Creamy Lemon Squares

Instructions:

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Brush an 8-inch square baking dish with melted butter and line the bottom with parchment paper, leaving a 2-inch overhang on two sides to use as handles.
2. Make the Crust: In a food processor, finely grind the 1 ½ cups of graham crackers. Add in the ¼ cup of sugar and 4 tablespoons of melted butter and pulse until the mixture is well blended and crumbly. Press the mixture evenly into the bottom of the prepared baking dish and about 1 inch up the sides.
3. Bake the Crust: Bake the crust until it is lightly browned, about 8 to 12 minutes. Let the crust cool for 30 minutes before adding the filling.
4. Make the Filling: While the crust is cooling, make the filling. In a large bowl, whisk together the 2 large egg yolks and the 1 (14 oz) can of sweetened condensed milk. Add the ½ cup of fresh lemon juice and whisk until the mixture is smooth.
5. Bake the Squares: Pour the filling into the cooled crust and carefully spread it out to the edges. Bake until the filling is set, about 15 minutes.
6. Cool & Serve: Cool the squares in the pan on a wire rack, then transfer them to the refrigerator to chill for at least 1 hour before serving. Using the parchment paper overhang, gently lift the lemon square out of the pan and transfer it to a cutting board. With a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut for a clean slice.

Enjoy these tangy and creamy treats!