Ingredients:
For the crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
For the filling:
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 2 teaspoons lemon zest
- 3 large egg yolks
For the topping (optional):
- Powdered sugar for dusting
- Fresh lemon slices or zest for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang to make it easy to lift the bars out later.
- Make the crust:
- In a medium bowl, combine the flour and granulated sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the mixture firmly into the prepared baking pan to form an even layer.
- Bake in the preheated oven for about 15-20 minutes, or until the crust is lightly golden.
- Prepare the filling:
- In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and well combined.
- Pour the filling over the baked crust and spread it evenly.
- Bake again:
- Return the pan to the oven and bake for another 15-20 minutes, or until the filling is set and slightly firm to the touch.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Chill:
- Once cooled, refrigerate the lemon squares for at least 2 hours or until firm. This will make them easier to cut and enhance their creamy texture.
- Serve:
- Lift the lemon squares out of the pan using the parchment paper overhang and transfer them to a cutting board.
- Dust with powdered sugar and cut into squares.
- Garnish with fresh lemon slices or zest, if desired.
Enjoy your creamy lemon squares! They make a refreshing and tangy treat perfect for any occasion.