Creamy Lemon Squares
These creamy lemon squares feature a buttery shortbread crust topped with a luscious, tangy lemon filling made with sweetened condensed milk. Perfect for citrus lovers seeking a delightful treat!
Equipment
- 8-inch Square Baking Pan
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Crust:
- 0.5 cup unsalted butter room temperature
- 0.5 cup confectioners' sugar
- 0.25 teaspoon salt
- 1 cup all-purpose flour spooned and leveled
For the Filling:
- 4 large egg yolks
- 14 ounces sweetened condensed milk
- 0.75 cup fresh lemon juice from about 3 lemons
- confectioners' sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with butter and line it with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, beat together the butter, confectioners' sugar, and salt until light and fluffy. Add in the flour and mix until a soft dough forms.
- Press the dough evenly into the prepared pan and bake for 15–18 minutes, or until lightly golden. Let cool slightly.
- In a separate bowl, whisk the egg yolks, sweetened condensed milk, and fresh lemon juice until smooth and well combined. Pour this creamy mixture over the slightly cooled crust.
- Return the pan to the oven and bake for 20–22 minutes, or until the filling is just set. The center should jiggle slightly but firm up as it cools.
- Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (or overnight for best results). This ensures the filling sets perfectly and makes cutting easier.
- Using the parchment paper overhang, lift the bars from the pan and place them on a cutting board. Slice into squares and dust with confectioners' sugar for an elegant finish.
Notes
For an extra burst of flavor, consider adding a teaspoon of lemon zest to the filling mixture. Ensure the bars are well-chilled before slicing for clean cuts. Store any leftovers in an airtight container in the refrigerator for up to 5 days.