A bright modern lemon print by Alexander Henry combined with an old fashion yo-yo technique will add a cheery punch of sunshine to any room. Yellow buttons accent the center of each circle.
This is a 9.25" little lemon square with finished edges of yellow rick rack & white piping. Back is finished with a flap and a removable insert for easy cleaning. Insert was made of super soft fiberfill and is included.
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)
- 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, 25-30 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.