Lemon Squares
Serves: 25
  • 1½ cups graham cracker crumbs
  • ⅓ cup packed brown sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup butter, softened
  • 10 ounces (284 ml) sweetened condensed milk
  • zest from 2 lemons
  • ½ cup freshly squeezed lemon juice (approximately 3 large lemons)
  • 1 tsp pure vanilla
  • Optional - lemon slices quartered and fresh raspberries for garnish
  1. Preheat oven to 350 degrees F.
  2. In a large bowl add softened butter, graham cracker crumbs, brown sugar, baking powder and salt. Using a rubber spatula or your hands (my tool of choice) mix well to combine all ingredients.
  3. Pack mixture into a greased and then parchment lined 9”x9” (22cm x 22cm) pan. ( To help with removal, I usually put two 9” strip of parchment across the bottom and up the sides of the pan.)
  4. Use the bottom of a metal measuring cup to help pack and even out the crumb mixture.
  5. In a large clean bowl, add sweetened condensed milk, lemon juice, lemon zest and vanilla. Whisk until completely combined.
  6. Pour over bottom layer and using an offset spatula or the back of a large spoon, spread evenly over the base.
  7. Bake for 20-25 minutes or until the edges are bubbly and slightly browned.
  8. Cool completely, refrigerate for 30 minutes and then cut into 25 squares.
  9. Store squares in the refrigerator
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/easy-to-make-lemon-squares/