Easter Delight: Just 5 ingredients. I make it when I want my sweets handled hours ahead with practically no prep.

These 5-ingredient slow cooker citrus squares are my answer to holiday sweets when I want everything handled hours ahead with almost no active work. Think of them as a cross between a lemon bar and a panna cotta: a bright, creamy, gelatinous amber layer set over a buttery, crumbly cookie crust, all cooked gently in a slow cooker instead of the oven. While citrus custards go back centuries in European baking, this version leans on sweetened condensed milk and gelatin to keep things foolproof and hands-off, perfect for Easter brunch or any gathering where you’d rather be with your guests than hovering over the stove.

Serve these citrus squares chilled, cut into neat bars right in the slow cooker insert or transferred to a platter. They pair beautifully with hot coffee or black tea, and a bowl of fresh berries or sliced oranges echoes the citrus notes without adding any extra work. If you’d like to dress them up for a holiday table, dust lightly with powdered sugar or garnish each square with a tiny strip of citrus zest just before serving.

Servings: 12

1 1/2 cups finely crushed vanilla wafer cookies (about 6 ounces)

Prepare the slow cooker: Line the bottom and up the long sides of a 6-quart slow cooker insert with a wide strip of parchment paper, leaving overhang as handles so you can lift the bars out later. Lightly grease the parchment and any exposed sides with a bit of butter or neutral oil.

Make the crumbly crust: In a medium bowl, combine the finely crushed vanilla wafer cookies and melted butter. Stir until the crumbs are evenly moistened and begin to clump together when pressed.

Form the base layer: Pour the buttery crumbs into the prepared slow cooker insert. Use your fingers or the bottom of a flat measuring cup to press the mixture firmly into an even, compact layer over the bottom. Aim for an even thickness so the crust cooks uniformly.

Slow-roast the crust: Cover the slow cooker with its lid, set to HIGH, and cook the crust for 1 1/2 to 2 hours. You’re looking for the crumbs to darken slightly and smell toasty, with the edges just beginning to feel crisp when gently pressed. Turn off the slow cooker and carefully remove the lid to let some steam escape while you prepare the filling.

Bloom the gelatin: In a small heatproof bowl, sprinkle the unflavored gelatin evenly over 1/4 cup of the citrus juice. Let it stand for 5 minutes without stirring, until the gelatin granules absorb the liquid and look thick and wrinkled. This step ensures a smooth, gelatinous amber layer rather than a grainy one.

Warm and dissolve the gelatin: Place the bowl with the bloomed gelatin over a small saucepan of gently simmering water (or microwave in short 10–15 second bursts), stirring just until the gelatin is completely dissolved and the mixture is clear. Do not let it boil. Remove from heat.

Mix the citrus filling: In a medium bowl, whisk together the sweetened condensed milk and the remaining 1/4 cup citrus juice until smooth and slightly thickened. Gradually whisk in the warm dissolved gelatin mixture until fully combined and glossy. The filling will be pourable but will start to feel a bit more viscous as it stands.

Assemble the layers: Make sure the slow cooker is off. If the crust is very hot, let it cool for about 10 minutes so the filling doesn’t separate the butter. Slowly pour the citrus-gelatin mixture over the warm crumb crust, tilting the insert gently if needed to coax the filling into an even layer. Avoid scraping vigorously so you don’t disturb the crumbs underneath.

Slow-cook the filling: Cover the slow cooker with a clean kitchen towel (to catch condensation) and then the lid. Set to LOW and cook for 1 to 1 1/2 hours, just until the citrus layer is set around the edges and only slightly wobbly in the very center when you nudge the insert. It should look glossy and softly gelatinous, not liquid.

Cool and chill completely: Turn off the slow cooker, remove the lid and towel, and let the citrus squares cool to room temperature in the insert, about 45 minutes. Once cooled, transfer the entire insert to the refrigerator and chill for at least 3 hours, or until the amber layer is fully set and firm enough to slice cleanly.

Slice and serve: Use the parchment overhang to lift the chilled slab out of the slow cooker and onto a cutting board. Peel back the parchment. With a sharp knife wiped clean between cuts, slice into 12 squares or smaller bites. Serve cold, directly on a platter or small dessert plates.

For a more traditional lemon-bar flavor, use all lemon juice instead of a mix of citrus and add the finely grated zest of 1 lemon to the sweetened condensed milk before whisking in the gelatin. If you prefer a slightly less sweet, more aromatic square, swap half of the vanilla wafers for graham crackers or digestive biscuits to deepen the toasty flavor of the crust. You can also infuse the citrus layer with a teaspoon of finely grated orange or Meyer lemon zest; just whisk it into the condensed milk before adding the gelatin so the oils disperse evenly. For a creamier, less bouncy texture, reduce the gelatin to 1 1/2 packets and extend the chill time. If your slow cooker runs hot, check both the crust and the filling at the earlier end of the time ranges to avoid overcooking, which can toughen the gelatin layer. Finally, for a small household, the recipe halves cleanly: use a smaller slow cooker, cut all ingredients in half, and start checking doneness a bit earlier.