creamy lemon squares

the goods:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from 3-4 lemons)



Preheat oven to 350 degrees. Butter and 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on 2 sides; butter paper.



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 unch up sides of prepared pan.



Prick all over with a fork or toothpick.



Bake until lightly golden, 15 to 20 minutes.

Filling:





Squeeze juice from lemons through a strainer to eliminate pulp and seeds.







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, 30-35 minutes. Cool completely in pan.



Refrigerate until filling is firm, about 3 hours, or overnight. Using paper overhang, lift cake onto work surface.



Cut into squares and dust with confectioners' sugar to look pretty.