Creamy Lemon Squares


+for the crust
°4 tsp (half stick) unsalted butter, melt and cool, plus more for fry
°2/3 cup almond flour or ground nuts (whichever you prefer)
°1 c graham cracker
° 1/4 c sugar
° 1 tablespoon grated lemon peel
+to fill
° 2 large egg yolks
°1 can sweet milk (14 ounces)
°1/2 cup fresh lemon juice (about 5 medium lemons)
°2 tablespoons fresh lemon juice (about 1 medium lemon)


Preheat oven 350 degrees. Greased an 8-inch square baking dish with melt butter. (This step is important because it will make it easier for you to remove the parchment paper later.) Line bottom with paper, Letting a 2-inch overhang on sides.
To make the crust:
Whisk together the almond flour/ground nuts, the Graham-cracker crumbs, the sugar, and the husks.
Mix the butter. Pressure mix to bottom pan with 1 inch up. Baking to browned, 8 to 12 min. Cold crust, 30 min.
To make the filling:
In a large bowl, whisk the egg yolks with the condensed milk. Add lemon juice and lemon juice. Whisk until smooth. Pour the filling into the cooled crust. Carefully spread to the edges.
Bake until fully cooked, about 15 minutes. cool in pan on rack; Then refrigerate for at least an hour before serving.
Use load of parchment paper, lift it from the pan, & transfering it to cutt board. With serrated knife, cutting to 16 squares, wipe knife with  damp kitchen towel between every cut.

Enjoy !