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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)
Details
Preparation
Step 1
Preheat oven to 350 degrees.
Spray a 8x8 glass pan with cooking spray.
For the 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, about 15 minutes.
For the 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. Set on the counter and let it cool for about 30 minutes. Then refrigerate until filling is firm, about 2 hours or up to 3 days. Cut into 16 squares, and dust with confectioners sugar if you would like.
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