Ingredients
½cupunsalted butter
½cupconfectioners’ sugar
¼tspsalt
1cupall purpose flour,spooned and leveled
4large egg yolks
1cansweetened condensed milk
¾cupfresh lemon juice,from about 3 lemons
Preparation
Preheat oven to 350 degrees F. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
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 half inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden for 15 to 20 minutes.
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, which will be about 25 to 30 minutes. Cool completely in pan.
Refrigerate until filling is firm. This will take 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.
