- Creamy lemon square
Just 15 minutes of preparation are needed to make the dreamy creamy lemon squares: This dessert’s bright, puckery filling for the buttery shortbread crust only requires stirring together three simple ingredients.
Fifteen minutes for preparation
Forty five minutes in total
- half cup (one stick) room temperature unsalted butter plus more for the pan
- Half cup powdered sugar, plus additional for dusting
- One-half teaspoon of salt
- One cup of all-purpose flour, leveled and spooned
- Four huge yolks from eggs
- One 14-ounce can of condensed milk with added sugar
- 1/4 cup freshly squeezed lemon juice (approximately 3 lemons)
- Set the oven’s temperature to 350. Grease an 8-inch baking dish with butter. Line the bottom with butter paper and parchment paper, leaving an overhang on two sides.
- To make crust, whisk butter, sugar, and salt with an electric mixer until frothy and light. Mix on low just until incorporated after adding the flour. Using a fork, prick the dough all over the prepared pan, pressing it into the bottom and 1/2 inch up the edges. Bake for 15 to 20 minutes, or until lightly browned.
- To make the filling, mix the yolks, condensed milk, and lemon juice together in a large basin until smooth. Pour over hot crust in pan; put back in oven and bake for another 25 to 30 minutes, or until filling is set. Allow the pan to cool fully.
- Refrigerate for up to three days or until the filling is set, usually two hours. Cake should be lifted onto a work surface using the paper overhang, then cut into 16 squares and dusted with powdered sugar.