Creamy Lemon Square

Creamy Lemon Square

Creamy Lemon Square

Ingredients:
for the base
4 tablespoons (half a stick) unsalted butter, melted and cooled, plus more for frying
2/3 cup ground almond or walnut flour (whichever you prefer)
1 cup (4 ounces) ground whole-wheat crackers
1/4 cup sugar
1 t lemon zest
for filling
2 egg yolks
1 can sweetened condensed milk
1/2 cup fresh lemon juice (about 5 medium lemons)
2 tablespoons fresh lemon juice (about 1 medium lemon)

Instructions:
Preheat oven to 350 degrees. Grease an 8-inch square baking dish with butter.) Line the bottom with parchment paper, leaving a 2-inch overhang on the sides.
For the base:
Mix together the ground almond/walnut flour, graham cracker crumbs, sugar and zest. Mix
butter.Pour the mixture into the bottom and 1 inch up the sides of the prepared pan. Bake until lightly golden brown, 8 to 12 minutes. Cold crust, 30 minutes.
For the filling:
Mix the egg yolks with the condensed milk in a bowl. Add lemon juice, also lemon juice.Beat until smooth. Pour filling into chilled crust. Spread carefully to the edge.
Bake for 15 minutes until everything is cooked through. cool in pan on rack; Then place in the refrigerator for at least an hour before serving.Remove from pan with a parchment paper lid and then place on a cutting board. Cut into 16 squares with a serrated knife, wiping the knife with a damp kitchen towel between each cut.
Have fun