member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Debbie Wharton Howell      

Recipe Categories:

    Creamy Lemon Squares


    Source of Recipe


    Everyday Food


    Recipe Introduction


    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.


    List of Ingredients


    • 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)


    Instructions


    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.


    Final Comments


    Makes 16
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |