The girls slept in, the days are finally lengthening (I didn’t need to turn on a light to start breakfast!), there was no snow shoveling to do (but no sun either), and I was actually excited that it was only minus 23. A treat was rationalized. These are directly from Everyday Food and the only unfortunate thing is that my oven mitt threw itself into the pan as I was taking them out of the oven, so there’s no picture…but this is basically the simple 8 x 8 version of Lemon Squares…just creamier looking. (**Finally remembered to take a picture! May, 2016**)
Creamy Lemon Squares
1/2 c. butter, room temperature
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 grease 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. Enjoy!
- Category: Squares, Lemon, 8x8