Description
These irresistibly creamy lemon bars combine a buttery shortbread crust with a bright, tangy lemon filling made from fresh lemon juice and sweetened condensed milk. Perfectly sweet and easy to make, they are baked until just set, then chilled for a refreshing, dessert that’s ideal for any occasion.
Ingredients
Scale
For the Crust
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- Pinch of salt
For the Lemon Filling
- 1 can (14 oz / 397g) sweetened condensed milk
- 2 large egg yolks
- 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
For Garnish
- Powdered sugar, for dusting
- Lemon zest curls or slices, for decoration
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Make the Crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, melted unsalted butter, and a pinch of salt. Stir until a soft dough forms. Press this mixture evenly into the prepared pan to form the crust. Bake for 15–18 minutes until the edges turn lightly golden. Allow it to cool slightly before adding the filling.
- Prepare the Lemon Filling: In a bowl, whisk together sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until the mixture is smooth and well combined. This filling will provide the creamy and tangy characteristic of the lemon bars.
- Assemble and Bake: Pour the lemon filling evenly over the baked crust layer. Spread it gently with a spatula to cover the crust. Bake again for another 15–18 minutes until the filling is just set and no longer jiggly.
- Cool and Chill: Remove the pan from the oven and allow the bars to cool to room temperature for about 30 minutes. Then transfer to the refrigerator and chill for at least 2 hours to allow the filling to fully set and develop its creamy texture.
- Serve: Using the parchment paper, lift the lemon bars out of the pan and cut into 16 squares. Dust the tops with powdered sugar and garnish with lemon zest curls or slices before serving for an elegant finish.
Notes
- For best results, use fresh lemons to get the brightest flavor in the filling.
- Make sure not to overbake the filling to keep it creamy and smooth.
- Chilling the bars is crucial for easy cutting and achieving the perfect texture.
- You can store leftover bars in an airtight container in the refrigerator for up to 4 days.
- Use parchment paper with excess overhang for easy lifting of bars from the pan.
