These five-ingredient lemon squares are so easy and simple to put together, but no one will be able to tell from how good they taste. Adapted from a Martha Stewart recipe, sweetened condensed milk gives the squares a rich, custardy filling that’s cut by the bright lemon juice and zest. The base is made from shortbread cookies, but you could swap in graham crackers or even ginger snap cookies if you would prefer. These lemon squares are so decadent you don’t need to coat them in powdered sugar, but we won’t stop you if you can’t resist.
- 1 ½ cups (8 oz) shortbread cookies, crushed
- 3 tbsp unsalted butter, melted
- 4 lemons
- 4 egg yolks
- 1 (14 oz) can sweetened condensed milk
- Pinch of salt
Make a sling with aluminum foil. To make the crust combine the crushed shortbread cookies, melted butter, and ⅛ tsp salt. Press into the bottom of the aluminum foil lined Suvie pan.
Broil for 7-10 minutes rotating halfway through until the crust is lightly browned and fragrant. Be careful not to let the crust burn. After broiling, remove the pan from Suvie and let cool while you prepare the filling
To prepare the filling, zest the 2 lemons until you have 1 tbsp of fresh lemon zest.
Once zested, juice the lemons to get ¾ cup lemon juice. In a large bowl whisk together the egg yolks, sweetened condensed milk, lemon zest, lemon juice, and pinch of salt.
Pour the filling on top of the crust and place in the upper right cooking zone.
Add water to the reservoir, enter the Slow Cook settings, and set to Cook Now or Schedule.
My Cook > Slow Cook & Starch
Low, 1 hour
Starch: 0 minutes
After the cook, remove the pan from Suvie. Let cool at room temperature for 30 minutes, then carefully cover with plastic wrap and chill in the fridge for at least 2 hours before serving. Remove lemon squares by lifting aluminum foil sling, cut into squares, and serve.
Nutritional Information per serving (8 servings per recipe): Calories 390, Total Fat 18g, Total Carbohydrates 52g, Total Sodium 160mg, Total Protein 8g