These lemon bars are rich, creamy and super easy to make.
1/2 cup butter at room temperature
1/2 cup confectioners sugar + more for dusting
1/4 tsp. salt
1 cup flour
4 large egg yolks
1 can (14 oz.) sweetened condensed milk
3/4 cup freshly squeezed lemon juice (about 3 lemons)
Preheat oven to 350 degrees. Butter an 8x8 square baking pan and line with parchment paper leaving an overhang on two sides.
Beat together the butter, sugar and salt until fluffy. Add flour and mix on low until just combined. Press the crust mixture into the bottom of the pan and about half way up the sides. Poke the bottom and sides of the crust with a fork. Bake until lightly golden (15-20 minutes).
In a large bowl, make the filling by whisking together the egg yolks, sweetened condensed milk and lemon juice until smooth. Pour over hot crust in pan and return to the oven. Bake until filling is set (about 25-30 minutes). Cool completely in pan. Refrigerate until filling is firm (at least 2 hours or up to 3 days). Using paper overhang, lift bars onto a work surface. Cut into 16 squares and dust with powdered sugar.