Creamy Lemon Squares

Name: Creamy Lemon Squares
Prep time: 15 min
Total time: 45 min
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan; 1/2 cup confectioners' sugar, plus more for dusting; 1/4 teaspoon salt; 1 cup all-purpose flour, (spooned and leveled); 4 large egg yolks; 1 can (14 ounces) sweetened condensed milk; 3/4 cup fresh lemon juice (from about 3 lemons)

3.6

(375)

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Prep Time: 15 minutes

Total: 45 minutes

Servings: 16

Cost: $1.63 /serving

Author : Martha Stewart

Ingredients

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1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan1/2 cup confectioners' sugar, plus more for dusting1/4 teaspoon salt1 cup all-purpose flour, (spooned and leveled)4 large egg yolks1 can (14 ounces) sweetened condensed milk3/4 cup fresh lemon juice (from about 3 lemons)

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Instructions

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Step 1

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Step 2

Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Step 3

Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Step 4

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.