Creamy Lemon Squares

Name: Creamy Lemon Squares
Prep time: 15 min
Total time: 45 min
Ingredients: 0.5 cup (1 stick) unsalted butter, room temperature, plus more for pan; 0.5 cup confectioners' sugar, plus more for dusting; 0.25 teaspoon salt; 1 cup all-purpose flour, (spooned and leveled); 4 large egg yolks; 1 can (14 ounces) sweetened condensed milk; 0.75 cup fresh lemon juice (from about 3 lemons)

3.6

(379)

86 Reviews

By

Martha Stewart Test Kitchen

Updated on March 27, 2020

Prep Time:

15 mins

Total Time:

45 mins

Yield:

16

The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.

Ingredients

½ cup (1 stick) unsalted butter, room temperature, plus more for pan
½ cup confectioners' sugar, plus more for dusting
¼ teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
¾ cup fresh lemon juice (from about 3 lemons)

Directions

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 confectioners sugar.

Originally appeared: Everyday Food, June 2008