Creamy lime squares

I have probably metioned it before, this family loves lime. I found this recipe by Martha Stewart – creamy lemon squares. Compared with a traditional lime pice recipe it is basicly the same exept for the crust. I made these yesterday and we have waited patiently to let it set, so after dinner we ar going to devour these scrumtious treats.

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 lime juice

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with baking paper, leaving an overhang on two sides

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.

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.

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