Creamy Lemon Squares
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. Makes 16.
Ingredients:
Ingredients:
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan.
- 1/2 cup confectioner's 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)
- Preheat oven to 350 degrees. 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, 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.
- 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.
- Refrigerate 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 confectioner's sugar. Enjoy!
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4 comments:
Looks delish! I guess we were both in lemony moods this week. My post for tomorrow talks about some lemon tea cookies I made. They were SO good! enjoy the bars!
Lemon is a wonderfully refreshing summer treat, isn't it. The bars didn't last long. We're trying peanut butter bars next.
OOOOHHHHH! Those look GOOD! I haven't had lemon bars in forever, I might be inspired enough to get up off my duff and make some!
eco 'burban mom - be prepared to make a lot of them! Hubby has been whining for more ever since he finished the lot off in two days.
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