I love Meyer lemons. They’re in season right now and I’m totally obsessed. They are a little sweeter and a lot juicier than normal lemons, which is great for baking. They’re also delicious in water since they aren’t as tart.
I made a yummy (and easy) lemon square recipe for my sweet tooth.
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1/2 cup confectioners’ sugar, plus more for dusting
- 1/4 teaspoon salt
- 1 cup all-purpose flour, (spooned and leveled)
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup fresh lemon juice (from about 3 lemons)
- 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.
- 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.
- 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 to 30 minutes. Cool completely in pan.
- 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.
Recipe from Martha Stewart