Set the oven to 350Β°F For 180 C degrees.
In an 8-inch square baking pan, butter the parchment paper (leave some paper hanging down the sides, this will help the creamy lemon squares loosen).
Then break out the graham cracker. Then add it to the food processor. Mix well until you see that it is completely crumbled. Then add sugar and melted butter. Whisk the mixture again until it homogenizes.
In the prepared pan add the crumbled mixture. Next, baste this mixture and press firmly into the bottom and 1 inch from the sides of the pan to make a crust. Then in a preheated oven for 10-12 minutes bake it, or until you notice that it has turned light brown. And set aside the crust to cool completely in the pan.
While the crust is cooling, make the creamy filling. After that add the condensed milk and egg yolks to a bowl. Whisk until smooth. Also you can use an electric mixer or a whisk. Then add fresh lemon juice and whisk until the mixture is homogeneous.
When you see that the graham cracker crust has cooled down, pour the creamy lemon filling into it. Then bake for 15-20 minutes in a preheated oven or until the filling is cooked through and the crust is browned. Let the cream square cool completely in the pan on a cooling rack. You can also refrigerate the lemon squares after they have cooled to room temperature; Makes creamy lemon squares crunchier. Next, remove the lemon square from the pan with the parchment paper attached, and place it on a cutting board. Cut the lemon into 16 small squares or 9 larger squares.
