Creamy lemon squares


+For the cortex

° 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan

° 2/3 cup flour almonds or ground nuts (anything you prefer)

° 1 cup (4 ounces) Graham cracker crumbs

° 1/4 cup of sugar

° 1 tbsp grated lemon peel

+To fill

° 2 large egg yolks

° Can 1 (14 ounces) of sweetened condensed milk

° 1/2 cup fresh lemon juice (about 5 medium lemons)

° 2 tbsp fresh lemon juice (about 1 medium lemon)


Preheat oven to 350 degrees. Grease an 8 "square baking dish with melted butter. (This step is important because it will make it easier for you to remove parchment paper later). Down the line with parchment paper, leaving 2 inches dangling on two sides.

To make the crust:

- Whisk the almond flour/ground nuts with graham crumbs, sugar and peel.

- Mix butter. Press the mix at the bottom and 1 inch up on the sides of the prepared pan. Bake until slightly reddened, 8 to 12 minutes. Cold crust, 30 minutes.

For filling work:

- In a large bowl, whisk the egg yolks and condensed milk. Add lemon juice and lemon juice; Whisk until smooth. Pour the filler into a refrigerated crust; Spread carefully to the edges.

- Bake until cooked, about 15 minutes. Cool in a frying pan on the shelf; Then cool at least 1 hour before serving.

- Using the dangling parchment paper, remove it from the pan, transfer it to the cutting board. With a serrated knife, cut into 16 squares, wipe the knife with a damp kitchen towel between each piece.