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.

CREAMY LEMON SQUARES


INGREDIENTS
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 3/4 cup fresh lemon juice (from about 3 lemons)
  • 1/2 cup confectioners' sugar, plus more for dusting
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1 can (14 ounces) sweetened condensed milk

DIRECTIONS
  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.
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