Classic Martha Stewart Lemon Squares (Print Version)
# Ingredients:
→ For the Crust
01 -
1/2 cup (1 stick) unsalted butter, room temperature
02 -
1/2 cup confectioners' sugar, plus more for dusting
03 -
1/4 teaspoon salt
04 -
1 cup all-purpose flour, spooned and leveled
→ For the Filling
05 -
4 large egg yolks
06 -
1 can (14 ounces) sweetened condensed milk
07 -
3/4 cup fresh lemon juice (about 3 lemons)
# Instructions:
01 -
Heat your oven to 350°F. Butter an 8-inch square baking pan, line with parchment paper leaving overhang on two sides, and butter the paper.
02 -
Beat butter, sugar, and salt until light and fluffy. Mix in flour just until combined. Press dough into the bottom and 1/2 inch up the sides of the pan. Prick with a fork and bake 15-20 minutes until lightly golden.
03 -
Whisk egg yolks, condensed milk, and fresh lemon juice until smooth. Pour over the hot crust.
04 -
Return to the oven and bake for 25-30 minutes until the filling is set.
05 -
Let cool completely in the pan, then refrigerate for at least 2 hours until firm.
06 -
Lift out using the parchment overhang. Cut into 16 squares and dust with confectioners' sugar just before serving.
# Notes:
01 -
Always use fresh lemon juice for the best flavor
02 -
Don't overmix the crust dough to avoid toughness
03 -
These squares can be refrigerated for up to 3 days