Friday, May 13, 2005

Creamy Lemon Squares

Creamy Lemon Squares (Adapted from Everyday Food)

8 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large egg yolks
14 ounces sweetened condensed milk
3/4 cup fresh lemon juice
1 teaspoon fresh grated lemon zest

Preheat oven to 350

In a large mixing bowl, cream together butter, sugar and salt until light and fluffy. Pour in flour and mix just until combined. Scoop the dough into an 8" square baking pan coated with nonstick spray. Evenly press the dough over the bottom and about 1/2" up the sides of the pan. Prick the dough all over with a fork. Place in the oven and back until lightly golden, about 15 to 20 minutes.

Meanwhile, in a large bowl, whisk together yolks, condensed milk, lemon juice and zest until well combined. Remove the baking pan from the oven and pour the filling over the hot crust - place back into the oven and bake until filling is set, about 22 to 28 minutes. Remove and cool completely.

Place the pan into the refrigerator and chill until firm, about 2 hours. Cut into squares and dust with confectioners' sugar, if desired.

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