The Creamy Lemon Squares of Your Dreams Only Take 15 Minutes to Prepare: Combine three ingredients to create a sunny, crinkled filling for the buttery shortbread crust on this dessert.
1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan
1/2 cup icing sugar, plus more for dusting
1/4 teaspoon of salt
1 cup all-purpose flour, (scooped and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)
Preheat the oven to 350 degrees. Butter an 8-inch square pan. Line the bottom with parchment paper, leaving an overhang on both sides; butter paper.
Make the crust: Using an electric mixer, beat the butter, sugar and salt until light and fluffy. Add the flour and mix over low heat until combined. Press dough into bottom and 1/2 inch down sides of prepared pan; prick all over with a fork. Bake until lightly browned, 15 to 20 minutes.
Prepare the filling: In a large bowl, whisk together the yolks, condensed milk and lemon juice until smooth. Pour over hot crust in skillet; return to oven and bake until filling is set, 25 to 30 minutes. Let cool completely in the pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days. Using a paper overhang, lift the cake onto a work surface; cut into 16 squares and sprinkle with icing sugar.