Description
Bright, tangy bars with a crisp graham base and a silky lemon custard — basically lemonade you can slice.
Ingredients
Scale
Crust
- 4 tbsp unsalted butter, melted
- 24 graham cracker squares (about 1 1/2 cups crumbs)
- 1/4 cup granulated sugar
Lemon Filling
- 2 egg yolks
- 1 (12 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice
Instructions
- Set the oven to 350°F (175°C). Grease an 8-inch square pan and line it with parchment, leaving two opposite edges long so you can lift the whole slab out later.
- Put the graham crackers into a food processor and pulse until they become fine crumbs. Stir the crumbs with the sugar, then pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan and push it about 1 inch up the sides so the crust forms a shallow edge. Bake the crust for about 10–12 minutes, until it takes on a light golden color. Remove from the oven and let it cool completely in the pan.
- While the crust cools, whisk the filling: combine the sweetened condensed milk and the egg yolks in a bowl and beat until smooth and glossy (an electric mixer makes this quick). Add the lemon juice and continue whisking until everything is well combined.
- Pour the lemon mixture over the cooled crust and return the pan to the oven. Bake 15–20 minutes, or until the filling is set (the center should jiggle slightly but not be liquid) and the edges are lightly browned.
- Transfer the pan to a wire rack and let the bars cool to room temperature. For firmer, cleaner slices, chill in the refrigerator for at least 30 minutes.
- Use the parchment overhang to lift the block from the pan, set it on a cutting board, and slice into squares — 16 small pieces or 9 larger ones, your call.
Notes
- Fresh lemon juice gives the best flavor.
- If the filling seems loose after baking, a few extra minutes in the oven usually does the trick; don’t overbake.
- For neat cuts, run a sharp knife under hot water, dry it, and wipe between slices.