These are directly from Everyday Food…but this is basically the simple 8 x 8 version of Lemon Squares…just creamier looking. I highly recommend taking the time to line your pan with parchment if you wish to dish them up into pretty squares, and I would also always make them far enough in advance to get nice and chilled – enjoy!
Creamy Lemon Squares
1/2 c. butter, room temperature AND 1/2 c. icing sugar
1 c. flour
4 egg yolks
1 can (14 oz/300 mL) sweetened condensed milk
3/4 c. fresh lemon juice (about 3 lemons)
Preheat the oven to 350 and butter an 8 x 8 pan – if you’d like to remove the squares before cutting and serving them, then line the pan with a sheet of parchment and grease that as well.
To make the crust, use your electric mixer to beat together the softened butter and icing sugar, then add in the flour and mix on low until it’s all combined. Press the dough evenly into the bottom of the pan and prick it all over with a fork. Bake for about 20 minutes until it’s lightly golden.
To make the filling whisk together the yolks, milk and lemon juice in a large bowl until the mixture is smooth. Pour this over the hot crust and then bake it again for about 25 minutes until the filling is set.
Allow the squares to cool completely and then refrigerate for a couple of hours (or overnight) before removing them from the pan, cutting them and serving them. You can also dress them up a bit by sprinkling them with a bit of icing sugar. These are always a hit and even beat the rush to brownies!
- Category: Squares, Lemon, 8x8