Tasty and easy to make Lemon Squares are a favorite around our house all summer long.
Makes 16 squares
• 1/2 cup unsalted butter
• 1/2 cup confectioners' sugar
• 1/4 tsp. salt
• 1 cup all-purpose flour (spooned and leveled)
• 4 large egg yolks
• 1 can 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 1/4 cup of confectioners' sugar or to your taste.