Creamy Lemon Squares

Here's the recipe I mentioned in the last post. These were really tasty. And tart. And easy. Enjoy!

Creamy Lemon Squares

1/2 c. unsalted butter, room temperature, plus more for pan
1/2 c. powdered sugar
1/4 tsp. salt
1 c. flour
4 large egg yolks
1 can (14 oz) sweetened condensed milk
3/4 c. fresh lemon juice (from 3 large lemons)

Preheat oven to 350 degrees. Butten 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, 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 15-20 minutes.
Make filling: In a large bowl, whisk together yolks, sweetened 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 (I baked mine a little longer). Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang lift cake onto work surface, cut into 16 squares and dust with powdered sugar if desired.