1/2 cup unsalted butter, room temp, plus more for pan
1/2 cup Conf. sugar, plus more for dusting
1/4 tsp salt
1 cup All Purp Flour (spooned/leveled)
4 large egg yolks
1 can (14 oz) sweetened condensed milk
3/4 cup fresh lemon juice (~3 lemons)
Instructions
Preheat oven to 350. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
Make crust- Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, mix on low just until combined. Press dough into bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15-20 minutes.
Making filling- in a large bowl, whisk together yolks, cond. milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25-30 minutes. Cook completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto work surface; cut into 16 squares and dust with conf. sugar (optional).
Originally Submitted
1/1/2010
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