A few weeks ago I made lunch for my husband’s staff. I do this every few months for them and everyone enjoys it. I enjoy cooking it, and they all enjoy a home cooked meal that they did not have to make.
When I do this I usually take the opportunity to try a new dessert recipe.
I have a lemon bar recipe that I love, but Martha Stewart has a recipe for Cream Lemon Squares that I have wanted to make for quite some time. I knew by looking at the recipe that it was a richer and fancier version than my regular recipe.
I decided our office lunch would be a perfect time to try it.
This recipe was so good. I actually made two pans, the regular version I am posting today, and a gluten free version, which I will post on my allergy site soon.
I sent these to the office along with the meal and everyone enjoyed them. If you enjoy lemon as much as I do, then this is a recipe that you need to try.
Creamy Lemon Squares
- ½ cup (1 stick) butter, softened
- ½ cup powdered sugar, plus more for dusting
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large egg yolks
- 1 can (14-ounces) sweetened condensed milk
- ¾ cup fresh lemon juice (from 4 lemons)
- Preheat oven to 350 degrees.
- Line an 8 inch square pan with parchment paper, leaving an overhang on two sides; butter paper. This makes the bars come out of the pan easier, but it is not necessary.
- Cream butter, confectioners’ sugar, and salt until light and fluffy. Reduce speed to low. Add flour, and mix just until combined.
- Press dough into the bottom and ½ inch up sides of prepared pan. Prick all over bottom with a fork. Bake until lightly golden, 15 to 20 minutes.
- Whisk together egg yolks, condensed milk, and lemon juice. Pour over hot crust and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
- Cut into squares and dust with powdered sugar for serving.
This post linked to The Happy Housewife.