Ingredients:
For the crust:
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1/2 cup powdered sugar
For the cream cheese layer:
1 package (8 oz / 225g) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
For the lemon layer:
1 can (14 oz / 400g) sweetened condensed milk
1/2 cup lemon juice (fresh is best)
2 large egg yolks
Zest of 1 lemon (optional for extra flavor)
Topping (optional):
Whipped cream or Cool Whip
Instructions:
Prepare the crust:
Preheat oven to 350°F (175°C).
In a bowl, mix butter, flour, and powdered sugar until it forms a soft dough.
Press the dough evenly into a 9×13-inch baking dish.
Bake for 15–18 minutes or until lightly golden. Let it cool slightly.
Make the cream cheese layer:
Beat the cream cheese until smooth.
Add sugar, vanilla, and egg. Beat again until creamy.
Spread evenly over the baked crust.
Make the lemon layer:
In a separate bowl, whisk together sweetened condensed milk, lemon juice, egg yolks, and lemon zest.
Pour gently over the cream cheese layer.
Bake again:
Return to oven and bake for 20–25 minutes, or until the center is set.
Let cool completely, then chill in the refrigerator for at least 2 hours.
Serve:
Cut into squares or slices.
Top with whipped cream if desired.
