon juice and zest.
until the mixture is smooth and well combined.
Add the lemon filling to the pre-baked crust, distributing it evenly.
Cook the lemon trozos:
Return the dish to the oven and bake for 15 to 20 minutes, until the filling is cooked through and slightly firm.
Touch the pan.
Sacar del horno y dejar enfriar a temperatura ambiente, luego poner en el refrigerador por lo minos 2 horas.
Until it has cooled completely and hardened.
Make the creamy filling:
In a medium bowl, beat the cream until it begins to thicken.
Add the powdered sugar and vanilla extract and beat until peaks form.
Spread the whipped cream evenly over the lemon filling that has been refrigerated.
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