nutritional info
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ingredients
1 stick salted butter, soften, plus more for greasing the pan
1/2 cup powder sugar
1 cup all purpose flour
1 teaspoon lemon zest
4 large egg yolks (use 5 if small)
1 (14oz) can Magnolia Brand Sweetened Condensed Milk
1/2 cup freshly squeeze lemon juice
1 teaspoon lemon zest
instructions
- Preheat oven to 350 degrees.
- Butter an 8” square baking pan. Line the bottom of the pan with parchment paper, leaving an overhang on two sides of the dish. Butter parchment paper and set aside.
- In a mixer, beat the butter and sugar until light and fluffy. Mix in the flour until just combined.
- Press the dough into the bottom of the prepared pan. Grease your hands lightly if the dough is too sticky. Prick the dough all over with a for and bake 15-20 minutes or until lightly golden brown.
- In a large bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice and lemon zest until smooth. Pour mix into the crust, return to oven, and bake for 30 minutes or until completely set.
- Let cool completely at room temperature and transfer to the freezer or fridge until firm.
- Lift the cake from the pan using the paper overhang and transfer to a cutting board. Cut into squares and dust with powder sugar.
- Recipe by our friend Marisol @Marisolcooks Enjoy!
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