✅ Why it works: The acid in the lemon juice reacts with the milk, creating a creamy, custard-like texture — no cooking required!
Step 4: Pour & Bake
Pour filling over the cooled crust
Gently tilt the pan to spread evenly
Bake 15 minutes, just until the filling is set and no longer jiggly
✅ Don’t overbake — you want creamy, not curdled.
Step 5: Chill & Serve
Cool on a wire rack
Refrigerate at least 1 hour (2 hours is better) — this is key for clean slices
Use parchment overhang to lift the whole slab out
Cut into 16 squares with a serrated knife
Wipe the knife with a damp towel between cuts for clean edges
Serve chilled — each bite should be cool, creamy, and bursting with lemon.
Pro Tips for the Best Squares Every Time
Use full-fat sweetened condensed milk
No substitutes — it’s the base
Zest lemons before juicing
Maximize flavor
Chill the pan before cutting
Prevents crumbling
Dust with powdered sugar
For elegance (optional)
Freeze for 15 mins before slicing
Ultra-clean cuts
Also, this dish freezes beautifully — great for future cravings.
🍽️ Final Thoughts: Sometimes the Best Dessert Isn’t Complicated — It’s Just Bright and Creamy
We think great desserts need time, skill, and a long ingredient list.
But the truth is:
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