The cold, snowy Chicago winter has given way to a wet, rainy summer. On those rainy days, I turn to the lemon to get my needed sunshine. Yellow and bright like the sun, the fresh and fruity lemon lifts my spirits and brightens my day. Simple and sweet, this classic, creamy lemon bar recipe is easy as pie…..squared. So bake a little sunshine and brighten your day. Your tummy will be happy too.
Creamy Lemon Squares – from Everyday Food
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 level cup all-purpose flour
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)
Preheat oven to 350 degrees.
Generously butter an 8-inch square baking pan. Line the bottom of the pan with parchment paper, leaving an overhang on two sides. Also butter the paper.
To make the crust, beat butter, sugar, and salt with an electric mixer until light and fluffy. Gradually add flour, and mix on low just until blended. Press dough into the bottom and 1/2 inch up sides of pan. Prick dough with a fork and bake until lightly golden, 15 to 20 minutes.
For the filling, whisk together egg yolks, sweetened condensed milk, and lemon juice in a large bowl until smooth. Pour over the warm, baked crust and return to oven. Bake until filling is set, 25 to 30 minutes. When completely cooled, move to refrigerator and chill until filling is firm, at least 2 hours and up to 3 days.
Remove from pan using the paper overhang. Cut into desired number of squares and dust with confectioners sugar.