Creamy Lemon Squares

Ingredients:

For the crust:

• 1 box yellow cake mix
• 1 egg
• ½ cup (1 stick) butter, melted

For the filling:

• 1 can (14 oz) sweetened condensed milk
• ½ cup lemon juice (fresh or bottled)
• Zest of 1 lemon (optional, for extra brightness)
• 2 egg yolks

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Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Make the crust: In a bowl, mix the cake mix, 1 egg, and melted butter until crumbly and well combined. Press mixture evenly into the bottom of the pan.
3. Bake crust: Bake for 15 minutes, then remove from the oven to cool slightly.
4. Prepare the filling: In a separate bowl, whisk together sweetened condensed milk, lemon juice, egg yolks, and lemon zest (if using) until smooth.
5. Add the filling: Pour the lemon mixture over the partially baked crust and spread evenly.
6. Finish baking: Return to the oven and bake for an additional 20–25 minutes, or until the center is set.
7. Cool completely: Let cool at room temperature, then refrigerate for at least 2 hours before cutting into squares.

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🍽️ Serving Suggestions:

• Dust with powdered sugar for a pretty finish.
• Garnish with fresh lemon slices or a dollop of whipped cream.

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💡 Tips:

• Use parchment paper for easy removal and clean cuts.
• These are perfect for making ahead — they taste even better chilled overnight!

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