creamy lemon squares
4 tablespoons (½ stick) unsalted butter, melted and cooled, plus more for pan
1½ cups (about 24 squares) graham-cracker crumbs
¼ cup sugar
2 large egg yolks
1 can (14-ounces) sweetened condensed milk
½ cup fresh lemon juice (about 3 lemons)
Preheat oven to 350°F. Brush an 8-inch square baking dish with melted butter.
Line the bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely grind the graham crackers. Add in the sugar and butter and blend to mix.
Press mixture into the bottom of the prepared baking dish and 1 inch up the sides of.
Bake until lightly browned, 8 to 12 minutes. Cool crust for 30 minutes.
Meanwhile, 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 out to the edges.
Bake until set, about 15 minutes. Cool in the pan on a wire rack then chill in the refrigerator for at least 1 hour before serving.
Using the parchment paper overhang, gently lift the lemon square out of the pan and transfer to a cutting board.
With a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut.