Creamy Lemon Squares

If you like a milder, more creamy and less acidic lemon dessert, this may be the one for you. I love the flavor of lemon, I like my lemon squares tart and tangy; so this one probably will not replace my tried & true Lemon Bar recipe, but it's very good, and simple to put together, relying on canned Sweetened Condensed milk for creaminess.
I would make them again. Depending upon your lemon prefrences, you may prefer this one over the traditional Lemon Bar recipe.

Creamy Lemon Squares
Makes 16
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour (spooned and leveled)
4 large egg yolks
1 can (14 ounces) 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 confectioners sugar.

Note: Other reviewers noted this as well; if you want a firm and not underdone crust, bake it a few minutes longer than recipe indicates before pouring filling over it.
I baked mine in an 8.5" square pan, they came out thinner, so I cut them a little larger.
Adapted from Martha Stewart Living

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