CREAMY LEMON SQUARES

By Clarabell

Ingredients

• 1/2 c unsalted butter, room temperature, plus more for pan
• 1/2 c confectioners’ sugar, plus more for dusting
• 1/4 t salt
• 1 c flour
• 4 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 3/4 c fresh lemon juice (about 4 lemons)

Preparation

Step 1

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

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 and1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

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.

4. 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 confectioners’ sugar.