Martha Stewart Lemon Squares (Print Version)
# Ingredients:
→ For the Crust
01 -
1 cup all-purpose flour, leveled and spooned
02 -
1/4 teaspoon salt
03 -
1/2 cup powdered sugar, save extra for topping
04 -
1/2 cup (1 stick) unsalted butter, softened
→ For the Filling
05 -
3/4 cup fresh-squeezed lemon juice (roughly 3 lemons)
06 -
4 large egg yolks
07 -
1 can (14 ounces) sweetened condensed milk
# Instructions:
01 -
Turn your oven to 350°F. Coat an 8-inch square pan with butter, line it with parchment paper letting the sides hang over, and butter the paper too.
02 -
Mix butter, powdered sugar, and salt until creamy and smooth. Add the flour and mix just enough to bring it together. Push the dough into the bottom of the pan and up the sides by about 1/2 inch. Poke holes with a fork and bake for 15-20 minutes, until edges start to turn golden.
03 -
Stir together the egg yolks, condensed milk, and lemon juice until the mixture looks combined. Pour this over the warm crust.
04 -
Put the pan back in the oven and bake for another 25-30 minutes or until the filling is set.
05 -
Leave to cool completely in the pan. Then transfer to the refrigerator for at least 2 hours to firm up.
06 -
Use the parchment paper to lift out the dessert. Slice it into 16 pieces and sprinkle with powdered sugar right before you eat.
# Notes:
01 -
Fresh lemon juice makes the flavor pop
02 -
Avoid overmixing the crust dough so it stays tender
03 -
Store these bars in the fridge for up to 3 days