Creamy lemon squares
Lemon bars of your dreams only take 15 minutes to prepare: Stir in just three ingredients to create a sunny, well-set filling for the shortbread crust.
Creamy lemon squares
Lemon bars of your dreams only take 15 minutes to prepare: Stir in just three ingredients to create a sunny, well-set filling for the shortbread crust.
Ingredients
Method
- Preheat oven to 350 degrees. Butter 7 inch baking pan. Bottom line with parchment paper, leaving overhang on the sides. Butter paper.
- Make the crust: Use an electric mixer, and beat the butter, sugar and salt until light and fluffy. Add flour, and mix even if only low. Squeeze the dough into the undersides and 1/2 inch of the prepared pan. Pricked all over with a thorn. Bake until light golden, 15-20 minutes.
- Make the filling: In a large bowl, mix Yolux with condensed milk and lemon juice until smooth. Pour the hot crust into the pan. Return to the oven, and bake until the filling is set, 25 to 30 minutes. Cool completely in the pan.
- Cool until the filling is firm, about 2 hours or up to 3 days. Using overlap paper, lift the cake onto the work surface; Cutting to 165 squares, also dust with confectioners’ sugar.
- ENJOY !
Tips for the Best Creamy lemon squares
- Pre-heat & Prep: Always gather all ingredients before cooking creamy lemon squares.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
