Creamy Lemon Squares

1. 1

   Preheat oven to 350F.

2. 2

   Butter an 8-inch-square baking pan.

3. 3

   Line with parchment paper, leaving an overhang on two sides; butter paper.

4. 4

   With an electric mixer on medium-high speed, cream butter, confectioners sugar, and salt until light and fluffy.

5. 5

   Reduce speed to low.

6. 6

   Add flour, and mix just until combined.

7. 7

   Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over bottom with a fork.

8. 8

   Bake until lightly golden, 15 to 20 minutes.

9. 9

   Whisk together egg yolks, condensed milk, and lemon juice until smooth.

10. 10

    Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes.

11. 11

    Cool completely in pan.

12. 12

    Refrigerate, covered, until filling is firm, about 2 hours (or up to 3 days).

13. 13

    Using paper overhang, lift cake onto a cutting board; cut into 2-inch squares.

14. 14

    Dust with confectioners sugar just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.