Creamy Lemon Squares

Instructions

1. 1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature for baking both the graham cracker crust and the creamy lemon filling. While the oven is heating up, you can prepare the rest of the ingredients.
   2. Prepare the Baking Pan: Butter an 8-inch square baking pan and line it with parchment paper. Make sure to leave some parchment paper hanging over the two opposite sides of the pan. This will make it much easier to remove the finished lemon squares later on, providing a simple handle to lift them out without any hassle.
   3. Make the Graham Cracker Crust: Break the graham crackers into pieces and add them to a food processor. Pulse until the crackers are finely crumbled. Add the sugar and melted butter to the processor, then pulse again until the mixture is well combined. The melted butter should coat the crumbs, turning them into a moist, sandy texture that will hold together as a crust.
   4. Press the Crust into the Pan: Transfer the graham cracker mixture into the prepared baking pan. Use your hands or the back of a spoon to press the crumbs firmly into the bottom of the pan. Be sure to press the mixture slightly up the sides of the pan, creating a slight lip around the edges. This helps to form the base of the lemon squares and adds extra structure.
   5. Bake the Crust: Place the pan in the preheated oven and bake the crust for 10-12 minutes, or until the edges are lightly browned and the crust is firm. Keep an eye on it, as oven times can vary slightly. Let the crust cool completely in the pan before adding the filling.