Ingredients
Shortbread Crust
- 1 c flour
- 1/3 cup icing sugar
- 1/8 t salt
- 1/2 c cold butter in small pieces
Filling
- 2 egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup lime juice
Directions
- Preheat oven to 425 F.
- Butter 8 inch square baking dish. Line with parchment.
- In a food processor pulse flour, sugar, salt and butter until dough begins to form. Press into pan and 1 inch up sides. Pierce with fork. Place in freezer, covered for 15 mins. Put on large baking sheet. Bake until lightly browned, 13 to 15 mins.. Cool on wire rack.
- In a large bowl whisk egg yolks and condensed milk. Add lime juice and whisk until smooth. Pour into crust.
- Bake at 350 until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.
Notes
- Martha Stewart and the Joy of Baking
- Combined recipes