The girls and I walked down the street and soaked up the beautiful sunshine in our artsy neighborhood. It was quite fantastic wearing flip flops and flaunting a new pedicure with nails the color of fresh plums. The frozen yogurt bar was so inviting and at 39 cents per ounce who could resist? Certainly not us!
The daffodils are blooming all over the city and their happy yellow hello, reminded me that I still had lemons in the kitch begging to be juiced. So, I decided on the pucker power of these irresistible Lemon Blondies.
1/2 cup(s) (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup(s) confectioners' sugar, plus more for dusting
1/4 teaspoon(s) salt
1 cup(s) all-purpose flour (spooned and leveled)
4 large egg yolks
1 can(s) (14-ounce) sweetened condensed milk
3/4 cup(s) 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.