Set your oven to preheat to 350°F (175°C). Prepare an 8×8-inch baking dish by greasing it with butter or lining it with parchment paper.
Mix the crust components – melted butter, graham cracker crumbs and sugar, until you have a texture similar to wet sand.
Press this mixture evenly and firmly onto the bottom of the baking dish. Bake for about 10 minutes or until lightly browned. Let it cool for half an hour.
For the filling, whisk the egg yolks and sweetened condensed milk in a separate bowl until well combined.
As you stir, slowly add the fresh lemon juice to this mixture, making sure it becomes smooth and luscious.
Pour this lemony concoction over the pre-baked crust to ensure even distribution.
Bake for another 15 minutes or until firm. After cooking, let it cool and rest for at least 1 hour.
If you used parchment paper, remove the lemon squares, then cut them into desired portions.
Savor the velvety acidity of these creamy lemon squares! Any remaining pieces can be refrigerated for future enjoyment.
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