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Creamy Lemon Squares




INGREDIENTS:
FOR THE CRUST
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
1-1/2 cup (about 24 squares) graham-cracker / digestive biscuits, crumbs
1/4 cup sugar

FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)

DIRECTIONS:
*Preheat oven to 350 degrees. 
*Brush an 8-inch square baking dish with melted butter. 
*Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
*In a food processor, finely grind the graham-cracker squares. 
*Then add in sugar and butter and blend to mix. 
*Press mixture into bottom and 1 inch up sides of prepared pan. 
*Bake until lightly browned, 8 to 12 minutes. 
*Cool crust, 30 minutes.

TO MAKE THE FILLING 
*In a large bowl, whisk together egg yolks and condensed milk. 
*Add lemon juice; whisk until smooth. 
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes. 
*Cool in pan on rack.
*Chill at least 1 hour before serving. 
*Using parchment paper overhang, lift out of pa
*Transfer to a cutting board. 
*With a serrated knife, cut into 16 squares. 
*Wiping knife with a damp kitchen towel between each cut.


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