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Creamy Lemon Squares
Yields:
1
Prep Time:
15 mins
Total Time:
45 mins
The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.
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Ingredients
- 1/2 cup unsalted butter
- 1/2 cup confectioners' sugar
- 1/4 tsp. salt
- 1 cup all-purpose flour (spooned and leveled)
- 4 large egg yolks
- 1 can sweetened condensed milk
- 3/4 cup fresh lemon juice (from about 3 lemons)
Directions
- Step 1Preheat 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 2Make 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 3Make 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 4Refrigerate 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.
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