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.