These Creamy Lemon Squares are a delightful dessert with a tangy lemon filling atop a buttery graham cracker crust, finished with a smooth, creamy topping. They offer a perfect balance of sweet and tart, ideal for a refreshing treat.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup lemon juice (freshly squeezed)
- 2 tablespoons lemon zest
For the Creamy Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of an ungreased 9×13 inch baking dish. Bake for 8-10 minutes until lightly golden. Let it cool completely.
- Make the Lemon Filling: In a large bowl, whisk together eggs, sugar, flour, and salt until well combined. Add lemon juice and lemon zest, and whisk until smooth.
- Bake the Lemon Filling: Pour the lemon filling over the cooled crust. Bake for 20-25 minutes, or until the filling is set and the center is just slightly jiggly. Let it cool completely at room temperature.
- Prepare the Creamy Topping: In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Add powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
- Assemble the Squares: Spread the creamy topping evenly over the cooled lemon filling. Refrigerate for at least 2 hours, or until the topping is firm and the squares are well chilled.
- Cut and Serve: Cut the lemon squares into desired sizes and serve chilled.
Optional Garnish: You can garnish with additional lemon zest or a sprinkle of powdered sugar before serving.