Creamy lemon squares

°4 tbsp (1⁄2 stick) unsalted butter, melted and cooled, plus more for pan
°1 cup 1⁄2 (about 24 squares) cracker crumbs graham
°1⁄4 Cup of Sugar
°2 large egg yolks
°1 can (14 oz) condensed milk
°1⁄2 cup fresh lemon juice (about 3 lemons)
Preheat oven to 350 degrees F. Grease an 8-inch square baking dish with soft ghee. Line the base with physical paper, leaving 2 inches dangling on different sides.
In a food processor, finely grill Graham’s salt. Place the sugar and ghee and mix them for mixing. Press a formula at the bottom of the prearranged baking dish and 1 inch into the sides. Prepare until gently fried, 8 to 12 minutes. Cool outside for 30 minutes.
In time, make the filling. In a huge bowl, whisk together the egg yolks and thick milk. Add lemon juice; Race until smooth. empty filler in a cooled lid; Painstakingly spread to the edges.
Heat until set, about 15 minutes. Cool in the pan on a wire rack, then cool in the fridge for at least 1 hour before serving. Using the hanging material paper, tenderly lift the lemon box from the dish and move to the chopping board. With a serrated blade, cut into 16 squares, with the blade cleaned with a damp kitchen towel between each piece.
Enjoy !