Friday, February 12, 2016

Another Version


One thing you may have learned about us is that one version is never enough. We don't just have one brownie recipe on this blog...we have at least 10. So, it's no surprise that although we have this lovely version of lemon bars already on our blog, we are now posting this one as well.

Creamy Lemon Squares


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 cup all-purpose flour, (spooned and leveled)
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. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Make crust: using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Source: Martha Stewart. You can find it here.

Notes: Don't sprinkle these with powdered sugar until just before serving. If you try to do it too long beforehand, the powdered sugar will be absorbed by the lemon bars. These have kind of a custard texture to them. There's a bit of a key lime pie feel to this dessert. They are really good, but they are not your classic lemon bar.

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