With their tart flavor and sunny color, these lemon bars are sure to become a favorite year-round treat. Use a serrated knife to cut into bars, wiping the blade with a damp towel after each slice.
Recipe information
Yield
makes 16
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Butter an 8-inch-square baking pan. Line with parchment paper, leaving an overhang on two sides; butter paper.
Step 2
With an electric mixer on medium-high speed, 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 1/2 inch up sides of prepared pan; prick all over bottom with a fork. Bake until lightly golden, 15 to 20 minutes.
Step 3
Whisk together egg 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.
Step 4
Refrigerate, covered, until filling is firm, about 2 hours (or up to 3 days). Using paper overhang, lift cake onto a cutting board; cut into 2-inch squares. Dust with confectioners’ sugar just before serving.
