Well, let me tell you somethin’ about these lemon squares. I been makin’ ’em for years, longer than some of you have probably been alive, that’s for sure.
This here recipe, it’s a good one. Uses that sweetened condensed milk, you know? That thick, sweet stuff in a can. Makes the lemon squares real creamy-like. Makes my mouth water just thinkin’ about it!
Gettin’ Started
First thing you gotta do, you gotta get your oven goin’. Turn that thing up to 375 degrees. While that’s heatin’ up, you gotta grease your pan. I use one of them rectangle ones, ’bout 13×9 inches. Just rub some butter or somethin’ all over it, so nothin’ sticks.
Mixin’ it up
Now, this is where that sweetened condensed milk comes in. You just dump it in a bowl. Then you gotta squeeze some lemons. Now, don’t be shy with them lemons. You need the juice, see? That’s what gives these squares their zing!
- Sweetened Condensed Milk
- Lemons – lots of ’em!
- That’s ’bout it for this part!
That lemon juice, it’s important, you know? Without enough lemon juice, the inside, the fillin’, gets too runny. And ain’t nobody want a runny lemon square, no sir.
So, you pour that lemon juice right into that bowl with the sweetened condensed milk. Give it a good stir. You don’t need no fancy mixer or nothin’. Just a spoon will do ya. Just make sure it’s all mixed up good.
The Crust
Now, some folks, they like to make a fancy crust. But me? I like to keep it simple. I just use some of them graham crackers, crush ’em up real good. Then I mix ’em with some melted butter and a little sugar. That’s it. Nothin’ fancy, but it does the trick.
You press that crust down into your greased pan. Make sure it’s nice and even. Then, you pour that lemon and sweetened condensed milk mixture right on top of that crust.
Bakin’ Time
Pop that whole thing in the oven. Now, you gotta keep an eye on it. Takes ’bout 25, maybe 30 minutes. You want the edges to be just a little brown, you know? And the middle, it should be set. Not jiggly.
When it’s done, you gotta let it cool. I know, I know, it’s hard to wait. But you gotta let it cool down before you cut into it. Otherwise, it’ll all fall apart. And you got yourself lemon squares not lemon soup.
The Best Part
Once it’s cooled down, you can cut it into squares. Now, some folks, they like to sprinkle some powdered sugar on top. Makes ’em look pretty. Me? I like ’em plain. Just good ol’ lemon squares with that sweetened condensed milk. Nothing more, nothing less.
These lemon squares, they’re perfect for just about anythin’. Take ’em to a potluck. Serve ’em after supper. Or just eat ’em yourself, right out of the pan. I won’t tell nobody.
The first time somebody made these things with that sweet milk, it was way back. 1962, I heard. Some lady named Eleanor. Before that, folks still made ’em, just different, I guess. Used to be in them old cookbooks, the ones the church ladies put together.
Now, I heard tell some folks use oranges instead of lemons in these squares. That would work, I reckon. Oranges make it less sour. But you gotta use real lemons, I think, if you want the real deal.
These lemon squares with sweetened condensed milk, they’re a real treat. Sweet and tart, all at the same time. And they ain’t too hard to make, neither. Even if you ain’t much of a baker, you can probably handle these.
So, there you have it. My little secret for makin’ the best lemon squares with sweetened condensed milk. Now, go on and try it yourself. You’ll be glad you did.
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