Martha Stewart’s Creamy Lemon Squares


The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.

* 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)

1. 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.
2. 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.
3. 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.
4. 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.

Martha Stewart’s Creamy Lemon Squares

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