I finished this little project this morning & hoped to have a new listing in my etsy shop by early afternoon. Problems uploading my images mean that I’ve got to wait until my technical help makes his way home for dinner. So….I’ll post here, just to show that I did something today! And, just so you’re not disappointed if you thought there might be a recipe? Keep reading! It’s here too!!!

Creamy Lemon Squares

1/2 cup (1 stick unsalted butter, room temperature, plus more for the pan

1/2 cup confectioners’ sugar, plus more for dusting

1/4 teaspoon salt

1 cup all-purpose flour (spooned & leveled)

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

3/4 cup fresh lemon juice (from about 3 lemons)

1. 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.
2. 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.
3. 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, 25-30 minutes. Cool completely in pan.
4. 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.